Indulge in the Ultimate Churro S’mores Cake: A Decadent Recipe for Your Next Celebration

Prepare to be amazed by a dessert that perfectly marries two beloved treats: the crispy, cinnamon-sugar delight of churros and the campfire classic, s’mores. This Churro S’mores Cake is more than just a cake; it’s a culinary experience designed to transport your taste buds straight to summer evenings, full of warmth, sweetness, and a touch of nostalgic magic. We’re talking about soft, moist cinnamon cake layers, a luscious chocolate ganache, a fluffy toasted marshmallow filling, all enveloped in a delightful chocolate graham cracker frosting. Every single bite promises an explosion of flavor and texture that will leave you craving more.

The inspiration for this magnificent creation struck during a visit to our local pier last summer. There, a charming little churro shop offered a truly unique item: a churro S’mores sandwich. It featured two flat churros embracing a warm, toasted marshmallow filling. While absolutely incredible, a small detail was missing for a true S’mores experience—chocolate. That’s why, in this cake, I’ve lovingly incorporated that missing chocolate element, elevating the concept to an even more irresistible level. This isn’t just a cake; it’s a memory, refined and perfected into a dessert masterpiece.

What Makes Our Churro S’mores Cake Unforgettable?

This isn’t just any cake; it’s a meticulously crafted dessert that layers flavor upon flavor, texture upon texture, to create a truly unforgettable experience. Here’s a closer look at the components that make this Churro S’mores Cake recipe an absolute standout:

• Soft and Moist Cinnamon Cake Layers: The foundation of this cake is a light, airy, and incredibly moist cinnamon cake. Each layer is infused with a warm cinnamon swirl, mimicking the quintessential flavor of a fresh churro. But it doesn’t stop there – a subtle, crunchy cinnamon layer is baked directly into the cake, adding a delightful textural contrast that elevates the experience beyond a typical cake.
• Rich, Chilled Chocolate Ganache: To bring in that essential S’mores chocolate element, we feature a velvety smooth chocolate ganache. Chilled to perfection, this layer provides a luxurious, slightly firm, and intensely chocolatey counterpoint to the sweetness of the marshmallow. It’s the “missing piece” that completes the S’mores puzzle, adding depth and richness to every bite.
• Fluffy Toasted Marshmallow Filling: What’s a S’mores without toasted marshmallow? Our generous marshmallow filling is not only wonderfully sweet and sticky but also perfectly toasted, offering that signature smoky, caramelized flavor that we all love. It’s light, airy, and melts in your mouth, just like a marshmallow fresh from the campfire.
• Decadent Chocolate Graham Cracker Frosting: Capping it all off is a smooth, creamy chocolate graham cracker buttercream. This frosting beautifully ties the S’mores theme together, providing a subtle crunch and a comforting, nostalgic flavor that perfectly complements the other layers. It’s the ideal finish, ensuring that every element of the classic S’mores is present and celebrated.

This cake is incredibly dense and satisfying, yet each forkful reveals a symphony of balanced flavors that will have you reaching for another slice. It’s a guaranteed showstopper that will earn a permanent spot on your go-to baking list for special occasions or simply when you need an extra dose of deliciousness!

Looking for more amazing cake recipes? Don’t miss these other delightful creations:

Gooey Cinnamon Roll Caramel Cake
Graham Cracker S’mores Cake
Delightful Lemon Blueberry Cake

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Why This Churro S’mores Cake Recipe Works So Well

This Churro S’mores Cake recipe isn’t just delicious; it’s designed for success, delivering maximum flavor and visual appeal. Here’s why it’s a recipe you’ll love to make again and again:

