Description
Build the ultimate nostalgic dessert! Two rich chocolate layers sit on a buttery graham base, cemented by silky, warm ganache. Detailed steps & nutritional facts included.
Ingredients
Scale
- Prepared 8-inch chocolate cake layers: 2
- Graham cracker crumbs: 1 ½ cups
- Unsalted butter, melted: ½ cup
- Granulated sugar: 3 tablespoons
- Semi-sweet chocolate chips: 2 cups
- Heavy whipping cream: 1 cup
- Large marshmallows (standard size): 4 cups (approx. 32 marshmallows)
Instructions
- Step 1: Prepare the crust and base. Combine graham cracker crumbs, melted butter, and granulated sugar until fully incorporated. Press the mixture firmly onto the base of an 8-inch springform pan or onto a piece of parchment paper to create a stable crust base. Chill the crust for 30 minutes.
- Step 2: Prepare the chocolate ganache filling. Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the heavy whipping cream until it just begins to simmer, then immediately pour the hot cream over the chocolate chips. Let stand for 5 minutes, then whisk until the mixture is completely smooth and thick.
- Step 3: Assemble the cake layers. Place one prepared chocolate cake layer on a serving plate or stand. Spread half of the warm chocolate ganache evenly across the top. Gently place the second cake layer on top, then pour the remaining ganache over the entire cake, smoothing it over the top and down the sides to cover the layers.
- Step 4: Add the marshmallow topping. Arrange the large marshmallows densely across the entire top surface of the cake, ensuring they are touching to create a continuous layer. Place the cake in the refrigerator for at least 2 hours to allow the ganache and structure to set firm.
- Step 5: Broil and serve. When ready to serve, preheat your oven broiler on high. Place the chilled cake on the highest rack (6-8 inches from the heat source) and broil for 30 to 60 seconds, rotating once, until the marshmallows are toasted, golden brown, and delightfully gooey. Watch carefully to prevent burning. Serve immediately with a sharp, warm knife.
Notes
- Keep any leftovers tightly wrapped and refrigerated for up to 3 days, but be aware the toasted marshmallow topping will harden significantly once chilled.
- If you have chilled leftovers, a quick 3-5 minute warm-up in a 300°F oven helps soften the ganache and makes the marshmallow topping slightly gooey again.
- For an incredible flavor contrast, garnish the plate with a small scoop of vanilla bean ice cream or a sprinkle of flaky sea salt just before serving.
- For the perfect toasted topping, stand guard and rotate the cake constantly during the 30-60 second broiling window, as the high heat will transition from golden to burnt in mere seconds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/14th slice of cake (approx. 150g)
- Calories: 530
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 18g
- Trans Fat: 0g
- Protein: 60g