Marshmallows, chocolate and grahams combined into one delicious s’mores cake recipe
Summer is right around the corner, which reminds me of s’mores, so I thought I’d turn everyone’s favorite summer treat into a s’mores bundt cake. Of course I did. I make everything into a bundt cake. Is this bundt obsession turning into a problem? I hope not.
This was my most challenging bundt to date. Often I’ll be sitting around and a bundt idea will pop into my head, as was the case with the Samoa bundt cake and the Pina Colada bundt cake. I’ll research on the internet to see if anyone has tried it before (pretty much to see if its possible) then set out to either try one of their recipes, or to develop one myself. Sometimes, my recipes fail. At that point, I either decide if I want to try again, or give up and move on to another. Yes, there are bundt attempts that have never made it to the pages of betsylife. They are in the bundt graveyard never to be seen again.
The s’mores bundt cake you see here is my fourth attempt. I really envisioned a gooey, marshmallow swirl in the center of the cake, but lo and behold, marshmallow fluff is too light to bake in the oven. I suppose that’s why I couldn’t find another bundt like this one anywhere online. My swirl is in there, just not as marshmallow-y as I would have liked. To compensate I added the toasted marshmallow frosting layer on top of the ganache. I must say, its not a bad touch.
This cake is majorly delicious, and definitely gives you that s’mores flavor. Even though its not EXACTLY what I set out to make, I know you’ll love it just the same.
- 1 c. flour
- 2 c. graham cracker crumbs
- 2½ tsp baking powder
- ½ tsp salt
- ¾ c. butter, softened
- 1⅓ c. sugar
- 3 eggs
- 1 tsp vanilla extract
- ¾ c. milk
- 1 c. semi-sweet chocolate chips
- 7 oz marshmallow fluff
- 6 oz cream cheese (about ½ cup), softened
- ½ c. powdered sugar
- 8 oz semi-sweet chocolate chips
- 8 oz heavy cream
- 3 egg whites, room temperature
- ½ cup granulated sugar
- ⅛ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees
- In a medium bowl whisk together flour, graham cracker crumbs, baking powder and salt. Set aside
- In a large bowl, cream together butter and sugar until fluffy, about 5 minutes
- Add eggs to butter mixture, one at a time, beating well between each addition. Mix in vanilla.
- Alternate adding flour mixture and milk to butter mixture in 3 additions, beginning and ending with flour mixture.
- Fold in chocolate chips.
- In a separate bowl, beat marshmallow fluff, cream cheese and powdered sugar until well combined.
- Pour ⅓ graham cracker batter into a greased and floured bundt pan. Top with ½ marshmallow mixture. Using a knife, swirl the batters together. Add more graham cracker batter, then marshmallow mix, alternating and swirling until both batters are used up.
- Bake 55-65 minutes until golden brown. Cake should spring back when touched.
- Cool in bundt pan for 10 minutes, then turn onto a plate and cool completely.
- Heat heavy cream over medium high heat until almost boiling. Pour over chocolate chips and whisk until smooth. Let sit for 5 minutes to thicken.
- Pour ganache over cooled bundt cake. Allow to cool completely, at least one hour
- Combine egg whites, sugar, and cream of tartar in a medium bowl set over a pot filled with a couple of inches of barely simmering water.
- Whisk constantly with an electric mixer until the mixture reaches 160 degrees.
- Remove the bowl from the heat and continue whisking the mixture on high until stiff peaks form, about 7 to 8 minutes.
- Gently stir in vanilla extract.
- Top cooled ganache layer with marshmallow frosting (I had quite a bit leftover that I used to make ACTUAL s'mores)
- Using a kitchen torch, lightly toast the top until browned.