S’mores Chocolate Fudge Cake

Introduction

S’mores Chocolate Fudge Cake is the ultimate dessert for chocolate lovers and campfire enthusiasts alike. Combining the rich, dense texture of fudge cake with the classic flavors of s’mores — graham cracker, gooey marshmallow, and melted chocolate — this dessert brings together two beloved treats into one decadent masterpiece. Whether you’re hosting a dinner party or just craving something extra indulgent, this cake is sure to impress with its layers of flavor and texture.

The History

The origins of s’mores trace back to the early 1900s, when they were first popularized by Girl Scouts as a campfire treat. The name “s’more” comes from the phrase “some more,” because once you have one, you’ll want another. Fudge cake, on the other hand, has roots in traditional American baking, where dense, moist chocolate cakes became a staple in households across the country. Merging these two classics was only a matter of time, and today, S’mores Chocolate Fudge Cake represents the perfect fusion of nostalgic campfire charm and modern baking creativity.

Ingredients Breakdown

This cake features three distinct layers: a rich chocolate fudge base, a toasted marshmallow topping, and a crunchy graham cracker crust. Here’s what goes into each:

Fudge Layer: Dark chocolate, unsalted butter, sugar, eggs, all-purpose flour, cocoa powder, and a pinch of salt.
Marshmallow Layer: Marshmallow fluff, powdered sugar, butter, and vanilla extract (for a spreadable consistency).
Graham Cracker Crust: Crushed graham crackers, melted butter, and brown sugar for added depth.

Optional toppings include mini marshmallows, additional graham cracker crumbs, or even a drizzle of melted chocolate or caramel sauce for extra flair.

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Prepare an 8×8-inch or 9×9-inch baking pan by lining it with parchment paper or greasing it lightly.
Make the graham cracker crust: In a bowl, combine crushed graham crackers, melted butter, and brown sugar until well mixed. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then set aside to cool slightly.
Prepare the fudge layer: In a heatproof bowl, melt dark chocolate and butter together using a double boiler or microwave. Stir until smooth. Add sugar and mix well. Whisk in eggs one at a time, then stir in flour, cocoa powder, and salt. Pour the fudge batter over the cooled crust and spread evenly.
Bake the fudge layer: Place in the preheated oven and bake for 20–25 minutes. The center should be slightly firm but still soft to the touch. Let cool completely before adding the marshmallow layer.
Create the marshmallow topping: In a large bowl, whip marshmallow fluff, softened butter, powdered sugar, and vanilla extract until light and fluffy. Spread this mixture evenly over the cooled fudge layer.
Add final touches: Optional: Torch the top with a culinary torch for that authentic campfire look, or sprinkle with graham cracker crumbs and/or mini marshmallows before serving.

Tips

To avoid overbaking the fudge layer, check it a few minutes before the recommended time. It should appear set but not dry around the edges.
If you don’t have a culinary torch, place the cake under the broiler for a minute or two to toast the marshmallow topping — watch it closely to prevent burning.
Use room temperature ingredients for the marshmallow layer to ensure a smooth, lump-free texture.
For easier slicing, refrigerate the cake for 1–2 hours before cutting into squares.

Variations and Customizations

Gluten-Free Option: Use gluten-free graham crackers and substitute the all-purpose flour in the fudge layer with a 1:1 gluten-free flour blend.
Dairy-Free Version: Replace the butter with vegan butter and use dairy-free chocolate and marshmallow fluff.
Swirl It Up: Add a swirl of peanut butter or caramel sauce into the fudge batter before baking for a unique twist.
Mini Treats: Make individual portions using a muffin tin lined with cupcake liners. Adjust baking times accordingly.
Layered Look: Create a layered effect by dividing the fudge batter and adding different colors or flavors like mint or espresso.

Health Considerations and Nutritional Value

While S’mores Chocolate Fudge Cake is undeniably indulgent, there are ways to make it slightly healthier without sacrificing taste:

Reduce Sugar: Cut back on the amount of sugar in both the fudge and marshmallow layers or use natural sweeteners like maple syrup or coconut sugar.
Healthy Fats: Choose dark chocolate with at least 70% cocoa solids to increase antioxidants and reduce added sugars.
Portion Control: Serve smaller slices to enjoy the richness without overindulging.

A standard serving may contain approximately 300–400 calories, depending on portion size and ingredient choices. It’s high in carbohydrates and fats, making it a great energy source but best enjoyed in moderation.

Ingredients

Fudge Layer:

8 oz (226g) dark chocolate, chopped
1/2 cup (113g) unsalted butter, cubed
1 1/2 cups (300g) granulated sugar
2 large eggs
1/2 cup (60g) all-purpose flour
1/4 cup (30g) cocoa powder
1/4 tsp salt

Graham Cracker Crust:

1 1/2 cups (150g) crushed graham crackers
6 tbsp (85g) melted unsalted butter
2 tbsp brown sugar

Marshmallow Layer:

1 1/2 cups (340g) marshmallow fluff
2 tbsp unsalted butter, softened
1/2 cup (60g) powdered sugar
1 tsp vanilla extract

Directions

Preheat oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper or grease it well.
Crust: Combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Cool slightly.
Melt chocolate and butter: Using a double boiler or microwave, melt the chocolate and butter together. Stir until smooth. Allow to cool slightly.
Mix wet ingredients: Add sugar to the chocolate mixture and stir well. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
Add dry ingredients: Stir in flour, cocoa powder, and salt until just combined. Do not overmix.
Pour and bake: Pour the fudge batter over the crust. Bake for 20–25 minutes, or until the edges are set but the center is still slightly soft. Let cool completely.
Whip marshmallow topping: In a mixing bowl, beat marshmallow fluff, butter, powdered sugar, and vanilla until light and fluffy.
Spread topping: Once the cake is cooled, spread the marshmallow mixture evenly over the top. Optionally, add mini marshmallows or graham cracker crumbs. Torch or broil briefly to toast, if desired.
Chill and slice: Refrigerate for at least 1 hour before slicing into squares for clean cuts.