Description
This Mouthwatering S’Mores Loaf Cake combines rich cocoa, crunchy graham crackers, and fluffy marshmallow-like meringue for a deliciously cozy dessert perfect for family gatherings and special occasions.
Ingredients
Scale
Cake Batter
- 1 cup Unsweetened Dark Cocoa Powder (Dutch-processed for deeper taste)
- 1 1/2 cups Granulated Sugar (for balanced sweetness)
- 1/2 cup Unsalted Butter (room temperature)
- 3 large Eggs (room temperature)
- 1 cup Sour Cream or Greek Yogurt (buttermilk as substitute)
- 2 cups All-Purpose Flour (sifted)
- 1 tbsp Baking Powder (fresh)
- 1/2 tsp Kosher Salt (regular salt as substitute)
- 1 cup Whole Milk (non-dairy alternatives okay)
- 1/2 cup Espresso or Brewed Coffee (optional for caffeine-free)
- 1 tsp Vanilla Extract (pure extract)
Filling and Topping
- 1 cup Graham Crackers (crushed)
- 4 large Egg Whites (clean, dry bowl)
- 1/2 cup Additional Granulated Sugar (can use sweetening substitute)
Instructions
- Prepare the Cake Batter: In a large bowl, whisk together the cocoa powder, granulated sugar, and room temperature unsalted butter until creamy. Add in the eggs one at a time, blending well after each addition. Mix in the sour cream or Greek yogurt and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and kosher salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk and espresso or brewed coffee, starting and ending with the dry ingredients. Stir until just combined to ensure a tender crumb.
- Prepare the Meringue: In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the additional granulated sugar while continuing to beat until glossy stiff peaks form. This meringue will provide a marshmallow-like texture reminiscent of s’mores.
- Assemble the Loaf: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. Pour half of the cake batter into the pan, then sprinkle half of the crushed graham crackers evenly on top. Spread the meringue layer gently over the crackers. Add the remaining cake batter over the meringue, then sprinkle with the rest of the crushed graham crackers.
- Bake the Cake: Place the loaf pan in the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean and the meringue is lightly golden on top.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing into 8 to 8 slices. Enjoy this delectable s’mores loaf moist with a perfect balance of chocolate, coffee, and marshmallow flavors.
Notes
- Ensure all eggs and dairy ingredients are at room temperature for best mixing and texture.
- Fresh baking powder is essential for proper rise.
- Using Dutch-processed cocoa powder enhances the chocolate flavor.
- You can substitute the espresso with hot water if caffeine is not desired, but it enhances the chocolate depth.
- For a dairy-free version, use plant-based milk and yogurt alternatives.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
