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Mouthwatering S’mores Loaf Cake

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This s’mores loaf cake is a deliciously rich dessert that brings the flavors of a campfire right into your kitchen. With a soft chocolate cake base, gooey marshmallow swirls, and a crunchy graham cracker topping, it’s the perfect sweet treat for any occasion. Whether you’re craving something indulgent or looking to impress at your next gathering, this cake is sure to be a hit.

Ingredients

8 tbsp unsalted butter, softened

1 cup granulated sugar

1/3 cup semisweet chocolate chips, melted

2 eggs

1/4 cup sour cream or plain Greek yogurt

1 3/4 tsp baking powder

1/2 tsp kosher salt

1/3 cup dark unsweetened cocoa powder

1 cup + 1 tbsp all-purpose flour

1/4 cup whole milk

1 shot espresso or 1/4 cup brewed coffee

1 tsp vanilla extract

5 graham crackers, broken in half

2 egg whites, at room temperature

1/2 cup granulated sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper, ensuring an overhang for easy removal of the cake later.
  2. In a stand mixer or large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the melted chocolate chips, then mix in the eggs one at a time, followed by the sour cream or Greek yogurt.
  3. In a separate bowl, whisk together the baking powder, salt, cocoa powder, and flour. In another bowl, whisk together the milk, espresso (or brewed coffee), and vanilla extract. Add the dry and wet ingredients alternately to the wet mixture, mixing just until combined.
  4. Pour one-third of the chocolate batter into the prepared pan. Lay 3 graham cracker halves over the batter. Repeat the layering two more times, then smooth the remaining batter on top.
  5. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool for about 10 minutes before removing from the pan.
  6. Place the egg whites and sugar in a stand mixer bowl. Set over a double boiler and whisk until the sugar dissolves. Remove from the heat and whip until stiff, glossy peaks form.
  7. Once the cake has cooled slightly, spread the meringue evenly over the top. Toast the meringue with a kitchen torch until golden brown. For extra flair, sprinkle cocoa powder or chocolate shavings before serving.

Notes

Add a pinch of cinnamon or cayenne pepper to the cake batter for a spicy twist on the classic s’mores flavors.

Use a dairy-free butter and yogurt, and replace eggs with flax eggs or a plant-based alternative for a vegan option.

For more chocolatey goodness, add chocolate chips or chunks directly into the cake batter.

You can freeze the cake for up to 3 months by wrapping it tightly in plastic wrap and foil.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Find it online: https://chocolatecoveredamy.com/mouthwatering-smores-loaf-cake/