• Impressive Layered Cake: This recipe yields a stunning three-layer, 8-inch cake, making it substantial enough to serve 14-18 people. Depending on how generous you are with your slices (and trust us, you’ll want them big!), it’s perfect for gatherings, celebrations, or just a truly decadent treat. The multiple layers not only look beautiful but also ensure a delightful experience of different textures and flavors in every bite.
• Intensely Cinnamony Cake Layers: We’ve gone all in on the cinnamon to truly capture the essence of a churro. Not only is there extra ground cinnamon generously incorporated into the cake batter, but each layer also boasts rich cinnamon swirls throughout. This ensures a consistent, warm, and inviting cinnamon flavor in every single mouthful, just like your favorite Spanish pastry.
• Perfectly Toasted Marshmallow: Achieving that ideal toasted marshmallow flavor is key to a great S’mores experience. While I personally use a kitchen torch due to my oven’s broiler limitations, I’ve included detailed instructions for both torching and oven-broiling methods. This flexibility ensures you can get that beautifully caramelized, smoky-sweet marshmallow goodness, regardless of your equipment.
• The Essential Chocolate Ganache: As mentioned, the original churro S’mores sandwich was missing chocolate, which is why a smooth, rich chocolate ganache is central to this cake. It provides that deep, bittersweet contrast that perfectly balances the sweetness of the marshmallow and cinnamon, making the S’mores flavor profile truly complete.
• Balanced Chocolate Graham Cracker Buttercream: For the frosting, we strike a perfect balance. While chocolate is important, we wanted the distinct flavor of graham crackers—a foundational S’mores component—to shine through. This buttercream offers a subtle chocolate note with the unmistakable taste and slight texture of graham crackers, creating a harmonious blend that encases the entire cake in S’mores glory.
• No Professional Skills Required: Don’t let the multi-layered appearance intimidate you! This Churro S’mores Cake is surprisingly accessible for home bakers. With clear, step-by-step instructions, anyone can achieve a stunning and delicious result. Once you taste this homemade masterpiece, you’ll never consider a boxed cake mix again!

Essential Ingredients for Your Churro S’mores Cake

While many baking staples will be used, here are some key ingredients for this Churro S’mores Cake that you might want to specifically check for. For a comprehensive list of all ingredients and precise measurements, please refer to the detailed recipe card below.

• Graham Cracker Crumbs: For convenience, I often use pre-packaged Keebler Graham Cracker crumbs. However, if you prefer to make your own, the recipe card provides the exact number of graham cracker rectangles you’ll need to crush to achieve the right amount for this delicious frosting.
• Unsalted Butter: This cake is wonderfully rich, and butter is a cornerstone of that richness. You’ll need a significant amount—approximately 9 sticks in total—for the cake, filling, and frosting. I recommend purchasing around 3 pounds of unsalted butter to ensure you have plenty (don’t worry, you won’t use all of it, but it’s good to have extra!). Using unsalted butter allows you to control the overall saltiness of the cake.
• Heavy Cream: Essential for both the silky chocolate ganache and for achieving the perfect consistency in the buttercream, heavy cream adds a luxurious richness and helps create that dreamy, smooth texture.
• Brown Sugar: I exclusively use light brown sugar in this recipe. Its molasses content adds a deeper, more caramel-like sweetness and helps keep the cake layers incredibly moist, contributing to the churro’s signature flavor.
• Eggs: Always use large eggs for consistent results in baking. For optimal mixing and a perfectly emulsified batter, remember to pull your eggs out 2-4 hours before you plan to bake, allowing them to come to room temperature.
• Buttermilk: Similar to eggs, buttermilk should also be at room temperature before use. While any buttermilk will work, I find that high-fat buttermilk lends an even richer flavor and tenderness to the cake. Its acidity also reacts with the baking powder to create a wonderfully soft crumb.
• Large Marshmallows: While small marshmallows can technically work, I strongly recommend using large marshmallows for the toasted marshmallow filling. They provide a better surface for toasting and create a more substantial, gooey texture within the filling.
• Marshmallow Fluff: This ingredient is key to achieving that incredibly light, airy, and fluffy texture in our marshmallow filling. You’ll need one entire 7 oz jar to get that perfect S’mores consistency.
• Dark Chocolate Wafers or Chips: For the most luxurious chocolate ganache and a balanced chocolate flavor in the frosting, high-quality dark chocolate is a must. My personal favorite brand is Ghirardelli, but feel free to use any premium dark chocolate wafers or chips you prefer. The better the chocolate, the richer the flavor!

