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Ultimate Smores Bundt Cake

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Rich Chocolate Bundt Cake slathered with chocolate, dusted with graham cracker crumbs, and topped with homemade toasted marshmallow fluff.
Servings 12 slices
Author Mandy - Baking with Blondie

Equipment

  • bundt pan
  • Kitchen Torch

Ingredients

Chocolate Bundt Cake

  • 2/3 cup sour cream room temperature
  • 1 cup buttermilk room temperature
  • 3 large eggs room temperature
  • 1/3 cup vegetable oil
  • 1 Tablespoon vanilla
  • 1/4 cup mini chocolate chips optional
  • 1/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1 15.25oz Box Chocolate Cake Mix I used Dark Chocolate Fudge Cake Mix from Duncan Hines

Chocolate Ganache

  • 2 cups Ghirardelli Milk Chocolate Melts
  • 1/4 cup heavy cream

Graham Cracker Crumbles

  • 1 package Graham Crackers (one sleeve, about 9 grahams)

Homemade Marshmallow Fluff*

  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 2 large egg whites
  • 1 teaspoon vanilla

Instructions

Chocolate Bundt Cake

  • Preheat the oven to 325 degrees and prep a bundt pan with a swipe of shortening and dust of flour/cocoa (or use baking spray, goop, etc). Set aside.
  • In a large bowl, hand-whisk together everything except for the cake mix, flour, and cocoa powder. Sift in the cake mix, flour, and cocoa powder (don't overmix), and add the cake batter to the prepared bundt pan. Tap the pan on the counter a couple times to get out any air bubbles.
  • Bake for 27-30 minutes until the bundt has baked through completely, let it cool in the pan for 30 seconds, then flip the bundt out onto the cake stand or wire rack to cool completely.

Chocolate Ganache

  • Add the milk chocolate melts and heavy cream to a glass bowl and microwave for 30 seconds, stir, then add 30 seconds again. Stir until the chocolate is smooth and let cool for a little bit before pouring over top the bundt cake.

Graham Cracker Crumbles

  • Add the graham crackers to a food processor and pulse until a fine powder forms. Add to the chocolate after it's poured onto the bundt cake.

Marshmallow Fluff

  • In a small saucepan, stir together the water, sugar, and corn syrup. Bring to a rolling bubble over medium heat.
  • While the sugar mixture is bubbling, whip up the egg whites in a stand mixer fitted with a paddle attachment on medium speed for 4-5 minutes until soft peaks form.
  • When the sugar mixture has reached 240 degrees, slowly pour the sugar mixture down the inside of the bowl into the egg whites with the mixer on high speed. Add it slowly, then add in the vanilla. Whisk up on high speed for 5-6 minutes until stiff peaks form.

Assembly

  • Slather on the chocolate, then immediately sprinkle on the graham cracker crumbles. Let set or place in the fridge for the chocolate to harden. Add on the marshmallow fluff, then use a kitchen torch to roast the mallow to a golden brown.

Notes

*Marshmallow Fluff Recipe is from EasyDessertRecipes.com HERE.