This s’mores loaf cake is made with a rich, chocolatey loaf cake, then topped with silky chocolate ganache, crunchy cookie crumbs, and toasted Swiss meringue. One bite and you’ll be hooked! It’s seriously SO good!
If you love summertime s’mores, you’re going to love this S’mores Loaf Cake! It’s such a fun and delicious twist on the classic campfire treat, and honestly, it might just be one of my favorite ways to enjoy s’mores. Instead of gathering around a campfire, you can make this chocolate s’mores cake right in your own kitchen and enjoy all those cozy s’mores flavors in every slice.
This cake has everything you love about classic s’mores, but in the form of a soft and delicious loaf cake. You get a rich chocolate loaf cake, silky chocolate ganache, crunchy cookie crumbs, and fluffy Swiss meringue, toasted until golden and beautifully caramelized on the outside. So, If you’re a fan of s’mores desserts, this is definitely a recipe you’ll want to add to your baking list!
WHY YOU’LL LOVE THIS S’MORES LOAF CAKE
- It tastes just like your favorite s’mores! This loaf cake has all the classic flavors of a summertime s’more. Rich chocolate, crunchy cookie crumbs, and sweet, toasted marshmallowy meringue, all in one delicious dessert.
- It’s rich and chocolatey. The soft chocolate loaf cake is topped with silky chocolate ganache, giving you plenty of chocolate goodness in every bite.
- The toasted Swiss meringue is everything. Fluffy, light, and perfectly sweet, the meringue adds a marshmallow-like texture that pairs beautifully with the rich chocolate cake. Toasting the outside until golden and caramelized makes it even more irresistible!
- You get the perfect mix of textures. The soft and tender chocolate cake, smooth ganache, crunchy cookie crumbs, and fluffy meringue all come together to make every bite extra delicious.
- It’s a fun twist on classic s’mores. Instead of making s’mores around a campfire, you get all those nostalgic summertime flavors in a beautiful loaf cake that’s perfect for sharing.
- It’s such a showstopper! That gorgeous toasted meringue on top makes this cake look extra special, but it’s still cozy and approachable enough for a weekend baking project. Trust me, once you take your first bite, you’ll be hooked!
INGREDIENTS NEEDED & NOTES
Cocoa Powder – This recipe uses Dutch process cocoa powder for a rich, deep chocolate flavor, but natural cocoa powder works too.
Chocolate – You’ll need semi sweet chocolate to make the chocolate ganache. You can also use 50% dark chocolate if you prefer a slightly deeper, less sweet chocolate flavor.
Flour – Regular all-purpose flour is all you need to make this chocolate loaf cake. Nothing fancy here!
Leavening Agents – This recipe uses both baking soda and baking powder to help the chocolate loaf cake rise and give it a soft, tender texture.
Salt – A little salt helps balance the sweetness and brings out the rich chocolate flavor.
Vanilla – You can use either pure vanilla extract or vanilla bean paste. Both work beautifully!
Instant Coffee – A little instant coffee or espresso powder makes the chocolate flavor taste even richer and more intense. Don’t worry, you won’t taste the coffee!
Oil – I use canola oil to help keep the loaf cake soft and moist. Any neutral-flavored oil, such as vegetable or sunflower oil, will work perfectly too.
Eggs – For the best results, bring your eggs to room temperature before baking. Room-temperature eggs mix more easily with the other ingredients and help create a smooth, well emulsified batter.
Milk – Whole milk is my go-to for this recipe because it adds richness and moisture to the chocolate loaf cake.
Heavy Cream – You’ll need heavy cream (also known as double cream) to make the silky chocolate ganache.
Sugar – This recipe uses two types of sugar: granulated sugar for sweetness and brown sugar for extra moisture and a deeper, more caramel-like flavor.
Vinegar – A small amount of vinegar helps stabilize the egg whites, creating a more stable meringue that holds its shape beautifully. It also helps prevent the whipped egg whites from collapsing as easily.
TOOLS & EQUIPMENT YOU’LL NEED
Electric mixer
Mixing bowls
Medium saucepan
a Whisk
rubber spatula
9 x 5-inch loaf pan
Kitchen blow torch
Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS S’MORES LOAF CAKE
(Be sure to check the printable recipe card below)
Chocolate Loaf Cake:
185g (1+1/2 cups, spoon and level method) all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
120g (1/2 cup) boiling hot water
63g (3/4 cup) dutch process cocoa powder
1 teaspoon finely ground instant coffee
2 large eggs, room temperature
180g (3/4 cup) whole milk
60g (1/4 cup) canola oil
145g (2/3 cup) dark brown sugar
100g (1 cup) granulated sugar
1 teaspoon vanilla extract
Chocolate Ganache:
80g (1/3 cup) heavy cream
85g (3 oz) semi-sweet chocolate
digestive biscuit crumbs or graham cracker crumbs
Swiss Meringue:
3 large egg whites
175g (3/4 cup + 2 tablespoons) caster sugar
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
a pinch of salt
STEP 1 – Make the Chocolate Loaf Cake
Preheat the oven to 350°F. Grease and line a 9 x 5-inch loaf pan with baking spray and parchment paper, leaving some parchment hanging over the sides to create a sling. This will make it much easier to lift the cake out of the pan later.
