Chocolate Graham Cracker Cake – Layers of moist graham cracker cake with a hint of cinnamon and nutmeg, generously filled and frosted with a rich chocolate buttercream.
This Chocolate Graham Cracker Cake was made to bring back the cozy taste of graham crackers we all love from camping trips. It combines the comforting flavors of graham crackers with a rich chocolate frosting for a special treat that’s both rustic and fancy. It’s like enjoying a campfire classic in a delightful cake form. Minus the mess of roasting a marshmallow and putting out a fire.
For more recipes like this one, I have listed them below!
- Tasty Graham Cracker S’mores Cake
- Graham Cracker Cake with Cake Batter Buttercream
- Summer’s Best Blueberry Cheesecake Cake
Why make this Chocolate Graham Cracker Cake?
- Simple Pleasure: Effortlessly crafted yet incredibly flavorful, this cake offers a straightforward baking experience with a mouthwatering payoff.
- Seasonal Delight: Ideal for savoring the last days of summer or adding a touch of festivity to any occasion, the cake embodies a sense of joy and celebration.
- Layered Cake: The allure of multiple layers, featuring graham cracker goodness and sumptuous chocolate buttercream, promises a visually stunning and delectable dessert experience.
- Adjustable To Make: this cake is baked into a 3 layer 8 inch cake, but can be cut in half for 2 layer 6 inch, or baked regularly in a 9×13!
Grocery Store Check List
- Graham Crackers: They provide the distinct graham cracker flavor and texture, serving as the base for the crust and incorporated into the cake layers for a nostalgic and comforting taste.
- Unsalted Butter: It adds moisture, richness, and flavor to both the graham cracker crust and the cake layers. It also contributes to the creamy texture of the chocolate buttercream.
- Granulated Sugar: Used in the graham cracker crust, cake layers, sugar sweetens the dessert, enhances browning, and plays a role in texture and structure.
- All-Purpose Flour: For the cake layers, flour is the main dry ingredient that provides structure and stability to the cake when combined with the other wet ingredients.
- Baking Powder: This leavening agent helps the cake layers rise and become light and airy by releasing carbon dioxide gas when heated.
- Buttermilk: Buttermilk adds moisture, tenderness, and tanginess to the cake layers, resulting in a softer and more flavorful texture.
- Dark Chocolate Chips/Wafers: Used for the chocolate buttercream, they provide a deep chocolate flavor and contribute to the creamy and smooth consistency of the frosting when melted and combined with other ingredients.
Helpful tips when it comes to baking the cake batter
- Ensure the graham cracker crumbs are finely ground to achieve a cohesive crust that holds together well.
- When pressing the crust into the pans, use the back of a spoon or a flat-bottomed glass to create an even and compact layer, helping to prevent crumbling after baking.
- Par-baking the crust for a short time (10 minutes) helps set it, preventing it from becoming overly soggy when the cake batter is added later.
- When measuring flour, avoid packing it into the measuring cup. Instead, lightly spoon the flour into the cup and level it off for accurate measurements.
- Room temperature ingredients (such as butter, eggs, and buttermilk) ensure proper emulsification and even mixing, resulting in a smoother batter.
- Gradually add dry ingredients in thirds and alternate with the buttermilk, beginning and ending with the dry ingredients. This stepwise addition helps prevent overmixing and ensures a well-incorporated batter.
- To achieve an even rise and consistent texture, do not overmix the batter after the flour is added. Mix just until the ingredients are combined.
- Use an offset spatula to evenly distribute the batter in the cake pans, ensuring uniform layers for even baking.
Tips for making the buttercream
- Good Chocolate: Use tasty dark chocolate.
- Melt with Care: Heat chocolate gently, stirring often.
- Creamy Mix: Make sure cream is almost boiling before adding to chocolate.
- Fluffy Butter: Beat butter well until it’s fluffy.
- Easy Sugar Mix: Slowly mix powdered sugar to avoid lumps.
- Time to Mix: Beat for about 3 mins after adding sugar.
- Add a Pinch of Salt: A little salt enhances chocolate taste.
- Blend Well: Scrape bowl, mix again for a minute.
- Stir by Hand: After using the mixer, smooth it out by hand.
Tips for assembly – Chocolate Graham Cracker Cake
- Chilled Cake: Before decorating, ensure your cake is completely chilled, AND NOT FROZEN!! This makes it easier to work with and helps the frosting set.
- Crumb Coat: Apply a thin layer of frosting (crumb coat) to seal in crumbs and create a smooth base layer. Chill the cake for about 15 minutes to set the crumb coat.
- Even Layers: When stacking cake layers, make sure they are level and even. Trim if necessary for a neat and stable base.
- Offset spatula: For smooth and precise frosting. This also helps apply the frosting on top of the cake
- Room Temperature: Allow the cake to come to room temperature before serving. This allows the flavors to fully develop and the cake to be at its best texture.
- Patience and Practice: Decorating takes practice. Don’t be discouraged if your first attempt isn’t perfect. Enjoy the process and learn as you go.
FAQ – Chocolate Graham Cracker Cake
My cake layers are uneven, what should I do?
If your cake layers are uneven, you can carefully trim the tops using a serrated knife to create an even surface before frosting.
Can I make the cake layers in advance?
Yes, you can bake the cake layers ahead of time and store them well-wrapped in the freezer. Thaw them before assembling and decorating.
Can I use store-bought graham cracker crumbs for the crust?
Yes, you can use store-bought graham cracker crumbs instead of crushing whole crackers. Measure out the required amount of crumbs for the crust.
Storing and freezing
To store this Chocolate Graham Cracker Cake place it in an airtight cake carrier or cover it tightly with plastic wrap. Keep the cake at room temperature if you plan to serve it within 1-2 days. If you need to store it for a longer period, refrigerate the cake, but be sure to let it come to room temperature before serving to ensure the best taste and texture.
Freezing
To freeze the fully frosted cake, refrigerate it briefly to firm the frosting, then tightly wrap it in plastic wrap and place in an airtight container or freezer bag. Label with the date and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving, allowing it to come to room temperature for the best taste and texture. To freeze individual cake slices, freeze each slice on a baking sheet, then wrap and store in a labeled freezer bag for up to 2-3 months. Thaw in the refrigerator or at room temperature before enjoying.
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