S’mores Bundt Cake

A graham cracker bundt cake, layer of chocolate ganache, and homemade marshmallow fluff frosting toasted to a perfect brown — this S’mores Bundt Cake is the best part childhood summers, made even better!

THE RECIPE

INGREDIENTS

For the cake:

4 eggs, room temperature
3/4 cup vegetable oil
1 cup whole milk, room temperature
1 tablespoon vanilla extract
2 cups all purpose flour
1 cup graham cracker crumbs
1 1/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup chocolate chips

For the chocolate ganache:

8 ounces dark chocolate, chopped
3/4 cup heavy cream

For the marshmallow meringue frosting:

3 egg whites, room temperature
1/2 cup sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract

INSTRUCTIONS

Preheat the oven to 350 °F. Grease and flour a bundt pan.
Using an electric mixer, beat together the eggs, oil, milk, and vanilla. Add in the sugar. Slowly add in the flour, graham cracker crumbs, baking powder, and salt. Continue to beat until ingredients are fully incorporated and smooth. Add in the chocolate chips and mix until evenly dispersed.
Pour batter into the prepared bundt pan. Bake 50 minutes, or until a tester inserted into the cake comes out clean and the cake springs back gently when pressed with a finger. Cool cake in the pan for 10 minutes, then invert cake onto a wire rack to cool completely.
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