Your Guide to Baking the Perfect Churro S’mores Cake

This Churro S’mores Cake can be made with either three 8-inch layers or four 6-inch layers, giving you flexibility based on your preference and occasion. For best results and even baking, I highly recommend using high-quality cake pans, like my favorites from Fat Daddio’s, which are essential for perfectly baked layers. Remember to line them with parchment paper – you can find convenient pre-cut parchment rounds HERE. Follow these steps for a truly exceptional cake:

1. STEP 1: Bring Cold Ingredients to Room Temperature. This is a crucial first step for any successful cake. Ensure your butter, buttermilk, eggs, and sour cream are all at room temperature. This allows them to emulsify properly, creating a smoother batter and a more tender, well-risen cake.
2. STEP 2: Cream the Butter and Sugar. In a stand mixer, cream together the softened butter and granulated sugar on high speed for at least 5 minutes. This extended creaming time is vital; it incorporates air into the mixture, which contributes to the cake’s light texture and helps it rise beautifully in the oven. The mixture should become noticeably lighter in color and fluffy.
3. STEP 3: Incorporate the Eggs. Gradually add the room temperature eggs, one at a time. After each egg addition, take the time to scrape down the sides and bottom of the bowl thoroughly. This ensures all ingredients are fully incorporated, preventing any unmixed pockets and maintaining a consistent batter.
4. STEP 4: Alternate Dry and Wet Ingredients. Add the sifted dry ingredients (flour, baking powder, salt, cinnamon) to the creamed mixture, alternating with the room temperature buttermilk. Begin and end with the dry ingredients, mixing on low speed just until combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
5. STEP 5: Prepare Your Cake Pans. Divide the cake batter evenly among your prepared pans. For precise distribution and consistent cake layers, I recommend using a kitchen scale to measure approximately 17 ounces of batter into each pan. If you don’t have a scale, simply eyeball it as accurately as possible. Spread the batter evenly with an offset spatula.
6. STEP 6: Bake to Golden Perfection. Bake your cake layers for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid overbaking to ensure the cake remains wonderfully moist.
7. STEP 7: Toast the Marshmallows. While your cakes are baking, toast your large marshmallows until they are beautifully golden brown and caramelized. Allow them to cool completely before proceeding to the next step. Detailed instructions for both torching and oven-broiling are provided in the recipe card.
8. STEP 8: Create the Marshmallow Filling. Once the toasted marshmallows are cool, combine them with the other filling ingredients and beat until light, fluffy, and perfectly incorporated. This will create a delightful, sweet, and slightly smoky filling for your cake.
9. STEP 9: Prepare the Chocolate Graham Cracker Buttercream. To achieve a smooth, lump-free buttercream, start by making a small chocolate ganache with the dark chocolate and a portion of the heavy cream. Once the ganache is smooth and cooled slightly, combine it with chilled butter and beat on high speed. Gradually add powdered sugar, salt, graham cracker crumbs, cinnamon, and vanilla extract, beating until the frosting is light, fluffy, and perfectly textured.
10. STEP 10: Assemble Your Magnificent Cake. For detailed visual guidance on assembling cakes, I highly recommend checking out my Instagram, where I share numerous posts and videos. If you prefer written instructions, the comprehensive assembly guide is provided below, ensuring you build a stable and stunning Churro S’mores Layer Cake.

Assembling Your Churro S’mores Masterpiece

Layering this Churro S’mores Cake is where the magic truly comes together. Follow these steps carefully to build a beautiful and stable cake:

