S’mores Mousse Cake

Originally, I developed this recipe as an answer to the question “What are some Thanksgiving Desserts that are not pie?”. A lot of people on my social media channels were looking to a break from that traditional Thanksgiving dessert and while I did develop some fall-themed cheesecakes, I thought that this semi no-bake decadent s’mores mousse cake was a welcome change. It is light and fluffy so it is a perfect post-Thanksgiving meal dessert.

All of the incredible campfire flavors of a s’more meet silky chocolate mousse in this decadent cake. This cake is the perfect way to bring your favorite summer treat to the table year-round. The cake consists of 4 layers, a buttery and crunchy graham cracker crust, a moist chocolate cake, a silky smooth semisweet chocolate mousse and a toasted marshmallow meringue topping. The only element that requires baking is the bottom layer (chocolate cake with graham cracker crust). The other two layers are no-bake! This is truly a showstopping dessert that captures all the nostalgic magic of classic s’mores in an elevated form.

Is this s’mores mousse cake a no-bake dessert?

Partially! The only layer of this dessert that requires an oven is the bottom layer. The best part is that you can prep that layer months in advance and store it in the freezer if you wish. The top two layers of the s’mores mousse cake are completely no-bake!

Storage and Make-Ahead Instructions

This dessert is perfect for planning ahead:

• Cake (without marhsmallow meringue topping) keeps for up to 3 days refrigerated
• Add marshmallow topping just before serving
• Bottom cake layer can be frozen (without topping) for up to 3 months, just thaw in refrigerator overnight

What is the Essential Equipment for S’mores Mousse cake?

• A double Microwave-safe bowl or double boiler
• Acetate Strips
• 6-inch cake pan
• Kitchen torch (recommended)
• Stand mixer or Electric hand mixer
• Rubber nonstick spatula

S’mores Chocolate Mousse Cake

PRep TimePrep Time 30 minutes mins

Cook TimeCook Time 25 minutes mins

Servings 10 servings

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Ingredients

Chocolate Cake with Graham Cracker crust

• ¾ cup graham cracker crumbs 75 grams
• 3 Tablespoons unsalted butter, melted 43 grams
• pinch kosher salt
• 1/2 cup all-purpose flour (spooned & leveled) 63 grams
• 1/4 cup unsweetened natural cocoa powder 21 grams
• 1/4 teaspoon baking soda
• 1/2 teaspoon espresso powder optional
• 1/4 teaspoon salt
• 1/4 cup vegetable oil 60 ml
• 1/2 cup granulated sugar 100 grams
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1/4 cup buttermilk, at room temperature 60ml

Mousse Layer

• 1 teaspoon gelatin
• 4 ounces semisweet chocolate
• 4 tbsp unsalted butter 1/2 stick
• 4 large eggs separated
• 1/4 tsp kosher salt
• ½ cup heavy cream whipped to soft peaks

Meringue Layer

• 4 egg whites
• 1 cup granulated sugar 200 grams

Instructions

Make the Chocolate Cake with Graham Cracker Crust

• Preheat oven to 350F. Line a 6 inch cake pan with parchment paper and grease the sides of the pan
• In a medium bowl, add the graham cracker crumbs, melted butter and salt. Mix with a spoon until it looks like wet sand. Pour this sandy mixture into the 6-inch pan and press down firmly with your hand OR the back of a measuring cup. Bake the graham crust for just 10 minutes and remove from oven
• In a large bowl, add the flour, cocoa powder, baking soda, espresso powder, and salt. Whisk to combine.
• In a separate medium bowl, whisk the oil, sugar, egg, vanilla extract, and buttermilk together. Pour the wet ingredients into the flour mixture and whisk until smooth and thoroughly combined.
• Pour the cake batter into the prepared 6-inch cake pan with the baked and cooled graham crust
• Bake for 25–30 minutes or until the cake is baked through- cake should be puffed and completely set. To test for doneness, insert a toothpick or a knife into the center of the cake. If it comes out clean, it’s done
• Make sure to allow the cake to cool completely before pouring the mousse on top
• Once cooled, place a 6-inch cake ring outside the cake. Line the outside of the cake with a strip of acetate, tucking it inside of the cake ring. Tape the top of the acetate to ensure there are no gaps at the seam

Make the chocolate Mousse

• In a small bowl, sprinkle gelatin over 1 tablespoon cold water. Let sit for at least 4 minutes until set. This is “blooming” the gelatin.
• Set up a double boiler- Place a medium saucepan filled with water over medium heat until water comes to a simmer. Place a heat proof bowl on top of the medium saucepan with simmering water- NOT IN THE BOWL. It should rest on top. Melt semisweet chocolate and butter, stirring occasionally, until smooth. Add gelatin mixture, stirring until dissolved.
• Remove from chocolate mixture from the heat and add in the egg yolks. Whisk whisk until well combined. Let this mixture cool until it is room temperature
• In a large bowl, add egg whites and salt. Whisk (you can also use a hand-mixer) until stiff peaks form
• Using a nonstick spatula, fold the egg white mixture to the chocolate mixture in 3 parts, being as gentle as possible. Next, gently fold in whipped cream
• Pour over the cooled cake layer (this should be lined with the acetate at this point) and let set in the fridge

Make the Meringue

• Using stand-mixer with the whisk attachment beat the egg whites and sugar on medium-high until stiff peaks form. It should look smooth and glossy
• Spoon the meringue on top of the set mousse inside the acetate strip
• Let a set in the refrigerator at least 4 hours
• Remove from the refrigerator and remove acetate strip
• Torch the outside of the meringue, making sure not to touch the mousse because it will melt
• Cut into slice and serve!