S’mores Loaf Cake

Chocolate loaf cake topped with chocolate ganache, cookie crumbs, and toasted swiss meringue! I call this one S’mores Loaf Cake and you will be hooked after the first taste! It’s so good and perfect for summer!

This recipe was originally published on May 17, 2023

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I have a wild obsession with chocolate and meringue combo, they’re just a match made in heaven! This cake with chocolate, meringue, and cookie crumbs (aka s’mores flavor) is pretty much the cake of my dreams. If you love summertime s’mores, you’ll love this S’mores Loaf Cake too!

WHY YOU’LL LOVE THIS S’MORES LOAF CAKE:

• The cake is rich in cocoa, super chocolatey, and moist!
• The chocolate ganache makes the cake more chocolatey and delicious.
• Yes, there are graham cracker crumbs over the ganache!
• And finally, sweet marshmallowy swiss meringue on top, toasted with a blow torch makes it perfectly delicious, nice, and fun to make.
• No one can resist the abundance of different textures and flavors.

INGREDIENTS NEEDED

Cocoa powder – You’ll need unsweetened cocoa powder. Dutch processed or natural cocoa powder, both work nicely for this recipe.

Chocolate – This recipe uses semi-sweet chocolate to make the ganache.

Flour – You only need regular all-purpose to make this cake. Nothing fancy here.

Leavening agent – This recipe uses baking soda and baking powder to make the chocolate cake

Salt – This will do the job of balancing out the sweet flavor.

Vanilla – You can use vanilla extract or vanilla bean paste.

Eggs – Set your eggs out of the fridge in advance. You need room-temperature eggs so they combine nicely with the other ingredients and make the best result cake.

Milk – I use whole milk, 2% milk works too.

Cream – Heavy cream (double cream) for richness and flavor.

Butter – Unsalted butter is my favorite for baking, it gives you complete control of the overall
flavor. Can I use salted butter? Yes, it is fine to use salted butter in baking, but I recommend
skipping the salt.

Sugar – Two types of sugar are used in this recipe. Granulated sugar for the cake and swiss
meringue. Light brown sugar for the cake.

Vinegar – Helps prevent the egg whites from collapsing and makes a more stable foam when the meringue is mixed.

EQUIPMENT YOU’LL NEED

• Stand mixer or hand mixer with a large bowl
• Medium saucepan
• Medium bowl
• Whisk
• 9 x 5-inch loaf pan
• Blow torch
• Parchment paper

STEP-BY-STEP INSTRUCTIONS

(Make sure to check the full ingredients list and instructions on the recipe card below)

Chocolate Loaf Cake:

1. Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, and let the excess hang over the sides to form a sling so you can easily lift the cake from the loaf pan. Spray the sides with cooking spray or grease with butter. Set aside.
2. In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large mixer bowl fit with paddle attachment, beat unsalted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time and vanilla extract, and beat until well incorporated with a mixer on medium speed.
4. Add the dry ingredients, alternating with milk, and mix it well until there are no more lumps.
5. Pour batter into the prepared loaf pan, smooth the batter with an offset spatula, and tap sharply to reduce air bubbles.
6. Bake the cake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few little crumbs attached. Cool in a pan on a wire rack for 20 minutes, then carefully lift the cake from the pan and cool completely on a wire rack.

Chocolate Ganache:

7. Place chopped chocolate in a heatproof bowl, and set aside.
8. In a small saucepan, bring heavy cream to a simmer until small bubbles appear around the edges. Do not boil the cream.
9. Pour hot cream over the chocolate and allow to stand for 1 minute, then mix until smooth and shiny.

Make the Swiss Meringue:

10. Fill a medium saucepan with water about an inch, then simmer over medium-low heat.
11. Combine egg whites, granulated sugar, and salt in the stand mixer bowl, then place the bowl over the simmering water.
12. Stir the egg mixture with a rubber spatula until warm and all the sugar has dissolved, this takes around 4 minutes. Make sure you don’t cook the egg whites, just heat the egg whites until warm.
13. Remove the heat, then place the bowl onto the stand mixer fit with a whisk attachment. Add the vinegar and beat the egg mixture on high speed until smooth, glossy, and stiff peaks.
14. Add vanilla extract and salt, the continue to mix until incorporated. The mixture should still be very stiff, it won’t budge if you flip it upside down.

