This delicious S’mores cake has layers of digestive biscuits, moist chocolate cake, marshmallow fluff buttercream and dark chocolate filling, topped with chocolate ganache and toasted marshmallow fluff. Totally addictive and probably the best layer cake I’ve ever made! It’s a must make cake!!!
Every bite of this decadent s’mores cake is incredible. I kinda became obsessed with everything s’mores and been tasting various recipes. And when I saw that Sarah from Broma Bakery made S’mores Cake, I was instantly hooked and had to make my own version.
The combination of crunchy digestive biscuits, perfecty moist chocolate cake, marshmallow fluff buttercream and dark chocolate ganache is out of this world good. And everything is topped with chocolate ganache and toasted marshmallow fluff! Cake heaven!
I love to make layer cakes. These are really the product of hard work and love for baking.
I must admitt it was a bit complicated to make this cake for me, because I made everything from scratch, even marshamllow fluff, since we can not buy that stuff here in Croatia. BUT, please, feel free to use store-bought fluff to make your life easier. Since there is also no graham crackers here (okay, you can buy it in 2 or 3 special stores that holds international goods), I made my cake with digestive biscuits.
We have four layers of the cake:
- cookie crust (digestive or graham crackers with melted butter)
- moist chocolate cake (my go to recipe for chocolte cake layers from Chocolate Coconut Cake)
- highly addictive marshmallow fluff buttercream, that I made entirely from scratch. But you can you can use store-bought version of marshmallow fluff to make it easier
- delicious dark chocolate filling made with quality dark chocolate, heavy cream and a bit of butter
What ingredients will you need?
- digestive biscuits or graham crackers
- all-purpose flour
- baking soda and baking powder
- cocoa powder
- strong brewed coffee
- heavy cream
- dark chocolate
- vanilla and salt
- marshmallow creme/fluff (homemade or store bought)
You will also need 3- 20 cm or 18 cm/ 8 inch (or 7 inch) springform pans.
How long does this cake last and how to store it?
It’s essential to keep it stored in an airtight container in the refrigerator. It will last for 3-4 days.
- Do not over bake the cake, it will lose its moistness. Check with toothpick at 20 minutes mark. Few moist crumbs are fine!
- When removing cake from the springform pan, do not remove the bottom od the cake pan, especially not the ones with cookie crust. You will do that, just before you assembly the cake!
- You can use storebought Marshmallow fluff, instead of homemade.
- I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking!
More layer cakes for you to try:
→If you make this amazing cake, please leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
For the cake:
- 250 grams (8.8 oz) digestive biscuits or graham crackers (add 1 tbsp sugar if using graham crackers)
- 90 grams (3.17 oz) unsalted butter melted
- 2 eggs room temperature
- 300 grams (1½ cup, 10.5 oz) granulated sugar
- 240 grams (1 cup) buttermilk
- 120 ml (1/2 cup) oil
- 120 grams (1 cup) cocoa powder
- 2 teaspoons vanilla extract
- 240 ml (1 cup) hot strong brewed coffee (or water)
- 300 grams (2⅓ cup +1 Tablespoon, 10.5 oz) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 80 grams (2.8 oz) heavy cream
- 120 grams (4.2 oz) quality dark chocolate finely chopped
- 30 grams (2 tablespoons, 1 oz) unsalted butter
- 200 grams (7.05 oz) Marshmallow Creme/Fluff store bought or homemade (I made my own using Agave syrup-recipe below)
- 200 grams (7.05 oz) unsalted butter, room temperature
- 100 grams (3.5 oz) powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 100 grams (3.5 oz) dark chocolate
- 100 grams (3.5 oz, 1/3 cup+1 tbsp) heavy cream
- 90 grams (1/3 cup, 3 oz) water
- 150 grams (3/4 cup) granulated sugar
- 250 grams (3/4 cup) agave syrup/honey/ corn syrup
- 1 teaspoon lemon juice or 1/2 tsp cream of tartar
- 3 large egg whites
- 1 teaspoon vanilla extract
- the rest of marshmallow creme or store bought marshmallow fluff to spread over cake
For the cake:
- Preheat oven to 180 °C (350 °F). Grease and flour 3-20 cm (8 inch) springform pans and line bottoms with parchment paper.
- Using a food processor, process digestive biscuits/graham crackers until finely ground, add mleted butter (and sugar if using grahams) and mix until incorporated. Divide between 2 (not 3) prepared baking pans, and press the crumbs into an even layer on the the bottom of the pans. Put in the refrigerator while you make cake batter.
- In a mixing bowl, whisk together flour, cocoa, baking soda, baking powder and salt.
- In a large bowl beat eggs and sugar until pale, add vanilla, oil, buttermilk and coffee.
- With a mixer on a low speed, mix in dry ingredients until incorporated. Batter will be a bit thin.
- Pour batter evenly into prepared pans, two of them with cookies crusts.
- Bake for 20 to 30 minutes, or until toothpick inserted in center comes out clean. You may want to take out the pan without the cookie crust few minutes earlier from the oven (it will bake faster, since there is no cookie crust on the bottom).
- Cool 10 minutes and remove cakes from pans (but leave the bottoms of springform pans) and transfer them to wire racks.
- Cool completely before frosting.
- Place chopped chocolate in a large heatproof bowl. Place heavy cream in another heatproof bowl and microwave until very hot, almost boiling for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. Mix in butter until smooth and creamy. Let it sit at room temperature to thicken to a spreadable consistency for about 30 minutes.
- Place the butter in the bowl and using an electric mixer (hand held or stand mixer), beat the butter until smooth. Add the powdered sugar, salt and vanilla and beat until combined. Add the marshmallow fluff and beat until fluffy, about 3 minutes.
- Place chopped chocolate in a large heatproof bowl. Place heavy cream in another heatproof bowl and microwave until very hot, almost boiling for about 1-2 minutes. Pour over chocolate and let stand 1-2 minutes. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted.
Homemade Marshmallow Creme/Fluff:
- Place egg whites and lemon juice/cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free.
- Place water, sugar, and agave syrup/honey/corn syrup in a medium saucepan.
- Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
- Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.
- Simmer this mix until it reaches 120 °C (240 °F) on a candy thermometer. Approx 4 minutes.
- Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4 minutes.
- Turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.
- Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
- Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
- Add in vanilla and whip until the fluff has cooled.
- Using a cake leveler or a serrated knife level the tops of your cakes if needed.
- Place one layer of the cake with cookie crust on cake stand or plate, upside down so that cookie layer is above. Using offset spatula spread third of buttercream over cookie layer and make a buttercream border. Fill it with chocolate filling, be sure not to overfill it. Repeat with the second layer of cookie crust cake, make sure that cookie layer is above.Then again spread buttercream and chooclate filling and place final cake layer without cookie crust on top, upside down.
- Spread the remining buttercream on the top of the third layer and the sides with an offset spatula.
- Put the cake in the fridge for about 30 minutes before you pour chocolate ganache. Spread or pipe the rest (or as much as you want) of marshmallow creme (homemade or store-bought) and toast it using kitchen torch. As soon as the fluff is the color you want it, simply remove the torch.