S'mores Cake
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Recipe Intro From bakedwithlovebyivy
Avoid the mess of toasting marshmallows and sticky fingers by opting to bake this s'mores cake this Fourth of July. All of the iconic componenets of a s'more are included in this recipe. There are layers of chocolate cake, graham crackers, and a toasted swiss meringue in every bite.
- Pro Tips
- Ingredient Notes
- Recipe Card
Pro Tips
Why Is It Important To End On The Flour Mixture?
Ending on the flour mixture is essential for achieving a smooth cake batter. Ending on the milk mixture can result in a separated or curdled cake batter, so ending on the flour mixture helps to prevent this.
Why layer chocolate cake batter and graham crackers?
Layering graham crackers between the chocolate cake batter replicates the delicious s'mores flavor. It also creates a beautiful cross-section when you slice the cake.
Ingredient Notes
Unsalted Butter
I like unsalted butter in my cake batter so that I can control the amount of salt I add in the recipe.
Sour Cream or Plain Greek Yogurt
Sour cream and yogurt can be used interchagebly in this recipe. The purpose of either of these ingredients is to add moisture and tang to the cake.
Espresso or Brewed Coffee
Coffee brings out the chocolate flavor in this cake recipe. If you don't like coffee, don't worry, you won't even taste it. If you would like to leave it out, feel free to replace it with an extra 1/4 cup of whole milk.
Recipe Card
ingredients
Cake
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 cup white granulated sugar
- 1/3 cup semisweet chocolate chips, melted
- 2 eggs
- 1/4 cup sour cream or plain greek yogurt
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/3 cup unsweetened dark cocoa powder
- 1 cup plus 1 tablespoon all purpose flour
- 1/4 cup whole milk
- 1 shot espresso (or 1/4 cup brewed coffee)
- 1 teaspoon vanilla extract
- 5 graham crackers, split in half
ingredients
Swiss Meringue
- 2 egg whites, room temperature
- 1/2 cup white sugar
Method
Cake
Step 1
Preheat the oven to 350 degrees Fahrenheit. Grease a standard loaf pan and line it with parchment paper.
Step 2
In the bowl of a stand mixer or a large bowl with a hand mixer, cream the butter and sugar.
Step 3
Mix in melted chocolate and then add eggs, one at a time.
Step 4
Mix in sour cream.
Step 5
In a medium bowl, whisk together baking powder, salt, cocoa powder, and flour.
Step 6
In a liquid measuring jug or small bowl, whisk together the milk, coffee, and vanilla extract.
Step 7
Add 1/3 of the dry mixture to the butter mixture and mix to combine. Add 1/2 the milk mixture and mix to combine. Repeat until both the dry and milk mixtures are all incorporated (making sure to finish on the dry mixture).
Step 8
Add 1/3 of the chocolate batter to the bottom of the prepared loaf pan.
Step 9
Top with 3 graham cracker halves.
Step 10
Repeat this process two more times, smoothing the batter with an offset spatula after each addition.
Step 11
Bake the loaf cake for 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs.
Meringue and Assembly
Step 1
Add the egg whites and sugar to the bowl of a stand mixer.
Step 2
Place the bowl over a double boiler. Mix the egg whites and sugar over the heat until the sugar dissolves. To test if the mixture is ready to come off the heat, rub a little mixture between two fingers. If it is grainy, then the mixture needs more time over the double boiler.
Step 3
Whip the dissolved mixture on high until stiff peaks form.
Step 4
Release the cooled cake from the pan by releasing the sides with an offset spatula.
Step 5
Top the cake with meringue. Use an offset spatula to spread the meringue, and then toast with a kitchen torch.
Step 6
Slice and enjoy!