• Level Your Cake Layers: For a perfectly even and professional-looking cake, begin by leveling any domed cake layers with a sharp serrated knife or a dedicated cake leveler. This ensures a flat surface for stacking and prevents your cake from leaning.
• Set the First Layer: Place your first cake layer on a cake board, top side up. Apply a small dollop of frosting to the center of the cake board before placing the cake layer; this acts as “glue” to prevent the cake from sliding during assembly and transport. Using a piping bag fitted with a round tip, pipe a sturdy rim of the chocolate graham cracker buttercream around the very edge of the cake layer. This “dam” will hold in your fillings.
• Add the First Ganache Layer: Carefully spread half of the chilled chocolate ganache evenly within the piped frosting rim on the first cake layer. To help it set slightly and prevent it from oozing, place the cake in the freezer for 5 to 10 minutes. This quick chill ensures your layers remain distinct and stable.
• Introduce the Marshmallow Filling: Once the ganache has set a little, spread half of the prepared toasted marshmallow filling on top of the ganache, ensuring it stays within the piped chocolate rim. The slight chill on the ganache will prevent it from mixing with the marshmallow.
• Repeat for the Second Layer: Gently place the second cake layer on top of the marshmallow filling. Repeat the process: pipe a rim of chocolate buttercream, spread the remaining half of the chocolate ganache, chill briefly, and then spread the remaining marshmallow filling.
• Add the Final Cake Layer: Carefully place your third and final cake layer on top of the second filling layer, with the top side facing down. This creates a flat, even top surface for frosting. Gently press down to ensure the layers are settled and level.
• Apply a Crumb Coat: Using an offset spatula, apply a thin, even layer of the chocolate graham cracker buttercream around the entire cake, including the top and sides. This is called a “crumb coat” and is essential for trapping any loose crumbs, ensuring a smooth, pristine final frosting layer. Freeze the cake for 10 to 15 minutes to allow the crumb coat to firm up.
• Final Frosting and Decoration: Once the crumb coat is firm to the touch, retrieve the cake from the freezer. Apply the remaining chocolate graham cracker buttercream generously and smoothly to the top and sides of the cake. Use a cake scraper or offset spatula to achieve a clean, professional finish. Decorate as desired with extra graham cracker crumbs, mini marshmallows, or chocolate shavings. Serve this glorious homemade Churro S’mores Cake at room temperature for the best flavor and texture.

Frequently Asked Questions About Our Churro S’mores Cake

Here are some common questions about making and enjoying this delightful Churro S’mores Cake:

Can this recipe be adapted into cupcakes?

Absolutely! This versatile recipe can certainly be transformed into delectable Churro S’mores Cupcakes. You’ll need to halve the marshmallow filling recipe. Once your cupcakes are baked and cooled, use a small spoon or a cupcake corer to carefully cut a small hole in the center of each cupcake. Fill these holes with the marshmallow filling, then top generously with the chocolate graham cracker buttercream. For an extra touch of decadence, drizzle a little of the ganache over each cupcake before serving.

What size cake can this recipe make?

This recipe is quite flexible! It’s designed to make three beautiful 8-inch round cake layers, which is perfect for a standard celebration cake. Alternatively, you can use it to create four charming 6-inch round layers for a taller, more intimate cake. If you prefer a simpler, sheet-cake style dessert, it can also be baked into a 9×13-inch rectangular cake. For smaller portions or a half-batch, you can easily halve the recipe to fit an 8×8-inch pan, making it ideal for a smaller gathering or a weekend treat.

Can I prepare this cake ahead of time?

Yes, absolutely! This recipe is very forgiving and can be broken down into several make-ahead steps, which is fantastic for managing your baking schedule. I highly recommend baking the cake layers in advance. Once they are completely cooled, wrap each layer tightly in plastic wrap and store them in the refrigerator for 3-5 days, or in the freezer for up to a month. This technique not only saves time but also helps reduce crumbs during assembly and makes the layers easier to handle. You can also prepare both the chocolate ganache and the marshmallow filling ahead of time and store them in airtight containers in the fridge. The chocolate buttercream can also be made a few days in advance; just bring it to room temperature and re-whip it until fluffy before using.

Expert Baking Tips for a Flawless Churro S’mores Cake

Achieving a bakery-worthy Churro S’mores Cake is easier than you think with these expert tips:

