Yesterday, I was thinking about cooler nights, bonfires, good music, and s’mores. Then I thought, why wait for a bonfire? Let’s have them now! S’mores Trifle is like one giant s’more but in a trifle dish that you can eat with a spoon or fork. It is layered with our Decadent Chocolate Cake, chocolate mousse, a fluffy, gooey marshmallow whipped cream, crushed graham crackers, and mini chocolate chips. We top it off with some additional graham crackers, Hershey bars, and roasted mini marshmallows. It is a favorite for both kids and adults!
While it appears complicated at first, this recipe is really simple. Promise! The chocolate cake can be prepared and baked in under an hour while the other steps take just a few minutes to complete. This is definitely a show-stopper dessert that friends and family will be asking you to make over and over again.
S’mores Trifle Process
Although we provide detailed instructions in the recipe, following is a general overview of how we make this along with a few tips. You will need a trifle dish or some other deep bowl in order to assemble the dessert.
Chocolate Cake
We use our Decadent Chocolate Cake recipe for the base of this trifle. Due to the mousse and whipped cream, this dish has to be refrigerated. This cake is perfect for this dessert because it is rich, light, and will remain soft even after being stored in the refrigerator.
I love making this cake because it comes together so easily and quickly. First, mix together the dry ingredients. Next, whisk together the liquids and combine the two. Slowly, pour the hot coffee into the batter. Finally, bake and cool completely.
Marshmallow Whipped Cream
The Marshmallow Whipped Cream is sweet, fluffy and made with only four ingredients: cream cheese, marshmallow creme, pure vanilla extract, and Cool Whip. Be sure to use block-style, room temperature cream cheese. Cream cheese that is too cold will not mix properly with the other ingredients. I prefer to use Marshmallow Fluff for the marshmallow creme. To save time, we use Cool Whip but feel free to make your own whipped cream if you prefer to do so.
Using a handheld or stand mixer, beat together cream cheese, marshmallow creme, and vanilla until smooth. Fold in Cool Whip and mix until fully incorporated.
Chocolate Mousse
This Chocolate Mousse is insanely delicious and so easy to make! With just three ingredients, it is ready in under five minutes. Simply beat the instant chocolate pudding mix and whole milk together until slightly thickened. (If you do not have whole milk, heavy cream may be used.) Then, fold in Cool Whip and mix until fully incorporated.
Assembly
Coarsely crush graham crackers using a plastic food storage bag and rolling pin (or your hands). You do not want the pieces to be too small. In a trifle bowl, place a layer of chocolate cake pieces. Then, cover with half of the chocolate mousse and some crushed graham crackers. Add half of the marshmallow whipped cream and sprinkle a few mini chocolate chips on top. Repeat layers until trifle bowl is full, ending with the marshmallow whipped cream. Garnish with roasted mini marshmallows (see details further in post on how to roast these), mini Hershey bars, and crushed graham crackers. I also grated half a Hershey bar and lightly dusted the top.
How Do You Roast Marshmallows Inside?
Marshmallows can easily be roasted inside using the broil setting in your oven or toaster oven. To do this, place a few whole graham crackers on a cookie sheet lined with aluminum foil. Add the mini marshmallows on top of the crackers and broil for a few seconds in the oven. They will brown quickly so do not walk away! The graham crackers keep the marshmallows from sticking to the pan. Let the marshmallows cool before garnishing the trifle.
How Should I Store this S’Mores Trifle?
Because this dessert has mousse and whipped cream, store covered in the refrigerator for up to 4 days. To keep cake that has been cut fresh, stick a piece of wax paper (or plastic wrap) on the exposed section prior to covering and storing.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Over-mixing – Take care to not over-mix the cake batter once the eggs and dry ingredients have been added. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cake may be dense and chewy.
- Keeping cake fresh – To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing.
- Roasting marshmallows – Place marshmallows on graham crackers to broil in oven for just a few seconds. Don’t walk away – this happens fast!
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Trifle Dish – to hold trifle
If you liked this recipe, try our
- Pumpkin Cheesecake with Salted Caramel
- Autumn Spice Cake with Pineapple Flowers
- Pumpkin Cheesecake Swirl Bundt Cake
- Decadent Chocolate Cake
S'mores Trifle
S'mores Trifle is like one giant s'more but in a trifle dish that you can eat with a spoon or fork. It is layered with our Decadent Chocolate Cake, chocolate mousse, a fluffy, gooey marshmallow whipped cream, crushed graham crackers, and mini chocolate chips. We top it off with some additional graham crackers, Hershey bars, and roasted mini marshmallows. It is a favorite for both kids and adults!
Ingredients
- CHOCOLATE CAKE:
- 2 cups (397 g) granulated sugar
- 1 ¾ cups (210 g) all-purpose flour
- ¾ cup (63 g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 eggs, room temp
- 1 cup whole milk, room temp
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup strong, hot brewed coffee
- MARSHMALLOW WHIPPED CREAM:
- 1 (8 oz) pkg cream cheese, room temp
- 2 cups marshmallow crème
- ½ tsp pure vanilla extract
- 1 (8 oz) container Cool Whip
- CHOCOLATE MOUSSE:
- 1 (3.9 oz) pkg instant chocolate pudding mix
- 1 cup whole milk
- 1 (8 oz) container Cool Whip
- TOPPINGS:
- 16 graham crackers (2 sleeves), coarsely crushed
- Mini chocolate chips
- 1 cup mini marshmallows, roasted
- Hershey mini bars, for garnish
Directions
- Step 1 PREP: Preheat the oven to 350 degrees F. Grease a 13×9 pan with nonstick baking spray (the kind with flour).
- Step 2 CHOCOLATE CAKE: In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, milk, oil, and vanilla. Add liquid mixture to solids and beat on medium speed for one minute. Gently, stir in hot coffee (batter will be thin). Pour batter into prepared pan and bake for 35-40 minutes. Remove from oven and let cool for 5-10 minutes. Then, cut into chunks and let cool completely.
- Step 3 MARSHMALLOW WHIPPED CREAM: Using a handheld or stand mixer, beat together cream cheese, marshmallow crème, and vanilla until smooth. Fold in Cool Whip and set aside.
- Step 4 CHOCOLATE MOUSSE: Using a handheld or stand mixer, beat together chocolate pudding mix and whole milk until slightly thickened. Fold in Cool Whip.
- Step 5 ROASTED MINI MARSHMALLOWS: Place a few whole graham crackers on a cookie sheet lined with aluminum foil. Add the mini marshmallows on top of the crackers and broil for a few seconds in the oven. They will brown quickly so do not walk away! (The graham crackers keep the marshmallows from sticking to the pan.) Let marshmallows cool before garnishing trifle.
- Step 6 ASSEMBLY: Coarsely crush graham crackers using a plastic food storage bag and rolling pin (or your hands). You do not want the pieces to be too small. In a trifle bowl, place a layer of chocolate cake pieces. Then, cover with half of the chocolate mousse and some crushed graham crackers. Add half of the marshmallow whipped cream and sprinkle a few mini chocolate chips on top. Repeat layers until trifle bowl is full, ending with the marshmallow whipped cream. Garnish with roasted mini marshmallows, mini Hershey bars, and crushed graham crackers. I also grated half a Hershey bar and lightly dusted the top.
- Step 7 STORAGE: Cover trifle tightly and store in the refrigerator for up to 4 days.
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