A soft, rich cake with a gooey chocolate center and a gooey marshmallow topping.
Imagine a molten chocolate center surrounded by a soft, rich cake, topped with gooey marshmallow and a graham cracker crumble. This Big S'mores Lava Cake captures the nostalgic campfire treat in a decadent dessert.
Why you'll want it now, The irresistible combination of molten chocolate, gooey marshmallow, and crunchy graham cracker crumble.
Why this recipe works
This recipe uses high-quality dark chocolate to create a gooey, molten center, while the addition of marshmallows and graham crackers gives it that classic s’mores flavor. Baking it in a single large pan allows for an impressive presentation.
Equipment
Mixing bowls
9-inch round cake pan (23 cm)
Whisk
Spatula
Cooling rack
How to make it
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (23 cm).
In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In another bowl, combine the melted butter and sugar until smooth. Add the eggs and vanilla, mixing well.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chopped dark chocolate.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Sprinkle the mini marshmallows evenly over the batter.
In a small bowl, mix the graham cracker crumbs with melted butter, then sprinkle over the marshmallows.
Bake for 25 minutes. The edges should be set while the center remains slightly soft.
Allow the cake to cool for 10 minutes on a cooling rack before serving.
This Big S'mores Lava Cake is sure to impress at your next gathering. Enjoy the gooey, nostalgic flavors with family and friends!
How you'll know it's ready
The cake is ready when the edges are set and the center is slightly soft, with marshmallows melted and lightly golden.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and check the cake a few minutes early, as convection ovens bake faster.
Troubleshooting
If the cake is too runny, bake for an additional 5 minutes.
If the marshmallows burn, cover the cake loosely with foil halfway through baking.
If the center is too firm, reduce baking time by 2-3 minutes next time.
For a softer cake, use room temperature eggs.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days.
Make ahead
Prepare the batter and topping separately up to a day in advance; store in the fridge and assemble before baking.
Variations
Add a handful of chocolate chips to the batter for extra chocolatey goodness.
Swap dark chocolate for milk chocolate for a sweeter taste.
Add a teaspoon of espresso powder to enhance the chocolate flavor.
Frequently asked questions
Can I make this cake ahead of time?
Yes, you can prepare the batter and topping separately up to a day in advance. Store them in the refrigerator and assemble just before baking.
How can I tell if the cake is done?
The edges should be set while the center remains slightly soft. The marshmallows should be melted and lightly golden.
Can I use a different chocolate?
Yes, you can use milk chocolate for a sweeter flavor, but the dark chocolate gives a richer taste.
How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Per serving: 1 slice (110 g)
Calories450
Total Fat25 g
Saturated Fat15 g
Cholesterol85 mg
Sodium150 mg
Total Carbohydrate55 g
Dietary Fiber3 g
Total Sugars35 g
Protein5 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
