This bourbon s’mores cake has been a long time coming. My love for s’mores is serious and unreasonable. One of the first things that worried me about my current apartment kitchen was the electric stove. Was I supposed to make s’mores in the microwave like a peasant? What was the apartment’s policy on a moderate open flame for roasting marshmallows?My s’mores intake is also not limited by season. I am no stranger to a mid-February s’more, though I can acknowledge that the more socially acceptable season is summer. I originally made this cake for memorial day, which thanks to freezing rain, I actually spent under a blanket (re)watching the entire season of Victoria on the BBC. Despite the unseasonal weather, this cake was everything I wanted and more. I knew I wanted it to be over the top rich and covered in a cloud of marshmallows because restraint in desserts isn’t really my thing. I’ve also been very attached to the idea of whiskey, chocolate, and marshmallows after obsessing over this whiskey lucky charm cake situation.Trying to toast the marshmallows was a complete failure. Using a candle lighter was underwhelming at best and using the broiler caused the fudge frosting to melt. I see an impulse purchase kitchen torch in my future.Despite the untoasted marshmallows, every layer of this cake is my new favorite thing. The contrast of graham cracker crust and soft chocolate cake is something I wish I tried earlier in life. The fudge frosting is the frosting of my dreams and causes this cake to weigh about 35lbs. The chewy marshmallows make this a very satisfying bite and contrasts the dark chocolate well. Finally, the bourbon gives the cake depth, keeps it from being overly sweet, and makes me feel cool.I also sprinkled more graham cracker crumbs on top because I was already past the point of no return.
Bourbon S’mores Cake
graham cracker crust
1 1/4 cup graham cracker crumbs (about one sleeve of graham crackers)
5 tablespoons butter, melted
5 tablespoons sugar