1. Cream Butter and Sugar Thoroughly: I cannot stress this enough – properly creaming the butter and sugar is the foundation of a light and airy cake. Beat them together on high speed for at least 5 minutes until the mixture is pale, fluffy, and significantly increased in volume. This process incorporates vital air pockets that contribute to the cake’s rise and tender crumb.
2. Invest in Quality Cake Pans: The right equipment makes a huge difference. Using high-quality cake pans, like those from Fat Daddio’s, helps ensure even heat distribution, which prevents your cake layers from browning too much on the sides or baking unevenly. You can find the exact pans I use here. Their anodized aluminum construction promotes consistent baking.
3. Always Use Room Temperature Ingredients: This tip is a game-changer! Ensuring all your cold ingredients—butter, eggs, buttermilk, and sour cream—are at the same room temperature is paramount. Room temperature ingredients emulsify much better, creating a smooth, cohesive batter that bakes evenly and results in a lighter, more tender cake. Plan ahead and pull them out a few hours before you start baking.
4. Achieve Ultra-Smooth Buttercream: For a buttercream that is incredibly creamy and free of air bubbles, here’s a trick: once your buttercream is fully mixed, add a tablespoon of heavy whipping cream. Then, using a rubber spatula or a wooden spoon, beat the buttercream by hand against the sides of the bowl for a few minutes. This manual step helps to push out any trapped air bubbles, resulting in a silkier, perfectly smooth frosting.
5. Never Skip the Crumb Coat: This is a non-negotiable step for a professional-looking cake. A thin layer of frosting, applied and chilled, effectively locks in any loose cake crumbs. This “crumb coat” creates a perfectly smooth and crumb-free surface for your final layer of frosting, making decoration significantly easier and cleaner.
6. Utilize a Cake Turntable: A revolving cake stand or turntable is an invaluable tool for decorating. It allows you to effortlessly rotate the cake as you apply frosting, ensuring even coverage and smooth sides. This makes frosting your cake much faster and more enjoyable. You can find the one I use here.
7. Master with an Offset Spatula: An offset spatula is your best friend for spreading buttercream smoothly and efficiently, especially on the sides of the cake. Its angled blade keeps your knuckles clear of the frosting, allowing for cleaner application and a more controlled finish. You can find mine here.

Storing Your Delicious Churro S’mores Cake

Proper storage is key to keeping your homemade Churro S’mores Cake fresh and delicious. Here’s how to do it right:

If you’re planning to bake your cake over multiple days, a great strategy is to bake your cake layers ahead of time. Once they are completely cool, wrap each layer individually and tightly in plastic wrap. This step is crucial as it locks in moisture, preventing the cakes from drying out and also significantly reduces crumbs, making the decorating process much smoother. These wrapped layers can be stored in the refrigerator for 3-5 days or in the freezer for up to a month. When you’re ready to assemble, simply let them come to room temperature (if frozen, thaw in the fridge first) before unwrapping.

FREEZING THE ENTIRE CAKE

If you wish to make the entire Churro S’mores Cake (decorated and all!) ahead of time, it freezes beautifully. Simply wrap the entire decorated cake tightly with at least two layers of plastic wrap. For extended storage (longer than a few days), add an additional layer of aluminum foil over the plastic wrap. This double protection guards against freezer burn and preserves the cake’s flavors and textures. The cake can be stored in the freezer this way for up to 6 months. When you’re ready to serve, transfer the frozen cake to the refrigerator to thaw slowly overnight. This gradual thawing helps to minimize condensation, ensuring your cake remains perfectly moist and visually appealing.

For more delightful cinnamon-flavored recipes, explore the links below and get ready to bake some more magic!

Recipe

Churro S’mores Cake

Molly Murphy

This showstopping Churro S’mores Cake combines the best of both worlds: moist cinnamon cake layers, a rich chocolate ganache, a fluffy toasted marshmallow filling, and a delightful chocolate graham cracker frosting. It’s an unforgettable dessert that’s perfect for any celebration and will quickly become a family favorite.

5 from 1 vote

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Course Dessert

Cuisine Cake

Servings 16 people

Ingredients

 

 

For the cinnamon swirl in the cake

• ½ cup packed light brown sugar
• ⅓ cup all-purpose flour
• 1 Tablespoon ground cinnamon
• ¼ cup unsalted butter melted

For the cake layers

• 1 cups unsalted butter at room temperature
• 1 ¾ cups granulated sugar
• 6 egg whites at room temperature
• ¼ cup sour cream room temperature
• 1 Tablespoon pure vanilla extract
• 3 cups cake flour
• 1 ½ Tablespoons baking powder
• 1 teaspoon salt
• 1 Tablespoon cinnamon
• 1 ½ cups buttermilk room temperature

