Slam Dunk S'mores Lava Cake Recipe

Prepare ramekins

Preheat the oven to 350°F (175°C). Lightly butter two 6-ounce ramekins (or one large 12-ounce ramekin) and dust the insides with a little graham cracker crumbs to prevent sticking. Place the ramekins on a baking sheet for easier handling.

Make ganache

Place the chopped semi-sweet chocolate in a small heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (tiny bubbles around the edge), then remove from heat. Pour the hot cream over the chocolate and let sit 1 minute, then stir until smooth. Stir in 1 tsp unsalted butter until glossy. Spoon the ganache into two equal portions and refrigerate or set aside to thicken slightly (about 10–15 minutes) until scoopable but still soft.

Combine dry ingredients

In a medium bowl, whisk together the graham cracker crumbs, all-purpose flour, cocoa powder, baking powder, granulated sugar, and a pinch of salt until evenly combined.

Mix wet ingredients

In a separate bowl, whisk the melted butter with the milk, egg, and vanilla extract until smooth and combined.

Make batter

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Scrape down the bowl; batter will be thick but spoonable. Divide about half of the batter equally between the prepared ramekins, smoothing the surface to form an even layer (this forms the bottom cake layer).

Add ganache center

Place a generous spoonful (about 1 1/2 oz each) of the slightly cooled ganache in the center of each ramekin, leaving a small border so cake batter can surround it. Do not press down.

Top with remaining batter

Spoon the remaining batter over the ganache to fully cover it, smoothing the top. Leave about 1/4 inch headspace so the cake can rise without overflowing. Sprinkle a light pinch of extra graham cracker crumbs on top if desired.

Bake

Bake on the middle rack in the preheated 350°F oven for 12–15 minutes for 6-ounce ramekins (18–22 minutes for a single 12-ounce ramekin), until the edges are set but the center is still slightly soft — the cake will have a slight jiggle. Avoid overbaking; you want molten ganache inside.

Rest briefly

Remove from oven and let the ramekins sit 2–3 minutes to settle. If serving inverted, run a thin knife around the edges to loosen.

Toast marshmallows

Top each hot ramekin with two large marshmallows cut in half (or whole marshmallows). Using a kitchen torch, toast the marshmallows to deep golden-brown and slightly charred peaks. If you don't have a torch, place ramekins briefly (30–60 seconds) under a very hot broiler watched closely until marshmallows brown — watch carefully to avoid burning.

Serve

Option A — Individual ramekins: serve warm directly in ramekin, dust with powdered sugar (optional) and sprinkle a pinch of sea salt and extra graham crumbs. Option B — Invert: let cool 1 minute, invert onto a plate so toasted marshmallow is on top (this works best if marshmallows are added after inverting). Serve immediately so ganache remains molten.