That’s exactly what it looks like. A giant s’more… cake. I’ve always wanted to make something like this and found it over at The Birthday Blog and couldn’t resist. Challenge accepted for a dear friend’s birthday. So my handsome-devil-sous-chef-boyfriend and I created probably the most awesome cake ever. I chose to use actual chocolate for the s’more. If you don’t want to deal with melting it down and everything, you could also use chocolate frosting. Melt one large (24oz) bag of semi-sweet chocolate morsels, stirring until it is smooth and then pour it into a pan lined with wax paper. Let it set up. It may take several hours. I let it cool a bit and then tossed it in the fridge for about an hour, removing again to let it finish harden on its own. After it hardens if it has streaks, get a dry rag and “buff” the chocolate. The streaking is usually only on the surface and you can lessen the streaks by doing this. GIANT GRAHAM CRACKER RECIPE 2 sticks of butter 1 cup brown sugar 1/2 cup dark corn syrup Cream these together and then add 2 tsp baking soda 4 cups flour 4 tablespoons water Chill for 30 minutes before rolling out on wax paper and then cut the dough to be about 9 inches by 10 inches. I used the end of a wooden spoon to make that pattern like on a real graham cracker. Bake each cracker for 15 minutes each at 375 degrees.  This way they will be hard enough to hold their shape and crunchy like a cracker. If you want it softer (like a sugar cookie) bake it for less time. I baked the bottom cracker for 15 minutes and the top for 18 to ensure it wouldn’t flop. (Note: Make sure they’re cooled completely before moving them or else they might crack) We made a two-layered round white cakes and frosted it with vanilla frosting. You can either make your own cake/frosting or just used the boxed kind. We had the idea to put marshmallow cream between the two cakes but time was on our heels and we had to head out the door… sounds yummy though. Anyway, the cake was a huge hit and everyone wanted s’more of it. I wish I had better pictures of it - if any are sent to me I’ll be sure to post them! Serving Note: I removed the top graham cracker and sliced the cake normally. Each piece was served with a broken piece of the graham cracker and a piece of the chocolate.

That’s exactly what it looks like. A giant s’more… cake. I’ve always wanted to make something like this and found it over at The Birthday Blog and couldn’t resist. Challenge accepted for a dear friend’s birthday. So my handsome-devil-sous-chef-boyfriend and I created probably the most awesome cake ever.

I chose to use actual chocolate for the s’more. If you don’t want to deal with melting it down and everything, you could also use chocolate frosting.

Melt one large (24oz) bag of semi-sweet chocolate morsels, stirring until it is smooth and then pour it into a pan lined with wax paper. Let it set up. It may take several hours. I let it cool a bit and then tossed it in the fridge for about an hour, removing again to let it finish harden on its own. After it hardens if it has streaks, get a dry rag and “buff” the chocolate. The streaking is usually only on the surface and you can lessen the streaks by doing this.

GIANT GRAHAM CRACKER RECIPE

  • 2 sticks of butter
  • 1 cup brown sugar
  • 1/2 cup dark corn syrup

Cream these together and then add

  • 2 tsp baking soda
  • 4 cups flour
  • 4 tablespoons water

Chill for 30 minutes before rolling out on wax paper and then cut the dough to be about 9 inches by 10 inches.

I used the end of a wooden spoon to make that pattern like on a real graham cracker.

Bake each cracker for 15 minutes each at 375 degrees.  This way they will be hard enough to hold their shape and crunchy like a cracker. If you want it softer (like a sugar cookie) bake it for less time. I baked the bottom cracker for 15 minutes and the top for 18 to ensure it wouldn’t flop. (Note: Make sure they’re cooled completely before moving them or else they might crack)

We made a two-layered round white cakes and frosted it with vanilla frosting. You can either make your own cake/frosting or just used the boxed kind. We had the idea to put marshmallow cream between the two cakes but time was on our heels and we had to head out the door… sounds yummy though.

Anyway, the cake was a huge hit and everyone wanted s’more of it. I wish I had better pictures of it - if any are sent to me I’ll be sure to post them!

Serving Note: I removed the top graham cracker and sliced the cake normally. Each piece was served with a broken piece of the graham cracker and a piece of the chocolate.

Tags: smore cake cake recipe dessert crazy cakes smore cake