This S’mores Cake is better than the real thing! A graham cracker cake filled with a whipped milk chocolate ganache and topped with toasted marshmallow fluff.The graham cracker cake has a unique and delicious texture. The cake itself isn’t too sweet and the marshmallow is light, but if you’d like to tone it down, you could always swap the milk chocolate for dark chocolate.You can use a milk chocolate buttercream if you prefer.If there are still some chunks of unmelted chocolate, microwave in 10 second bursts until all chocolate has melted.You can make the ganache a day ahead and refrigerate it overnight, then take it out and allow it to come to room temperature before whipping.Spread batter evenly into prepared pans. Smooth the top with a spatula and whack the pans against the counter to evenly distribute.Place cakes on wire rack to cool for 10mins. Whack the pans on the counter to loosen the cakes and turn out onto wire rack to cool completely.
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