STREAMING NOW: Feed the Beast

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“No campfire required for this S'mores dessert in the form of a jubilant cake topped with a flame-licked meringue and dark chocolate drips.”

Ingredients Nutrition


  1. Make 3 layers of chocolate cake following package instructions for 8-inch cake pans.
  2. To make Buttercream:
  3. In a medium bowl, hand blend butter and shortening until creamy and well-mixed.
  4. Add marshmallow cream and vanilla extract; blend until combined.
  5. Add powdered sugar in batches to avoid a mess, blend after each addition.
  6. Add milk and mix until incorporated.
  7. Remove 1 1/2 cup of buttercream and place in a new, small bowl. Add cocoa powder and mix until combined.
  8. To the other half of buttercream, add graham cracker crumbs and mix. Set both the chocolate and graham cracker butter cream aside.
  9. To make Meringue:
  10. In a stand mixer, combine egg whites and sugar; mix until stiff, glossy peaks form.
  11. To make Ganache:
  12. Using a double boiler, add the mini chocolate chips and the cream to a heat proof bowl sitting above hot water. Mix until melted and remove from heat. Fill piping bag or clean squeezer bottle with the ganache once it’s cooled a bit.
  13. Assembly:
  14. Cut tops of chocolate cakes so they are all flat and even.
  15. Place your first layer on a cake board and secure with a small dab of graham buttercream. Spread a layer of butter cream on top.
  16. Stack another chocolate cake layer on top and spread another layer of graham buttercream on top.
  17. Layer your third and final cake round on top of the other two, and spread graham buttercream on top and around the sides of the cake. After the cake is covered, use an icing smoother to perfect the top and edges.
  18. Pipe 3 stripes of chocolate butter cream around the cake's sides and flatten using an icing smoother.
  19. Gently press graham cracker crumbs around the base of the cake.
  20. Pipe ganache around the top edge of the cake so that vertical lines cascade along the sides of the cake.
  21. Pour and spread the remaining ganache on top of the cake and spread evening using an offset spatula. Let set at bit before the next step.
  22. Spread the meringue topping on the top of the cake, making dramatic waves and peaks, then, using a kitchen torch, lightly roast the marshmallow topping a la S'Mores.
  23. Serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a