S’mores Chocolate Cake

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Ingredients:

**For the Graham Cracker Crust:**
– 200g graham crackers, crushed
– 100g unsalted butter, melted

**For the Chocolate Cake:**
– 200g plain flour
– 75g cocoa powder
– 1 1/2 tsp baking powder
– 1 1/2 tsp bicarbonate of soda
– 1 tsp salt
– 300g granulated sugar
– 2 large eggs
– 240ml whole milk
– 120ml vegetable oil
– 2 tsp vanilla extract
– 240ml boiling water

**For the Marshmallow Filling:**
– 200g marshmallow fluff
– 120g unsalted butter, softened
– 250g icing sugar
– 1 tsp vanilla extract

**For the Chocolate Ganache:**
– 200g dark chocolate, chopped
– 240ml double cream

**For Decoration:**
– Mini marshmallows
– Graham cracker crumbs
– Chocolate shavings

#### Instructions:

1. **Preheat the Oven:**
– Preheat your oven to 180°C (350°F). Grease and line three 9-inch round cake pans with parchment paper.

2. **Prepare the Graham Cracker Crust:**
– In a medium bowl, mix the crushed graham crackers with the melted butter until well combined.
– Press the mixture firmly into the bottom of each prepared cake pan.
– Bake in the preheated oven for 10 minutes. Remove from the oven and set aside.

3. **Prepare the Chocolate Cake:**
– In a large bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
– Add the granulated sugar and mix well.
– In another bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until smooth.
– Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
– Stir in the boiling water until the batter is smooth. It will be thin, but that’s okay.
– Divide the batter evenly among the three cake pans, pouring it over the baked graham cracker crusts.

4. **Bake the Cakes:**
– Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centre of the cakes comes out clean.
– Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

5. **Prepare the Marshmallow Filling:**
– In a large bowl, beat the softened butter and marshmallow fluff together until smooth and creamy.
– Gradually add the icing sugar and beat until light and fluffy.
– Mix in the vanilla extract.

6. **Prepare the Chocolate Ganache:**
– Place the chopped dark chocolate in a heatproof bowl.
– In a small saucepan, heat the double cream until it just begins to simmer. Do not boil.
– Pour the hot cream over the chocolate and let it sit for a few minutes, then stir until smooth and glossy.
– Allow the ganache to cool slightly until it thickens to a spreadable consistency.

7. **Assemble the Cake:**
– Place one cake layer on a serving plate and spread a layer of marshmallow filling on top.
– Repeat with the second cake layer and more marshmallow filling.
– Place the third cake layer on top.
– Spread the chocolate ganache over the top and sides of the cake, smoothing it out with a spatula.

8. **Decorate the Cake:**
– Decorate with mini marshmallows, graham cracker crumbs, and chocolate shavings.

9. **Serve:**
– Slice and serve the S’mores Chocolate Cake. Enjoy!

Enjoy your indulgent S’mores Chocolate Cake!

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