This 7 ingredient no bake s’mores cake has 14 delicious layers! Layer everything together in a square baking pan and chill in the refrigerator overnight. When you’re ready to serve, torch the marshmallow topping– campfire style!
- three 4-ounce bars (339g) semi-sweet or milk chocolate, finely chopped*
- 1 and 1/2 cups (360ml) heavy cream
- 6 egg whites, at room temperature
- 1 and 1/2 cups (300g) granulated sugar
- 3/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 30–36 full-sheet graham crackers (a little over 1 standard box)
- Line a 9×9-inch or 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the cake out (makes cutting and serving possible!). Set aside.
- Make the ganache: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Cover and refrigerate as you make the meringue. Ganache can be prepared, covered, and refrigerated for up to 3 days before using.
- Make the marshmallow meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed for 5-6 minutes until stiff glossy peaks form. Remove 1 heaping cup (just eyeball it), cover tightly, and refrigerate for up to 2 days. This will be the topping.
- Assemble the cake: If the marshmallow meringue and ganache are still slightly warm as you assemble the cake, that’s ok. Spread a super thin layer of marshmallow meringue on the bottom of the pan. Doesn’t need to be even or perfect; it’s just so the graham cracker base has something to stick to. Do the best you can with the marshmallow meringue because it’s sticky. Spread it slowly. Top with a layer of graham crackers. You’ll need to break them apart to evenly arrange them; see my video above for a visual. Top with a layer of marshmallow meringue, then another layer of graham crackers, then a layer of chocolate ganache, then a layer of graham crackers, then another layer of marshmallow meringue. Repeat for a total of 6 layers of graham crackers, 4 layers of marshmallow meringue (including the thin bottom layer), and 3 layers of chocolate ganache. The top layer will be chocolate for now. Layers listed out: super thin marshmallow meringue, graham crackers, marshmallow meringue, graham crackers, chocolate, graham crackers, marshmallow meringue, graham crackers, chocolate, graham crackers, marshmallow meringue, graham crackers, chocolate.
- Cover tightly and refrigerate for at least 12 hours and up to 2 days.
- Remove reserved marshmallow meringue from the refrigerator. If it seems deflated, whip it with a fork or whisk a few times.
- Remove cake from the refrigerator, then remove from the pan using the overhang on the sides. Peel off the parchment paper (or don’t– if you trust yourself torching the top without the paper lighting up!) and place onto a heat-proof serving platter or cutting board. Spread marshmallow meringue on top. Use a spoon to create peaks and swirls. Serve immediately OR torch it with a kitchen torch and serve immediately OR loosely cover and refrigerate for up to 1 hour before torching/serving.
- Cover and store leftovers in the refrigerator or freezer for up to 2 days. Topping may begin to wilt.
- Make Ahead Instructions: Ganache can be prepared ahead of time. See step 2. Entire cake (without top layer of marshmallow meringue topping applied) can be assembled and refrigerated up to 2 days. To freeze: prepare only enough marshmallow meringue for the layers inside the cake. This would be 4 egg whites, 1 cup (200g) granulated sugar, 1/2 teaspoon cream of tartar, and 3/4 teaspoon vanilla extract. Assemble cake as instructed in step 4. Cover tightly and freeze for up to 1 month. Thaw overnight in the refrigerator. Prepare the marshmallow meringue topping: 2 egg whites, 1/2 cup (100g granulated sugar, 1/4 teaspoon cream of tartar, and 1/4 teaspoon vanilla extract. Continue with step 7.
- Special Tools (affiliate links): KitchenAid Stand Mixer | Glass Mixing Bowls | 9-inch Square Pan | Kitchen Torch | White Plates
- Marshmallow Meringue: The marshmallow meringue will break down overtime. (The layers inside the cake are fine!) We want it fluffy on top, so that’s why I recommend separating the top layer (1 heaping cup) in step 3 and gently whipping it with a fork or whisk in step 6 before adding to the top of the cake.
- Non-US Readers: Use digestive biscuits instead of graham crackers. I’m unsure exactly how many.
- What to Do with Leftover Egg Yolks? Here are recipes using only egg yolks. I recommend lemon curd!
- What to Do with Extra Graham Crackers? Here are recipes using graham crackers and graham cracker crumbs.
Inspired by Tasty