Prep Time:: 1 hr
Cook Time::25 mins
Additional Time:: 2 hrs
Total Time:: 3 hrs 25 mins
Servings::12
Yield::1 1 (2-layer) 9-inch cake
Ingredients
baking spray
1 (15.25 ounce) package dark chocolate cake mix (such as Betty Crocker Super Moist)
3 large eggs
1 cup whole milk
⅓ cup melted unsalted butter
1 tablespoon instant espresso powder
3 teaspoons vanilla extract, divided
1 (12 ounce) bag semi-sweet chocolate chips
1 ½ cups heavy whipping cream
5 large egg whites
1 ⅔ cups granulated sugar
½ teaspoon cream of tartar
¾ cup graham cracker crumbs, divided
10 small graham cracker rectangles
Directions
Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of two 9-inch cake pans with parchment paper, lightly spray with baking spray.
Combine cake mix, eggs, milk, and butter in a large bowl. Beat with an electric mixer until well combined. Mix in espresso powder and 2 teaspoons vanilla extract. Divide batter evenly between prepared pans, spreading into even layers.
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Bake in the preheated oven until toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool cakes in pans on a wire rack for 20 minutes, then remove cakes from pans and let cool completely on a wire rack.
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While cakes are baking, place chocolate chips into a heatproof bowl. Bring cream in a small saucepan to a gentle simmer over medium-low heat, stirring constantly, about 6 minutes. Pour hot cream over chocolate chips and let stand for 5 minutes. Gently stir together in a circular motion to evenly blend chocolate into cream, without adding a lot of air. Let chocolate mixture cool, uncovered, at room temperature, stirring occasionally, until thickened to a spreadable consistency, about 1 ½ hours.
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Meanwhile, bring a small saucepan filled with 2 inches water to a simmer over medium-low heat. Beat egg whites, sugar, and cream of tartar together in a work bowl of a stand mixer fitted with a whisk attachment on medium speed until well combined, about 1 minute.
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Place mixer bowl over simmering saucepan, ensuring the bottom of the mixing bowl does not touch the water. Cook egg white mixture, whisking constantly, until a candy thermometer reaches 160 degrees F (70 degrees C) and the sugar crystals have dissolved, 8 to 10 minutes. Remove bowl from heat, and return to stand mixer.
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Beat on high speed, gradually adding remaining 1 teaspoon vanilla. Beat until stiff peaks form, 6 to 7 minutes.
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Set aside 2 cups of marshmallow cream. Place remaining marshmallow cream into a piping bag fitted with a large star tip.
Remove cooled cakes from pans and discard parchment. Using a serrated knife, trim the tops of the cooled cakes to create a level top; use excess cake for trifle or just eat.
Place 1 cake layer on a cake stand or plate, cut-side up. Spread reserved 2 cups marshmallow cream in an even layer on cake top.
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Dotdash Meredith Food Studios
Sprinkle 1/2 cup of the graham cracker crumbs evenly over top.
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Top with remaining cake layer, cut-side down. Fill in any empty spots in seams of cake layers using marshmallow cream in piping bag; smooth sides using an offset spatula. Refrigerate stacked cake, uncovered, for 30 minutes.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Spoon 1 ¼ cups cooled chocolate mixture over top of the stacked cake. Spread into an even layer using a large cake spatula, allowing excess to extend over the sides. Frost sides of cake using remaining chocolate mixture, smoothing into an even layer.
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Using marshmallow cream in piping bag, pipe 10 large rosettes along the top, outside edge of the cake.
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Sprinkle center of the cake with remaining 1/4 cup graham cracker crumbs.
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Arrange graham cracker rectangles upright on the long sides of each rectangle in a spoke-wheel design inside rosette rings on top of cake. Pipe 1 large rosette in center of graham cracker spoke-wheel design. Refrigerate, uncovered, until ready to serve, at least 30 minutes or up to 48 hours.
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Just before serving, use a kitchen torch to slightly brown marshmallow rosettes. Slice and serve cake.
Dotdash Meredith Food Studios