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S'mores Cake with Toasted Meringue and Ganache Drip

S'mores cake with toasted meringue and ganache drip layers rich chocolate cake with fluffy, golden-top meringue and chocolate ganache. Crushed graham crackers and mini marshmallows add the classic campfire crunch in every slice.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake
  • 2 all-purpose flour
  • 0.75 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 eggs Use large eggs.
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup hot coffee
Toasted Meringue
  • 4 egg whites Use egg whites only.
  • 1 cup granulated sugar
  • 0.25 tsp cream of tartar
  • 1 tsp vanilla extract
Ganache Drip
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup heavy cream
Filling & Topping
  • 1 cup crushed graham crackers
  • 1 cup mini marshmallows
  • 4 graham crackers Use 4 full graham crackers, broken into pieces.
  • 0.5 cup chocolate chunks

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Bake the chocolate cake
  1. Preheat the oven to 350°F (175°C).
  2. Grease and line two 8-inch cake pans.
  3. Mix the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
  4. Whisk the eggs, granulated sugar, brown sugar, buttermilk, vegetable oil, and vanilla extract until smooth.
  5. Combine the wet and dry ingredients until no dry pockets remain.
  6. Slowly stir in the hot coffee until the batter looks glossy and fluid.
  7. Divide the batter between the two pans and smooth the tops.
  8. Bake for 30–35 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs.
  9. Cool the cakes completely before assembling.
Make toasted meringue
  1. Place the egg whites, granulated sugar, and cream of tartar over a double boiler.
  2. Whisk over the double boiler until the sugar dissolves and the mixture looks clear.
  3. Beat until glossy stiff peaks form.
  4. Mix in the vanilla extract.
Make ganache drip
  1. Heat the heavy cream until steaming.
  2. Pour the steaming cream over the semi-sweet chocolate chips and let stand for 2 minutes.
  3. Stir until smooth and pourable.
Assemble and finish
  1. Place one cake layer on a stand.
  2. Spread the meringue over the first layer and sprinkle the crushed graham crackers.
  3. Add the second cake layer and cover the top with the remaining meringue.
  4. Torch lightly until golden brown on the meringue surface.
  5. Drizzle the ganache around the edges of the cake.
  6. Top with mini marshmallows, graham crackers broken into pieces, and chocolate chunks.
  7. Slice and serve.

Notes

Pro tip: make sure the cakes cool completely before topping—otherwise the meringue will slump. Store covered in the refrigerator for up to 3 days; freeze the baked cake layers (without meringue and ganache) for up to 2 months, then thaw and assemble fresh. Dietary swap: use a dairy-free chocolate ganache substitute made with coconut cream in place of heavy cream for a dairy-free option.