S'mores Icebox Cake

5 from 8 votes

This S'mores Icebox Cake layers chocolate ganache, marshmallow cream, and honey graham crackers for a no-bake s’mores treat!

Prep Time45

Chilling Time8

Total Time8 45

Course: Dessert

Cuisine: American, Vegetarian

Keyword: S'mores Icebox Cake, Smores Cake

Servings: servings

Author: Chelsea Lords

Cost: $8.12

Equipment

Stand mixer fitted with whisk attachment
Baking pan 9 x 9-inch, see note 1
Parchment paper
Small pot

Ingredients

S'mores Cake

1 (12-ounce) bag semi-sweet chocolate chips about 2 cups, see note 2
3 cups heavy cream divided
2 tablespoons powdered sugar
1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract, optional
1 (7-ounce) container marshmallow creme see note 3
1 (14.4-ounce) box honey graham crackers

Optional Meringue Topping

2 large egg whites
1/2 cup granulated sugar
1/4 teaspoon cream of tartar

US - Metric

Instructions

Pour chocolate chips in a large, heat-safe bowl. Scald 1 cup (240g) of the heavy cream (I add it to a glass measuring cup and microwave for 45–90 seconds). Pour the hot heavy cream over the chocolate chips and cover the bowl with a clean lid (so no heat escapes). Let stand 5 minutes, then stir until smooth. This may take a few minutes. If needed, heat the mixture in the microwave in bursts of 10 seconds, stirring in between for 10 seconds until the chocolate mixture is completely smooth. Set aside at room temperature. (Ganache needs to be completely cooled to room temperature before adding to the cake or it will affect the texture of the marshmallow cream!)
Pour remaining 2 cups (480g) heavy cream, powdered sugar, and vanilla in the base of a stand mixer fitted with a whisk attachment. Beat on low for 30 seconds to combine and gradually increase until at full speed. Beat, watching carefully, until soft peaks form (about 2–4 minutes). Add all the marshmallow fluff and slowly beat to combine. Increase the speed to medium high until ingredients are combined and peaks are firm (about 30 seconds up to 1 minute). Set aside.
Line a 9x9-inch baking pan with parchment paper (helps bars come out nicely). Spread a tiny bit of the marshmallow cream on the bottom (just enough to hold graham crackers in place). Spread an even layer of graham crackers and 1/4th of the marshmallow cream on top. Smooth with the back of a spoon into an even layer. Add 1/3 of the room-temperature chocolate ganache. Smooth with a table knife into an even layer. (This takes some patience!) Add another layer of graham crackers, 1/4th of the marshmallow mixture, and 1/3 of the chocolate mixture. Add another layer of graham crackers, 1/4th of marshmallow mixture, and remaining 1/3 of chocolate. Add 1 last layer of graham crackers and the last 1/4th of the marshmallow mixture. You should be at the top of the pan. Cover the pan tightly and place in the fridge for at least 8 hours and preferably 12 hours.
Optional Meringue: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set the bowl in a pot filled with 2 inches of simmering water over medium heat. Don’t let the bowl touch that water. Whisk constantly with a whisk until sugar is dissolved completely and the mixture has become bright white. (You can tell the sugar has dissolved by pinching off some of the mixture and rubbing it between your fingers, if you can feel a lot of sugar granules, keep mixing!)
Transfer to a stand mixer (or use a hand mixer) and beat until stiff peaks form, about 5 minutes at high speed. Using a spatula, add dollops of the meringue all over the top of the cake. Gently coax the meringue to top the cake with the back of a spoon—this takes some patience to not lift up the top layer! Use a fork to run over the top, creating small rough ridges and peaks. If you have a kitchen torch, singe the peaks until lightly browned (move the kitchen torch along the meringue quickly—it will toast it very fast).
Use the overhang of parchment to carefully remove bars from pan onto a cutting board. Use a sharp knife, run the knife under warm water, dry on a kitchen towel, and make decisive cuts. Repeat this process for each cut made.

Video

Notes

Note 1: This cake doesn’t work well in an 8x8-inch or smaller pan. The 9x9-inch pan is filled to the very brim and allows for the graham crackers to be placed in an even layer with minimal breaking.

Note 2: Use high-quality chocolate chips for best results. You’ll get a better melt and a better flavor. My favorite is Ghirardelli® or Guittard®. Cheaper brands can have a waxier content that is far less flavorful and won’t melt into a smooth ganache as nicely.

Note 3: Jet-Puffed Marshmallow Creme® (not sponsored) is my favorite to use. To easily remove the marshmallow creme (which is very sticky!), run a spoon under hot water for about 20 seconds. Dry it off and scoop out all of the creme from the container.

Storage: This cake is best eaten within 4 days; after that it begins to become a bit watery. Keep the cake in the fridge and serve directly from the fridge. Return leftovers promptly to the fridge. This cake isn’t a great candidate for freezing and thawing—there is so much dairy that it can become grainy and watery.

Nutrition