Chocolate cake layers baked on graham cracker crust, filled with chocolate ganache, peanut butter frosting and marshmallow cream.
Some people don’t think my sister and I look much alike. She has more traits of my mom’s side and I have more traits of my dad’s side. But let me assure you, we are blood and proof is in the sweet tooth.
Case in point, I asked her what kind of cake she wanted for her birthday, and without hesitation, she said to me, “peanut butter s’mores.” Not just a s’mores cake. Not just a regular peanut butter cake. A peanut butter s’mores cake! It was pure genius. This is literally the kind of cake I dream about! (I’ll admit now, I’m a little biased toward this cake because I love peanut butter. Hmm, love might be talking about my relationship with peanut butter too lightly. I’m obsessed with the stuff. It’s a main food group in my diet. I’ll add it to just about any other food. Don’t judge.) Anyway, with that secret out, I’ll just say I was so excited to make this cake, and eat it with my sister! I knew we would both appreciate and savor every bite together!
To make this wildly rich and delicious cake, I looked up several different recipes and ultimately decided to piece together my own creation in order to get what I was looking for. You’ll see I’ve used my go-to dark chocolate cake for the base. Its bittersweet flavor balances nicely with the more savory flavor of the peanut butter filling and the sweetness of the marshmallow frosting. And I love the baked in graham cracker layer! It adds a little contrast in texture to the rest of the cake.
Oh, it’s just so good… and like I said, seriously rich!
Also, I know this looks like a lot of steps, but don’t let that scare you off from making this cake. When I’m making a cake with several steps like this, I spread out the baking over a few days. With this cake, I made the cakes a few days before the party and froze them until I was ready to assemble. Next, I made the peanut butter filling and ganache a day ahead. You can store the peanut butter filling and ganache in an air-tight container at room temperature for a day, or in the refrigerator for a few days. If you decide to stick them in the fridge, let both get to room temperature before you spread them on the cake during assembly. Finally, I made the marshmallow frosting day of and frosted the cake right away when it was finished.