In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set aside.
In a measuring jug or glass, combine the boiling water, cocoa powder, and instant coffee. Whisk until smooth and well combined, forming a thick chocolate paste. Set aside to cool slightly.
In a separate large bowl, whisk together the eggs, milk, canola oil, dark brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
Gradually add the flour mixture, mixing until just combined and no streaks of flour remain. Add the chocolate paste and mix until everything is evenly incorporated and you have a smooth batter. Be careful not to overmix the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 50 minutes, or until a skewer inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
Remove the loaf cake from the oven and let it cool in the pan for about 15 minutes. Use the parchment paper sling to carefully lift the cake out of the pan, then transfer it to a wire rack to cool completely before adding the ganache, digestive biscuit crumbs, and toasted Swiss meringue.
STEP 2 – Make the Chocolate Ganache
Place the chopped chocolate in a heatproof bowl and set aside. In a small saucepan, heat the heavy cream over medium low heat until it just begins to simmer and you see small bubbles forming around the edges. Be careful not to let the cream come to a boil.
Pour the hot cream over the chopped chocolate, cover the bowl with aluminum foil, and let it sit for about 1 minute. Remove the foil, then whisk gently until the chocolate is completely melted and the ganache is smooth, glossy, and silky. Let the ganache cool for a few minutes, stirring occasionally, until it has thickened slightly but is still pourable.
If the chocolate hasn’t fully melted, place the heatproof bowl over a saucepan filled with a small amount of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir gently until the chocolate and cream are completely combined and the ganache is smooth and silky.
Pour the chocolate ganache over the cooled loaf cake, letting it naturally drip down the sides. While the ganache is still soft, sprinkle the digestive biscuit crumbs evenly over the top.
STEP 3 – Make the Swiss Meringue
Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer over medium low heat.
In the bowl of a stand mixer, combine the egg whites and caster sugar. Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the simmering water.
Whisk the egg white mixture constantly until it feels warm to the touch and the sugar has completely dissolved, usually about 3 minutes. Be careful not to cook the egg whites! You’re simply gently heating the mixture until the sugar has dissolved. You can check by rubbing a little of the mixture between your fingertips. It should feel completely smooth with no grains of sugar.
Remove the bowl from the heat and add the lemon juice. Place the bowl on the stand mixer fitted with the whisk attachment and whip the mixture on high speed until the meringue is thick, smooth, and glossy and holds stiff peaks.
Add the vanilla extract and salt, then continue mixing briefly until just combined. The finished Swiss meringue should be thick, stable, and able to hold its shape. When you tilt the bowl, the meringue should stay firmly in place without sliding or moving.
Dollop the meringue generously over the top of the cake, then use a kitchen blowtorch to lightly toast the meringue until golden brown and beautifully caramelized.
TIPS FOR MAKING THE BEST S’MORES LOAF CAKE
- Measure your flour correctly. For the best results, use the spoon-and-level method when measuring flour. One cup of all-purpose flour is 125g. Fluff the flour with a spoon, gently spoon it into your measuring cup, then level off the top with the back of a knife. Avoid scooping the flour directly from the bag, as this can pack too much flour into the cup and result in a dry, dense loaf cake.
- Use room temperature ingredients. Bring your eggs and milk to room temperature before you start baking. Room-temperature ingredients blend together more easily and help create a smoother, more evenly mixed batter.
- Don’t overmix the batter. Once you add the flour, mix just until you no longer see streaks of flour. Overmixing can develop too much gluten, which may leave your chocolate loaf cake dense and chewy instead of soft and tender.
- Don’t skip the instant coffee. You won’t taste the coffee in the finished cake. It simply enhances the chocolate flavor and makes the chocolate taste deeper and richer. It’s a small addition that makes a big difference!
- Let the loaf cake cool completely. Make sure the chocolate loaf cake is completely cool before adding the ganache. If the cake is still warm, the ganache can become too runny and slide right off the top.
- Let the ganache thicken slightly. After making the ganache, allow it to cool for a few minutes until it reaches a slightly thicker, spreadable consistency. You want it soft enough to pour over the cake but thick enough to stay beautifully on top.
- Make sure your meringue bowl is completely clean. When making Swiss meringue, even a small amount of grease or egg yolk can prevent the egg whites from whipping properly. Make sure your bowl and whisk are clean and completely dry before you begin.
- Check that the sugar has dissolved. Before whipping the Swiss meringue, rub a little of the warmed egg white mixture between your fingertips. It should feel completely smooth with no grains of sugar. If it still feels gritty, continue warming and whisking until the sugar has fully dissolved.
- Toast the meringue just before serving. Use a kitchen blowtorch to lightly toast the Swiss meringue until golden brown and beautifully caramelized. Move the torch constantly and avoid holding it in one spot for too long. This gives you that gorgeous toasted marshmallow flavor without burning the meringue.
