The Best Kind of Messy
This cake is a beautiful mess. It is gooey, poked full of holes, and dripping with chocolate. I first made it for my grandson’s birthday. He took one bite and got chocolate on his nose. I still laugh at that.
Food does not have to be perfect. The best treats are the ones you eat with your fingers. This one is definitely a fork-and-fingers kind of dessert. What is your favorite messy food to eat?
A Cake with a Secret
The graham cracker crumbs are the secret. They make the cake taste like a cozy campfire. It smells amazing while it bakes.
Using what you already have is smart. Graham crackers are a simple ingredient. But they can make something new and special. This matters because cooking teaches us to be creative. We can make wonderful things from simple starts.
Poking Holes is the Fun Part
After the cake bakes, you get to poke it. Use the handle of a wooden spoon. Make lots of little holes all over the top. Do not be shy.
Then you pour warm chocolate right into those holes. The cake soaks it all up. This makes every single bite moist and rich. Fun fact: This method is called poking cake and it became super popular in the 1970s!
The Magic of Chocolate and Cream
You make the chocolate sauce with just two things. Chocolate chips and hot heavy cream. Pour the hot cream over the chips. Wait five minutes. Then stir it into a smooth, shiny river.
Watching it turn silky is like magic. It is a simple lesson. Sometimes, the easiest methods give you the best results. Have you ever made a magic sauce like this before?
The Fluffy Cloud on Top
The last step is the marshmallow cream. You warm it up so it pours easily. Spread it over the cool chocolate. It looks like a fluffy white cloud.
If you are feeling brave, put it under the broiler. Watch it closely! It turns a beautiful golden brown in seconds. This matters because a little extra effort makes a treat feel extra special. It shows you care.
Share the Sweetness
This cake is best shared with people you love. It is rich and sweet. A small piece is all you need. Cut little squares and watch everyone smile.
Food tastes better when we eat it together. It is a way to show love without words. What is your favorite dessert to share with your family?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Graham Cracker Crumbs | 2 1/4 cups | About 40 squares / 20 whole crackers |
| All-Purpose Flour | 3/4 cup | |
| Baking Powder | 3 1/2 teaspoons | |
| Salt | 1/2 teaspoon | |
| Unsalted Butter | 3/4 cup | Softened |
| Sugar | 1 1/4 cups | |
| Eggs | 3 | |
| Vanilla Extract | 1 1/2 teaspoon | |
| Milk | 1 cup | |
| Semi-Sweet Chocolate Chips | 1 package (12 oz) | |
| Heavy Cream | 1 1/2 cups | |
| Marshmallow Cream | 1 jar (13 oz) |
My Gooey Graham Cracker Delight
This cake reminds me of my grandson, Sam. He always asks for it on his birthday. It is so rich and creamy, just like a hug in a pan. I love how the whole house smells while it bakes. Doesn’t that smell amazing?
Let’s get our pan ready. This recipe is simple, I promise. Just follow these steps with me.
Step 1: First, turn your oven on to 350°F. Spray your 9×13 pan so nothing sticks. Now, grab a medium bowl. We will whisk the crumbs, flour, baking powder, and salt together. It will look like sandy dirt. That is perfect.
Step 2: Use your mixer to beat the butter and sugar. You want it light and fluffy. Add the eggs one by one. Mix well after each one. Then add the vanilla. I still laugh at that time I forgot the vanilla. The cake tasted so plain!
Step 3: Now, add your dry mixture and the milk. Add a little of one, then a little of the other. Keep going until it is all in the bowl. Mix it just until it is combined. (A hard-learned tip: over-mixing makes a tough cake!).
Step 4: Pour your batter into the greased pan. Spread it out evenly. Bake it for 25 to 30 minutes. The cake will be golden and pull from the pan’s sides. Do you know how to test with a toothpick? It should come out clean.
Step 5: Let the cake cool a little. Then, take the handle of a wooden spoon. Poke holes all over the warm cake. This is the fun part! Now, make the chocolate sauce. Heat the cream until it steams. Pour it over the chocolate chips. Let it sit for five minutes, then whisk until smooth. Pour that gorgeous chocolate right over the cake. Get it into all those holes!
Step 6: Finally, the marshmallow! Warm the jar for about 20 seconds. This makes it easy to pour. Spread it over the cooled chocolate. For a special treat, put it under the broiler. Watch it closely! It turns a beautiful golden brown in seconds. What’s your favorite part: the cake, the chocolate, or the marshmallow? Share below!
