Ingredients

The following ingredients have 2 Servings
  • 2 1/4 cup graham cracker crumbs ((about 20 whole sheets graham crackers))
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cup buttermilk ((or homemade sour milk, see notes below))
  • 16 ounces marshmallow fluff ((1 large tub))
  • 1 cup unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups confectioners’ sugar
  • 1 Tablespoon milk (to 2 Tablespoons as needed) (as needed)
  • 10 ounces mini semi-sweet chocolate chips ((1 bag))
  • 10 ounces mini semi-sweet chocolate chips ((1 bag))
  • 3/4 cup heavy whipping cream

Instruction

  • Preheat oven to 350 degrees F. Lightly grease and flour a 13x9 inch baking pan (or lightly grease and line with parchment paper) unless using a nonstick pan.
  • Make the cake. Whisk together graham cracker crumbs, flour, baking powder, baking soda, and 1/4 teaspoon salt in a small bowl until well combined.
  • In a large mixing bowl, beat together 3/4 cup softened butter and granulated sugar with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Beat in 2 teaspoons vanilla. Alternate beating in 1 1/4 cup buttermilk and flour mixture until combined.
  • Pour cake batter into prepared pan and spread with spatula or spoon so cake batter is even in pan. Bake at 350 degrees F for about 25-35 minutes or until golden brown on top and toothpick comes out clean when inserted into middle of cake. Cool completely.
  • When cake is completely cooled, make the frosting. Beat together marshmallow fluff and 1 cup butter in large mixing bowl with electric mixer on medium speed until well combined. Beat in 1 teaspoon vanilla and 1/4 teaspoon salt. Beat in confectioners’ sugar until well combined. Beat in milk 1 tablespoon at a time if needed, until frosting just comes together but only if needed. Mix in 1 bag of mini chocolate chips.
  • Spread frosting over cooled cake in an even layer. Place cake in fridge until frosting is slightly firm, about 30-60 minutes.
  • Meanwhile, make chocolate ganache glaze. Place remaining one bag of chocolate chips in medium mixing bowl. Heat cream in microwave or in small pan over medium heat until it just starts to boil. Pour hot cream over chocolate chips. Let stand about 5 minutes, then stir until smooth. Cool until still spreadable but cool to touch, about 5-10 minutes. Pour over cake and spread with spoon or spatula to form even layer.
  • Let cake sit about 30 minutes or until ganache is firm but still soft to touch. Store cake covered at room temperature (or can store covered in fridge if you prefer).