For the toasted marshmallow filling

• 20 large white marshmallows
• 1 cup powdered sugar
• ¾ cup unsalted butter at room temperature
• 1 7 oz jar marshmallow fluff
• ¾ teaspoon vanilla extract

For the ganache

• 1 cup semi-sweet or dark chocolate chips
• ½ cup whipping cream

For the chocolate graham cracker buttercream

• ½ cup heavy whipping cream
• 10 oz dark chocolate chips or wafers
• 2 cups unsalted butter chilled
• 5 cups powdered sugar measured and sifted
• 1 cup graham cracker crumbs
• 1 teaspoons cinnamon
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

 

For the cake

• Preheat your oven to 325 degrees F (160 C). Prepare three 8-inch or four 6-inch round cake pans by spraying them thoroughly with non-stick cooking spray, then lining the bottoms with parchment paper. Spray again. Set aside.
• In a medium-sized bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined. This ensures even distribution of leavening and flavor. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter and granulated sugar on medium-high speed. Continue creaming for a full 5 minutes until the mixture is very light, pale, and fluffy. This step is crucial for incorporating air and creating a tender cake.
• With the mixer on low speed, add the room temperature egg whites one at a time. After each addition, scrape down the sides and bottom of the bowl thoroughly and mix well for at least 30 seconds before adding the next egg white. This ensures proper emulsification.
• Add the pure vanilla extract and room temperature sour cream to the batter. Mix on low speed just until they are combined. Don’t be alarmed if the mixture appears slightly curdled at this stage; it will smooth out once the dry ingredients are added.
• With the mixer still on low speed, begin adding the dry ingredients (flour mixture) alternately with the room temperature buttermilk. Start by adding one-third of the dry ingredients, mix just until combined, then add half of the buttermilk, mix. Add another third of the dry ingredients, mix, then the remaining buttermilk, mix. Finally, add the rest of the dry ingredients and mix on low speed only until everything is just incorporated. Use a rubber spatula to give the sides and bottom of the bowl a final scrape to ensure no pockets of unmixed ingredients remain. Avoid overmixing.
• Divide the cake batter evenly among your prepared cake pans. For precise distribution, use a kitchen scale to measure approximately 17 ounces (about 480g) of batter into each 8-inch pan. If you don’t have a scale, estimate as best you can. Use an offset spatula to gently spread the batter evenly throughout each pan.
• Before placing the cakes into the oven, prepare the cinnamon swirl. In a small bowl, combine the light brown sugar, all-purpose flour, and ground cinnamon. Stir them together until well mixed. Then, add the melted unsalted butter and mix just until combined. This mixture needs to be added to the cake batter immediately as the butter will solidify if left out too long, making it harder to swirl.
• Drop small spoonfuls of the cinnamon mixture randomly over the top of each cake layer. Using a knife or a toothpick, gently swirl these spoonfuls into the batter. It’s perfectly normal to have some pieces of the cinnamon mixture remain as small chunks, while others blend into the batter, creating a beautiful marbled effect.
• Bake the cakes for 28-32 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out with only a few moist crumbs attached. Avoid overbaking, as this will result in a dry cake.
• Allow the cakes to cool in their pans for 10-20 minutes before carefully inverting them onto a wire cooling rack to cool completely. Ensure the cakes are entirely cool before wrapping them tightly in plastic wrap and refrigerating if not using until the next day.

For the marshmallow filling

• Prepare to toast your marshmallows. Line a baking sheet with foil (DO NOT use parchment paper, as it can burn under a broiler). Arrange the large white marshmallows in 5 rows, with 4 marshmallows in each row. If using a kitchen torch (my preferred method due to oven limitations), torch one side of each marshmallow until it’s golden brown, or even a bit darker for a deeper toasted flavor. Turn each marshmallow and repeat the torching process on the other side.
• For oven toasting: Place the baking sheet with marshmallows on the middle rack of your oven. Broil on high until the tops of the marshmallows are golden brown, approximately 30-60 seconds. This happens very quickly, so keep a close eye on them to prevent burning. Remove the pan from the oven, gently turn each marshmallow over, and broil them again until the other side is also golden brown. Allow the toasted marshmallows to cool completely before proceeding.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter, marshmallow fluff, and powdered sugar. Beat on low speed until the ingredients are just combined and smooth.
• Add the vanilla extract to the mixture, then increase the mixer speed to medium-high and beat for about 2 minutes until light and fluffy. Scrape down the bowl, then add the cooled toasted marshmallows. Beat on medium speed for 2 more minutes, incorporating the toasted marshmallow pieces throughout the fluffy filling.