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes (with cooling)
Yield: 12 servings
Category: Dessert, Cake
Three Fun Twists to Try
This recipe is wonderful as it is. But you can also play with it. I love getting creative in the kitchen. Here are a few ideas I have tried over the years.
Campfire S’mores: Mix mini marshmallows right into the batter. Use a milk chocolate bar instead of chips.
Peanut Butter Cup: Swirl a cup of peanut butter into the chocolate sauce. It is so good.
Orange Zest Zing: Add the zest of one orange to the cake batter. It makes the chocolate taste brighter.
Which one would you try first? Comment below!
Serving Your Masterpiece
This cake is a star all on its own. But a little extra touch makes it special. I like to serve it with a cold glass of milk. That is the classic way.
For a party, add a scoop of vanilla bean ice cream. The cold ice cream with the gooey cake is heaven. You could also add a few fresh raspberries on the side. Their tartness is a nice surprise.
For drinks, a hot coffee pairs beautifully with the chocolate. For a fun treat for the grown-ups, a little glass of cream sherry is lovely. Which would you choose tonight?
Keeping Your Delight Delightful
This cake is best served fresh. But you can store it in the fridge. Just cover the pan tightly with foil. It will stay tasty for about three days.
You can also freeze it for later. I cut it into single slices first. I wrap each piece in plastic wrap. Then I put them all in a freezer bag. This way, you can have a sweet treat anytime.
I once sent a whole frozen cake to my grandson. He said it tasted perfect after it thawed. Batch cooking like this saves time for busy families. It means a homemade dessert is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your cake too dry? You might have baked it a bit too long. Check it a few minutes before the timer goes off. A moist cake makes every bite so much better.
Is the chocolate layer too thick? Make sure your cream was hot enough. It should steam when it comes out of the microwave. I remember when my chocolate seized up. My cream was not hot enough that day.
Is the marshmallow topping runny? You must let the cake cool completely first. A warm cake will melt the marshmallow cream. Getting these steps right builds your confidence in the kitchen. It also makes the flavors just perfect. Which of these problems have you run into before?
Your Gooey Graham Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use gluten-free graham crackers and a gluten-free flour blend. It works just as well.
Q: Can I make it ahead of time? A: You can bake the cake a day early. Add the toppings the day you serve it.
Q: What can I use instead of chocolate chips? A: Butterscotch chips are a wonderful swap. They taste like a cozy autumn day.
Q: Can I make a smaller batch? A: Absolutely. Just cut the recipe in half. Use an 8×8 inch pan instead.
Q: Is toasting the topping necessary? A: No, it is optional. But it gives a lovely, campfire-toasted flavor. Fun fact: Toasting marshmallows started becoming popular in the 1920s! Which tip will you try first?
Share Your Sweet Creation
I hope you love making this Gooey Graham Cracker Delight. It is a recipe that brings smiles. I have made it for birthdays and simple Tuesday nights.
I would be so happy to see your version. Your kitchen stories are my favorite thing to read. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. I cannot wait to see what you create.
Happy cooking! —Chloe Hartwell.
Gooey Graham Cracker Delight: Irresistibly rich and creamy.
Description
The ultimate no-bake dessert! Creamy, dreamy layers on a graham cracker crust. So easy to make and always a crowd-pleaser. Get the simple recipe!
Ingredients
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch pan with nonstick cooking spray. In a medium bowl whisk together the graham cracker crumbs, flour, baking powder, and salt.
- With a mixer, beat the butter and sugar together until well creamed. Add the eggs one at a time and mix well after each addition. Add the vanilla.
- Add the flour mixture and milk alternately until all of both has been added. Mix well, but be cautious not to over mix.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes or until the cake is golden brown and starts to pull away from the sides of the pan. You can also test the center with a toothpick.
- Allow the cake to cool slightly then use the opposite end of a wooden spoon to poke holes throughout out the cake. Pour the chocolate chips into a small bowl. Pour the heavy cream into a microwave safe container and microwave for about 1 minutes or until the cream is steaming. Pour the hot cream over the chocolate chips and allow them to sit for about 5 minutes. Use a whisk to mix the cream and chocolate together until smooth. Pour over the cake, being sure to get the mixture into the holes. Allow to cool completely.
- When ready to serve, warm the marshmallow cream in the microwave for about 20 seconds and pour the mixture over the cake. Spread it evenly. For a toasted top, place the cake under the broiler of your oven until golden brown, but watch carefully. It browns very quickly. Serve immediately.
Notes
- Watch the cake carefully when broiling the marshmallow topping, as it can burn very quickly.
Leave a Reply