Flashback Friday to this epic S’mores Baked Alaska that I stumbled upon while scrolling through my phone! It’s been two years since I whipped up this beauty for either Thanksgiving or Christmas (who can remember that far back?!). It might not be the prettiest, but trust me, those layers were insanely delicious! We’re talking a fudgy devil’s food cake base, topped with homemade graham cracker ice cream, crunchy graham cracker pieces, rich chocolate ganache, and toasted marshmallow fluff. Then, another layer of homemade chocolate ice cream, more cake, and a final blanket of marshmallow fluff, perfectly torched! I’m not usually a baker, but I love challenging myself with creative desserts (gotta be a well-rounded chef, right?) especially for the holidays. This one was such a hit, I had to make it two more times! Everything from scratch (except the graham crackers)

Decadent layers of chocolate cake, its moist crumb a foundation for frozen delights, encase a symphony of s’mores flavors. No-churn graham cracker ice cream, a creamy dream speckled with crunchy crumbs, offers a nostalgic taste of childhood. No-churn chocolate ice cream, rich and velvety, provides a decadent counterpoint. A layer of whole and broken graham crackers adds a satisfying crunch, while a smooth, glossy Hershey’s chocolate ganache adds a touch of pure chocolate indulgence. A layer of toasted homemade marshmallow fluff, its golden surface yielding to a soft, gooey interior, captures the essence of a campfire treat. More graham crackers add another crispy layer. The toasted marshmallow fluff topping, its golden surface yielding to a soft, gooey interior, creates a warm, smoky sweetness, a testament to its handcrafted charm. Each spoonful is a journey through textures and tastes, a harmonious blend of chocolate, graham cracker, and marshmallow, a nostalgic dessert elevated to new heights of indulgence.

Print

The ‘S’more’ You Know It’s Good Baked Alaska

S'mores Baked Alaska: A decadent S'mores Baked Alaska featuring layers of chocolate cake, no-churn graham cracker and chocolate ice creams, graham crackers, Hershey's chocolate ganache, a toasted marshmallow layer, and a toasted marshmallow fluff topping. A nostalgic and impressive dessert.

Course Dessert

Cuisine American Classic

Keyword Cake, Ice cream, Marshmellow, Smores

Prep Time 1 hour hour

Cook Time 15 minutes minutes

Servings 8

Author Chef Cameron

Ingredients

Devil’s Food Chocolate Cake (2 layers):

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup hot coffee

Graham Cracker Ice Cream (No-Churn):

• 2 cups heavy cream
• 1 14 oz can sweetened condensed milk
• 1 cup crushed graham crackers about 8-10 crackers
• 1 tsp vanilla extract

Chocolate Ice Cream (No-Churn):

• 2 cups heavy cream
• 1 14 oz can sweetened condensed milk
• 1/2 cup unsweetened cocoa powder
• 1 tsp vanilla extract

Hershey’s Chocolate Ganache:

• 8 oz Hershey’s milk chocolate bars chopped
• 1 cup heavy cream

Homemade Marshmallow Fluff:

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 3 large egg whites
• 1 tsp vanilla extract
• Pinch of salt

Other Ingredients:

• Graham crackers whole and broken
• Chocolate cake scraps for layering

Instructions

Devil’s Food Cake:

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until just combined.
• Slowly pour in hot coffee while mixing until the batter is smooth.
• Pour batter evenly into the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Let cool completely. Trim the cakes to fit your desired serving dish or mold.

Graham Cracker Ice Cream (No-Churn):

• In a large bowl, whip heavy cream until stiff peaks form.
• In a separate bowl, whisk together sweetened condensed milk, crushed graham crackers, and vanilla extract.
• Gently fold the graham cracker mixture into the whipped cream until well combined.
• Transfer to a freezer-safe container and freeze for at least 6 hours, or preferably overnight.

Chocolate Ice Cream (No-Churn):

• In a large bowl, whip heavy cream until stiff peaks form.
• In a separate bowl, whisk together sweetened condensed milk, cocoa powder, and vanilla extract.
• Gently fold the chocolate mixture into the whipped cream until well combined.
• Transfer to a freezer-safe container and freeze for at least 6 hours, or preferably overnight.

Hershey’s Chocolate Ganache:

• In a heatproof bowl, place chopped Hershey’s chocolate.
• In a small saucepan, heat heavy cream over medium heat until just simmering.
• Pour the hot cream over the chocolate and let sit for 1 minute.
• Whisk until smooth and glossy. Let cool slightly.

Homemade Marshmallow Fluff:

• In a small saucepan, combine sugar, corn syrup, and water. Bring to a boil over medium-high heat, without stirring, until the mixture reaches 240°F (115°C) on a candy thermometer (soft-ball stage).
• While the sugar mixture is heating, in a large bowl, beat egg whites with salt until soft peaks form.
• Once the sugar mixture reaches 240°F, slowly and carefully pour it in a thin stream into the egg whites, while continuing to beat on high speed.
• Continue beating until the mixture is glossy, thick, and cool (about 5-7 minutes).
• Stir in vanilla extract.

Assemble:

• Line a large bowl or springform pan with plastic wrap, leaving enough overhang to cover the top.
• Place one layer of chocolate cake at the bottom of the prepared dish.
• Spread a layer of chocolate ice cream over the cake.
• Add a layer of chocolate cake scraps, if needed, to create a flat layer, then add a layer of whole and broken graham crackers.
• Spread a layer of Hershey’s chocolate ganache over the graham crackers.
• Spread a layer of homemade marshmallow fluff over the ganache.
• Using a kitchen torch, carefully toast the marshmallow fluff until golden brown.
• Add a layer of graham crackers over the toasted marshmallow fluff.
• Spread a layer of graham cracker ice cream over the graham crackers.
• Top with the second layer of chocolate cake.
• Freeze for at least 4 hours, or preferably overnight, to set completely.
• Remove the Baked Alaska from the freezer and invert it onto a serving platter.
• Remove the plastic wrap.
• Spread homemade marshmallow fluff evenly over the entire surface of the Baked Alaska.
• Using a kitchen torch, carefully toast the marshmallow fluff until golden brown.
• Serve immediately.