No bake S'mores Cake Recipe
No bake S'mores Cake Recipe

This no-bake S’mores Cake brings together all the deliciousness of s’mores—including chocolate, graham crackers and marshmallows—in a showstopping dessert. Drizzle with a chocolate syrup and whipping cream topping.

8-10 servings 0 min 45 min Easy

Ingredients

    FOR THE CHOCOLATE PUDDING:
  • 1 3/4 cup (415 ml) whole milk
  • 1/3 cup (65 grams) granulated sugar
  • 1/4 cup (20 grams) unsweetened cocoa powder
  • 3 tablespoons (20 grams) cornstarch
  • Pinch of salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • TO ASSEMBLE THE CAKE:
  • 1 cup (237 ml) heavy whipping cream
  • 1 7-ounce jar (200 grams) marshmallow cream
  • 1 1/2 cup (65 grams) mini marshmallows
  • 1 sleeve (approximately 20 squares, 150 grams) graham crackers
  • TOPPINGS:
  • 1 cup (237 ml) heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Graham crackers, broken up
  • Mini marshmallows
  • Chocolate syrup

Directions

    THE CHOCOLATE PUDDING:
  1. In a medium saucepan over medium low heat, combine the milk, sugar, cocoa, cornstarch and sugar, and stir until smooth. Heat mixture until it just begins to steam.
  2. In a medium bowl, whisk together the egg yolks. Slowly add the milk mixture to the egg yolks in a small stream while whisking constantly. When fully combined, pour back into the saucepan.
  3. Place over medium heat and cook until thickened, about 4-5 minutes, while stirring constantly. Remove from heat and add vanilla extract. Chill in the fridge for at least 1 hour.
  4. TO ASSEMBLE THE CAKE:
  5. In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the marshmallow cream and heavy cream to soft peaks. Fold in the mini marshmallows.
  6. Line a 9x5-inch loaf pan with plastic wrap. Place a row of graham crackers on the bottom. Top with the marshmallow whipped cream. Then spread on a layer of the chocolate pudding.
  7. Repeat layers until the pan is full (you should be able to get 3 layers. Top with one final row of graham crackers. Cover with plastic wrap and chill in the fridge overnight.
  8. THE TOPPINGS:
  9. In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the heavy cream, sugar, and vanilla to medium peaks.
  10. Remove the plastic wrap from the top of the icebox cake. Place a serving platter upside-down on top the cake, then invert the whole thing so that the cake is now sitting on the platter. Gently remove the loaf pan and plastic wrap.
  11. Cover the cake in the whipped cream. Top with broken graham crackers and mini marshmallows. If desired, use a kitchen torch to toast the marshmallows, working quickly so you don't melt the whipped cream. Drizzle with chocolate syrup.

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