HERE’S HOW TO STORE THIS S’MORES LOAF CAKE
Because this S’mores Loaf Cake is topped with chocolate ganache, digestive biscuit crumbs, and Swiss meringue, it’s best enjoyed fresh on the day it’s assembled. The cake itself can be made ahead, but I recommend adding the toppings closer to serving time for the best texture.
Store in the refrigerator – If you need to store the cake for longer, place it in an airtight container and refrigerate for up to 3 days. Keep in mind that the digestive biscuit crumbs may soften slightly and the meringue may lose some of its fluffy texture. Let the cake sit at room temperature for about 20–30 minutes before serving for the best flavor and texture.
Make ahead – The chocolate loaf cake can be baked up to 2 days in advance. Once completely cooled, wrap it tightly in plastic wrap and store it at room temperature.
S'mores Loaf Cake
This s’mores loaf cake is made with a rich, chocolatey loaf cake, then topped with silky chocolate ganache, crunchy cookie crumbs, and toasted Swiss meringue. One bite and you’ll be hooked—it’s seriously SO good!
Ingredients
Chocolate Loaf Cake
- 185g (1+1/2 cups, spoon and level method) all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 120g (1/2 cup) boiling hot water
- 63g (3/4 cup) dutch process cocoa powder
- 1 teaspoon finely ground instant coffee
- 2 large eggs, room temperature
- 180g (3/4 cup) whole milk
- 60g (1/4 cup) canola oil
- 145g (2/3 cup) dark brown sugar
- 100g (1 cup) granulated sugar
- 1 teaspoon vanilla extract
Chocolate Ganache
- 80g (1/3 cup) heavy cream
- 85g (3 oz) semi-sweet chocolate
- digestive biscuit crumbs or graham cracker crumbs
Swiss Meringue
- 3 large egg whites
- 175g (3/4 cup + 2 tablespoons) caster sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- a pinch of salt
Instructions
STEP 1 - Make the Chocolate Loaf Cake
- Preheat the oven to 350°F. Grease and line a 9 x 5-inch loaf pan with baking spray and parchment paper, leaving some parchment hanging over the sides to create a sling. This will make it much easier to lift the cake out of the pan later.
- In a medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set aside.
- In a measuring jug or glass, combine the boiling water, cocoa powder, and instant coffee. Whisk until smooth and well combined, forming a thick chocolate paste. Set aside to cool slightly.
- In a separate large bowl, whisk together the eggs, milk, canola oil, dark brown sugar, granulated sugar, and vanilla extract until smooth and well combined.
- Gradually add the flour mixture, mixing until just combined and no streaks of flour remain. Add the chocolate paste and mix until everything is evenly incorporated and you have a smooth batter. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 50 minutes, or until a skewer inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
- Remove the loaf cake from the oven and let it cool in the pan for about 15 minutes. Use the parchment paper sling to carefully lift the cake out of the pan, then transfer it to a wire rack to cool completely before adding the ganache, digestive biscuit crumbs, and toasted Swiss meringue.
STEP 2 - Make the Chocolate Ganache
- Place the chopped chocolate in a heatproof bowl and set aside. In a small saucepan, heat the heavy cream over medium low heat until it just begins to simmer and you see small bubbles forming around the edges. Be careful not to let the cream come to a boil.
- Pour the hot cream over the chopped chocolate, cover the bowl with aluminum foil, and let it sit for about 1 minute. Remove the foil, then whisk gently until the chocolate is completely melted and the ganache is smooth, glossy, and silky.
- Let the ganache cool for a few minutes, stirring occasionally, until it has thickened slightly but is still pourable.
- If the chocolate hasn’t fully melted, place the heatproof bowl over a saucepan filled with a small amount of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir gently until the chocolate and cream are completely combined and the ganache is smooth and silky.
- Pour the chocolate ganache over the cooled loaf cake, letting it naturally drip down the sides. While the ganache is still soft, sprinkle the digestive biscuit crumbs evenly over the top.
STEP 3 - Make the Swiss Meringue
- Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer over medium low heat.
- In the bowl of a stand mixer, combine the egg whites and caster sugar. Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the simmering water.
- Whisk the egg white mixture constantly until it feels warm to the touch and the sugar has completely dissolved, usually about 3 minutes. Be careful not to cook the egg whites! You’re simply gently heating the mixture until the sugar has dissolved. You can check by rubbing a little of the mixture between your fingertips. It should feel completely smooth with no grains of sugar.
- Remove the bowl from the heat and add the lemon juice. Place the bowl on the stand mixer fitted with the whisk attachment and whip the mixture on high speed until the meringue is thick, smooth, and glossy and holds stiff peaks.
- Add the vanilla extract and salt, then continue mixing briefly until just combined. The finished Swiss meringue should be thick, stable, and able to hold its shape. When you tilt the bowl, the meringue should stay firmly in place without sliding or moving.
- Dollop the meringue generously over the top of the cake, then use a kitchen blowtorch to lightly toast the meringue until golden brown and beautifully caramelized.