To Assemble:

13. Place the chocolate loaf cake onto your serving plate. Pour the warm chocolate ganache over the cake, then sprinkle the graham cracker crumbs over the chocolate ganache. Let it cool completely.
14. Add the meringue to the top of the cake, then smooth and shape by using an offset spatula. Finally, use a blow torch to toast the meringue until golden brown.

HOW TO STORE THIS S’MORES LOAF CAKE

This S’mores Loaf Cake will last up to 3 days in the refrigerator, stored in an airtight container.

If you are planning to make this cake ahead of time, I recommend making the chocolate cake and freezing it without the ganache, graham cracker crumbs, and swiss meringue. They do not tend to freeze well, and their texture would be off a little.

1. Bake the chocolate loaf cake, let it cool to room temperature, then wrap the cake with layers of plastic wrap, put it in a freezer-safe container, and freeze for up to 3 months.
2. When you’re ready to serve it, place the cake in the refrigerator to thaw overnight, then assemble the cake with chocolate ganache, graham cracker crumbs, and swiss meringue.

S'mores Loaf Cake

Yield: 1 Loaf (9x5-inch)

Delicious chocolate loaf cake topped with chocolate ganache, graham cracker crumbs, and toasted swiss meringue! I call this one S'mores Loaf Cake and you will be hooked after the first taste!

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Ingredients

Chocolate Loaf Cake

• 156g (1 + 1/4 cups) all-purpose flour
• 64g (3/4 cup) unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 254g (2 + 1/4 sticks) unsalted butter
• 165g (3/4 cup) light brown sugar
• 100g (1/2 cup) granulated sugar
• 3 large eggs
• 3 large egg yolks
• 120g (1/2 cup)whole milk
• 2 teaspoon vanilla extract

Chocolate Ganache

• 60g (1/4 cup) heavy cream
• 113g (4 ounce) semi sweet chocolate
• 1/4 cup cookie crumbs or graham cracker crumbs

Swiss Meringue

• 60g (about 2) large egg whites
• 100g (1/2 cup) caster sugar
• a little pinch of salt
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract

Instructions

To Make the Chocolate Loaf Cake:

Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, and let the excess hang over the sides to form a sling so you can easily lift the cake from the loaf pan. Spray the sides with cooking spray or grease with butter. Set aside.

In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large mixer bowl fit with the paddle attachment, beat unsalted butter, granulated sugar, and brown sugar until smooth. With a mixer on medium speed, add the eggs one at a time and vanilla extract, then beat until well incorporated. Add the dry ingredients, alternating with milk, and mix it well until there are no more lumps.

Pour batter into the prepared loaf pan, smooth the batter with an offset spatula, and tap sharply to reduce air bubbles.

Bake the cake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few little crumbs attached. Cool in the pan on a wire rack for 20 minutes, then carefully lift the cake from the pan and cool completely on the wire rack.

To Make the Chocolate Ganache:

Place chopped chocolate in a heatproof bowl, and set aside. In a small saucepan, bring heavy cream to a simmer until small bubbles appear around the edges. Do not boil the cream. Pour hot cream over the chocolate, cover with aluminum foil, and allow to stand for 1 minute, then whisk until smooth and shiny. Wait until the ganache is thickened slightly before you pour it over the cake.

If the chocolate has not melted completely, set the bowl over a saucepan filled with simmering water. Keep stirring until the chocolate and cream are fully combined, smooth, and silky.

To Make the Swiss Meringue:

Fill a medium saucepan with water about an inch, then simmer over medium-low heat.

Combine egg whites, caster sugar, and salt in the stand mixer bowl, then place the bowl over the simmering water.
Stir the egg mixture with a rubber spatula until warm and all the sugar has dissolved, this takes around 4 minutes. Make sure you don't cook the egg whites, just heat the egg whites until warm.

Remove from the heat, then place the bowl onto the stand mixer fit with the whisk attachment. Add the vinegar and beat the egg mixture on high speed until smooth, glossy, and stiff peaks.

Add the vanilla extract and continue to mix until incorporated. The mixture should still be very stiff, it won't budge if you flip it upside down.

To Assemble:

Place the chocolate loaf cake onto your serving plate. Pour the warm chocolate ganache over the cake, then sprinkle the cookie crumbs over the chocolate ganache. Let it cool completely. Add the meringue to the top of the cake, then smooth and shape by using an offset spatula. Finally, use a blow torch to toast the meringue until golden brown.

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