A delicious graham cracker Bundt cake covered in a whipped milk chocolate ganache and toasted marshmallow.
I finally had my first “real” s’more this summer. We were over in Calgary visiting family a couple of months ago. On the last night of the visit, we had a campfire in the backyard, and my sister-in-law, Brenna, brought over all of the ingredients. I’d made s’mores-like desserts before — macarons and brownies — but I had never actually had the real thing, so it was awesome to finally have that experience. Now I know what all the fuss is about!
This month’s fun theme — Creative S’mores — was chosen by Lauren at From Gate to Plate. Truthfully, my S’mores Bundt isn’t exactly on the creative side, flavor-wise. It’s mostly traditional S’mores flavors with some Baileys thrown in (because my leftover ganache already had some in it).
There are some seriously cool creative s’mores out there (and some that are a bit of a stretch). The possibilities were overwhelming and I couldn’t decide on what I wanted to do. Many ideas were thrown around, and I wasn’t super inspired by any of them. So my creativity for this month’s theme comes in the form of the Bundt itself and covering the entire thing with toasted marshmallow. For all I know, this is a huge faux pas in the Bundt world. I mean, why would you cover up all of the pretty details of the pan?? I know, trust me, I went back and forth on this as well, but just ultimately went for it, hoping for the best.
I was excited to use my Bundt Squared pan again and thought it would go really well with the theme — square like the graham crackers — ok, maybe a bit of a stretch there but nevertheless. I hadn’t used this pan since my Oreo Bundt Cake a few months ago and was happy to find an excuse dust it off.
For the cake, I used a standard Bundt cake recipe but swapped half of the flour out for graham cracker crumbs. This worked so well, and I love the texture/flavor of this cake! Ryan says it might be his favorite ever, which is quite a bold statement. The cake is not overly sweet, which goes well with the super-sweet ganache and marshmallow.
I made my own marshmallow fluff since the store-bought can be a bit runny.
For the ganache, I actually had about 3 cups of it leftover from various baking projects I can’t even remember. I never throw out leftovers if I have more than a few tablespoons full. It was all stored in the freezer (some for months), so I wasn’t sure what it would be like when I thawed it out. Naturally, none of it was labelled/dated, because why would I attempt to make my life easier by doing that? Some dark chocolate, some milk chocolate, some with Baileys – meh, it all works. Come to think of it now, one of the containers may have actually been a Baileys chocolate buttercream…oops!
Thankfully, all of the ganache was perfectly delicious. I dumped all 3 cups of it into my KitchenAid with the whisk attachment, and whipped it up so it was lighter (and secretly so there was enough of it to spread over the Bundt). I had extra chocolate and cream on hand in case I needed to make some more, but really didn’t want to have to do that.
Luckily the amount of ganache was just enough, and both my laziness and desire to use up leftovers were satisfied. Since you likely don’t have tupperware full of ganache in your freezer, I’ve included a recipe for it below!
This cake is delicious – I promise you will not be disappointed! If Bundts aren’t your thing (though I cannot comprehend why that would be), you could just as easily make this into a 2 layer cake with ganache and marshmallow on each layer. A s’mores cake is likely in my future!
Inside Out S’mores Bundt Cake
Graham Cracker Bundt:
Milk Chocolate Ganache:*
- 12 oz milk chocolate finely chopped
- 6 oz heavy whipping cream
- 2 Tbsp Baileys optional
- 5 cups marshmallow fluff store bought or homemade
Graham Cracker Bundt:
- Preheat oven to 350F and grease a 10 or 12-cup Bundt pan with cooking spray (I use Pam for Baking).
- In a medium bowl, whisk flour, graham cracker crumbs, baking powder, baking soda, and salt until well combined.
- Using a stand mixer fitted with the paddle attachment, beat butter until smooth.
- Add sugars and beat on med-high until pale and fluffy (2-3mins).
- Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix.
- Spread batter evenly into prepared pan. Smooth the top with a spatula and whack the pan against the counter to evenly distribute.
- Bake for 45-50mins or until a toothpick inserted into the center comes out mostly clean.
- Place cake on wire rack to cool for 10mins. Whack the pan on the counter to loosen the cake and turn out onto wire rack to cool completely.
Milk Chocolate Ganache:
- Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins. Stir with a spatula until combined and smooth. Add Baileys and stir until combined.**
- Cool in the refrigerator until thickened, but still soft (stirring occasionally). ***
- Transfer to bowl of stand mixer and whip using the whisk attachment until the ganache is fluffy and has lightened in color (approx. 1 or 2 minutes).
- Prepare as per recipe.
- Once the Bundt has cooled completely, frost with the whipped ganache. Place in fridge to set (I let it sit overnight, but you just need it to firm up so you can add the marshmallow on top).
- Frost with marshmallow fluff and torch to toast.
**If there are still some chunks of unmelted chocolate, microwave in 10 second bursts until all chocolate has melted.
***You can make the ganache a day ahead and refrigerate it overnight, then take it out and allow it to come to room temperature before whipping.