Dark Chocolate Smores Cake Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch springform pan (or two 8-inch round pans) with parchment paper and grease the sides.

Make graham cracker crust

Combine graham cracker crumbs, 1/4 cup unsweetened cocoa powder, 2 tablespoons granulated sugar, and melted butter in a bowl until the mixture holds together when pressed. Press evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared pan. Bake 8 minutes, then remove and allow to cool while preparing the batter.

Mix dry cake ingredients

In a medium bowl whisk together all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt until uniform.

Cream sugars and wet ingredients

In a large mixing bowl or stand mixer fitted with the paddle or whisk attachment, combine 1 cup granulated sugar and 1/4 cup packed brown sugar. Add eggs one at a time, mixing just until incorporated. Beat in vegetable oil, whole milk, sour cream, and vanilla until smooth.

Combine and add coffee

Add the dry ingredients to the wet in two additions, mixing on low until nearly combined. Stir in the hot espresso/coffee until the batter is smooth and has a pourable consistency. Scrape the batter into the prepared pan over the cooled crust and smooth the top.

Bake the cake

Bake in the preheated oven for 30–38 minutes for an 8-9 inch pan (or until a toothpick inserted near the center comes out with a few moist crumbs). If using two 8-inch pans, check at 22–28 minutes. Remove from oven and cool 15 minutes in the pan, then run a knife around the edge and release the springform. Cool completely on a rack.

Make ganache

Chop dark chocolate and place in a heatproof bowl. Heat the heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit 1 minute, then whisk until smooth and glossy. Stir in 1 tablespoon butter and 1 teaspoon corn syrup (if using) until incorporated. Allow ganache to cool and thicken slightly (about 15–20 minutes) so it will spread but still pour gently.

Apply ganache

When the cake is completely cool, pour ganache over the top, using a spatula to gently coax it toward the edges so it drips slightly over the sides. Chill 10–15 minutes to set slightly before marshmallow topping.

Prepare marshmallows

If using whole marshmallows, cut them in half horizontally or leave whole depending on the look you want. If using marshmallow fluff, spread a thin, even layer over the ganache. For a classic s'mores look, arrange marshmallows (halves or whole) closely over the top of the ganache so they will touch.

Toast the marshmallows

Use a kitchen blowtorch to toast the marshmallows evenly until golden brown and slightly blistered. Move the torch continually to avoid burning. If you don't have a torch, place the cake under a preheated broiler on the top rack for 1–2 minutes, watching very carefully until marshmallows color; rotate pan if needed for even browning. Remove when toasted to your liking and allow marshmallows to rest 5 minutes.

Optional finish

For extra gooey pockets, dollop a few teaspoons of marshmallow fluff between gaps and torch briefly, or press a few additional toasted mini marshmallows into the warm ganache edge.

Plate with ice cream

Scoop vanilla ice cream into chilled bowls or onto plates. Slice the Dark Chocolate S'mores Cake into wedges and serve a wedge alongside or on top of the ice cream.

Garnish and serve

Sprinkle a pinch of coarse sea salt over the ganache if desired and garnish with chocolate shavings or a sprinkle of crushed graham crackers. Serve immediately so the contrast between warm/toasted marshmallow, slightly warm ganache, and cold vanilla ice cream is preserved.

Storage

Store leftover cake (without ice cream) loosely covered at room temperature for up to 1 day. For longer storage, keep covered in the refrigerator up to 3 days; refresh by warming slightly in a low oven and re-toasting marshmallows before serving with ice cream.