S'mores Layer Cake
December 11, 2013
DessertsHolidayFood & Drinks
Have you ever met anyone who didn't like s'mores? Because I've yet to come across a single soul. I mean, I'm not entirely shocked - the combination of graham crackers, chocolate and marshmallow is utterly unbeatable. And though the traditional s'more is fantastic, for our West Elm  party, we decided to elevate it just a touch by turning it into a full blown cake! That perfectly toasted frosting is pretty much the stuff that dreams are made of.
Smores Layer Cake
Prep Time
70 Minutes
Cook Time
30 Minutes
Total Time
100 Minutes
1 box of your favorite chocolate cake mix 2 cups graham cracker crumbs
½ stick of butter 9 oz dark chocolate chips
1 cup heavy cream 7.5 oz jar of marshmallow fluff
4 large egg whites 1 cup granulated sugar
¼ tsp cream of tartar 1 tsp vanilla extract
6” cake pans 6” cake round
Whisk Cooling rack
Culinary blowtorch Butane fuel
Bake cake layers in 6” pans, according to the directions on the mix. Let cool on a wire rack, then trim layers to be completely level. Spread a dab of marshmallow on a cake round and press one layer onto the round.
Spread a thick layer of marshmallow on top of the cake. Stop a little shy of the edge of the cake (to leave room for smooshing).
Soften the butter, then mix with graham cracker crumbs in a mixing bowl. Spread ½ mixture in a thick layer on top of the marsmallow.
Place ½ the chocolate in a metal mixing bowl. Heat ½ cup of cream in a small saucepan over medium heat. Bring just to a boil and pour over chocolate. Whisk briskly until thoroughly incorporated. Let cool slightly then pour over graham layer.
Place the second cake layer on top of the ganache. Spread another layer of marshmallow, then the remaining graham cracker mixture. Repeat step 4 with remaining chocolate and cream, and pour the ganache on top. Use a knife to remove any excess filling that has spilled over the sides of the cake.
Set the metal mixing bowl of a standing mixer over a saucepan of simmering water. Place the egg whites, sugar, & cream of tartar in the mixing bowl and whisk until sugar is dissolved, about 3 minutes. Transfer the bowl to the electric mixer and beat with the whisk attachment. Add vanilla. Start at a low speed and gradually increase to high, until stiff peaks form, about 4 to 7 minutes.
Frost the cake with a light crumb coat then place in the fridge for 10 minutes to firm up. Spread a second layer of frosting on the cake. Use the back side of a knife to smooth the sides of the cake and pile the remaining frosting on top. Use the culinary blowtorch to toast the top of the cake.