Chocolate Cake

😋💕S’mores Chocolate Cake😋💕

Ingredients:

For the Chocolate Cake:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Marshmallow Filling:

2 cups mini marshmallows (or large marshmallows cut into smaller pieces)
1/2 cup heavy cream

For the Graham Cracker Crust Layer:

1 1/2 cups graham cracker crumbs (about 10-12 graham crackers crushed)
1/4 cup unsalted butter, melted
1/4 cup granulated sugar

For the Chocolate Ganache:

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

For the Garnish:

Mini marshmallows
Whole graham crackers, broken into pieces

Optional:
additional chocolate pieces or drizzle

Instructions:

1. Preheat the oven:

Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans (or line with parchment paper).

2. Make the chocolate cake:

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined.
Gradually pour in the boiling water while mixing (the batter will be thin, but that’s normal!).
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

3. Prepare the graham cracker crust layer:

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until fully combined.
Once the cakes are completely cool, press a thin layer of the graham cracker mixture on top of one of the cakes, creating a crunchy base for the s’mores filling.

4. Make the marshmallow filling:

In a small saucepan, heat the heavy cream over medium heat until just beginning to simmer.
Add the mini marshmallows to the cream and stir until fully melted and smooth.
Remove from heat and let cool for 5 minutes before spreading over the graham cracker layer. This creates the gooey marshmallow filling between the cakes.

5. Assemble the cake:

Place the second chocolate cake on top of the marshmallow layer.
Refrigerate the cake for 20-30 minutes to help set the marshmallow filling before adding the ganache.

6. Prepare the chocolate ganache:

In a small saucepan, heat the heavy cream until it begins to simmer.
Remove from heat and pour the hot cream over the chocolate chips. Let it sit for 2-3 minutes before stirring until smooth.
Let the ganache cool slightly before pouring it over the top of the assembled cake. Spread the ganache evenly over the top and let it drip down the sides.

7. Garnish and serve:

Top the cake with mini marshmallows, whole graham cracker pieces, and any additional chocolate pieces or drizzle.
For an extra fun touch, you can toast the mini marshmallows with a kitchen torch before adding them as garnish.

Serve and Enjoy 😋 💕 😊