For the ganache

• In a microwave-safe bowl, place the semi-sweet or dark chocolate chips. Pour the heavy whipping cream over the chocolate. Heat in the microwave for approximately 45-60 seconds. Let it sit for a minute, then stir the mixture gently until the chocolate chips are completely melted and the ganache is smooth and glossy. If any lumps remain, heat for an additional 15-30 seconds, stirring well. Allow the ganache to cool completely to room temperature before using, or until it reaches a slightly thicker, spreadable consistency.

For the chocolate graham cracker buttercream

• To start the chocolate component, place the dark chocolate chips or wafers in a microwave-safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. The chocolate will likely not be fully melted, but this initial warming will help it melt more easily when combined with the hot cream. Set aside.
• In a separate microwave-safe bowl, heat the heavy whipping cream until it is nearly boiling. Watch it carefully to ensure it doesn’t boil over. Pour the hot cream over the slightly warm chocolate chips. Let the mixture sit undisturbed for 2 minutes to allow the heat to melt the chocolate. Then, stir gently until the chocolate is completely melted and the mixture is smooth and emulsified. Set this chocolate mixture aside to cool slightly.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the chilled unsalted butter on medium-high speed for about 2 minutes until it becomes light and fluffy.
• Add the cooled chocolate/cream mixture to the beaten butter. Scrape down the sides and bottom of the bowl thoroughly with a rubber spatula, then beat for 1 more minute until well combined.
• Gradually add the sifted powdered sugar, pure vanilla extract, graham cracker crumbs, cinnamon, and pinch of salt to the mixer bowl. Start mixing on low speed until all the dry ingredients are incorporated and no powdered sugar flies around. Increase the mixer speed to medium-high and beat for 3 minutes until the buttercream is light, airy, and fluffy.
• For an extra smooth finish, use a wooden spoon or a rubber spatula to vigorously beat the buttercream by hand against the sides of the bowl for a minute or two. This manual beating helps to work out any remaining air pockets, resulting in a super creamy and silky buttercream.

Assembly

• Ensure your cake layers are completely cooled and level them with a cake leveler or a serrated knife if needed, for even stacking.
• Place the first cake layer on a cake board or serving plate, top side up. Secure it in place with a small dollop of chocolate buttercream in the center of the board. Using a piping bag with a round tip, pipe a sturdy rim of chocolate graham cracker buttercream around the outer edge of the cake layer.
• Spread half of the cooled chocolate ganache evenly over the first cake layer, within the piped buttercream rim. For best results and to prevent the ganache from sliding, freeze the cake for 5 to 10 minutes to allow the ganache to set slightly.
• Once the ganache has firmed up a little, spread half of the marshmallow filling on top of the set ganache, again keeping it contained within the chocolate buttercream rim.
• Carefully place the second cake layer on top of the marshmallow filling. Repeat steps 4-1 to 4-3: pipe a buttercream rim, spread the remaining chocolate ganache, chill briefly, and then spread the remaining marshmallow filling.
• Place your final cake layer on top of the second layer of filling, with the top side down. This provides the flattest surface for frosting. Gently press down to ensure the cake is level.
• Apply a thin, even layer of the chocolate graham cracker buttercream around the entire cake (top and sides) to create a crumb coat. This traps any loose crumbs. Freeze the cake for 10 to 15 minutes, allowing the crumb coat to set firm.
• Once the crumb coat is set, retrieve the cake from the freezer. Generously apply and smooth the remaining chocolate graham cracker buttercream over the entire cake. Decorate as desired, perhaps with additional toasted marshmallows, a sprinkle of graham cracker crumbs, or chocolate shavings. Serve this glorious cake at room temperature for the best flavor and texture experience.

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