My 12-year old son is a campfire s’mores wizard. He can make a perfectly toasty, double decker s’more concoction that’s a gooey, drippy work of art. So, when I was trying to come up with a chocolate confection as a treat for my family, S’mores Chocolate Bundt Cake quickly came to mind. Classic toppings of chocolate, marshmallow, and graham crackers were critical to impress my little s’more loving fanatic.
I wanted this cake to be great and with all great recipes you need a good base, and the base here is a very moist sour cream chocolate cake. This cake is delicious enough to serve with no adornments at all or with just the chocolate glaze for a simple, elegant presentation. If you’re in the mood for s’more ;), the marshmallow glaze and crumbled graham cracker topping is out of this world.
I love this cake for another reason; if your kids like to get involved in the kitchen, this is the perfect recipe. But be prepared for topping overload if you do let the kids help…and save the “Too much sugar isn’t good for us” conversation for tomorrow… after the cake is gone. And in that lecture, be sure to remind everyone, including yourself, that a sweet treat is okay now and then, especially when it’s made for sharing. Enough said, campers.
- For the pan:
- 2 tablespoons unsalted butter, melted and cooled
- 2 tablespoons cocoa powder
- For the Cake:
- 1 cup (2 sticks) unsalted butter, plus more for the pan
- ⅓ cup cocoa powder
- 1 teaspoon sea salt
- 1 cup water
- 2 cups all-purpose flour, plus more for the pan
- 1¾ cups granulated sugar
- 1½ teaspoons baking soda
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
- 1 cup bittersweet chocolate chips or chunks
- For the chocolate glaze:
- 6 ounces bittersweet chocolate (60%)
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
- For the marshmallow glaze:
- 1 cup purchased marshmallow creme
- 1 teaspoon vanilla extract
- 1-2 tablespoons boiling water
- 1½ cup graham cracker crumbs
- 6 tablespoons butter, melted
- ⅓ cup granulated sugar
- Optional additional toppings: Sliced almonds, chopped walnuts, M&M candies, mini chocolate chips, chopped mini Reese's peanut butter cups.
- Prepare the pan:
- Position a rack in the center of the oven and heat to 325F degrees for dark non-stick bundt pan (350F degrees for regular metal bundt pan).
- Mix together the melted 2 tablespoons of butter and 2 tablespoons cocoa powder. This will create a thick paste. Using a pastry brush, cover the entire inside of the bundt pan. Set aside.
- Make the cake:
- If you're wanting to add graham crackers to what will be the bottom of the cake once inverted, make the graham cracker topping now. Otherwise, proceed in this order.
- In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
- Place the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (the mixture will be quite thick). Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended before adding the next egg. Whisk in the sour cream and vanilla until smooth. Gently fold in the chocolate chips.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
- Make the chocolate glaze:
- Place the bittersweet chocolate in a medium microwave-safe bowl, adding the heavy cream. Heat the mixture in the microwave in 45 second intervals, stirring in between cooking until the chocolate melts completely and the mixture is smooth. Stir in the vanilla extract. Set aside until the cake is completely cooled. Stir again just before drizzling over the cake. If chocolate has hardened too much for drizzling, just reheat again for 10 seconds.
- To make the marshmallow glaze:
- Place the marshmallow creme, vanilla and boiling water together in a small bowl and stir until the mixture reaches a pourable consistency. I like mine a little thick. If you want a thinner glaze, add an additional tablespoon of water.
- To make the graham cracker topping:
- Place the graham crackers, melted butter and granulated sugar in a bowl and stir until combined and all butter has been absorbed.
- Once cake has cooled:
- Here is where you can get creative and add as many or as few toppings as you like. But if you're going all out for a true gooey S'mores chocolate cake, beginning with the chocolate, drizzle over the cake, letting the glaze run down the valleys in the bundt ridges. Then do the same with the marshmallow glaze. Top with graham cracker crumbs and finish with sliced almonds or walnuts, or any additional toppings.
- Store cake lightly covered for up to 2 days.
Cake recipe is adapted from Leite’s Culinaria. Toppings are my own experiments.
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