S'mores Icebox Cake

This S'mores Icebox Cake is cold, sweet, chocolate-y, and absolutely delicious. If you've been searching for a dessert to serve all summer long, you NEED to make this icebox cake. So delicious!

Course: Desserts

Cuisine: American

Prep Time: 1

Cook Time: 25

Refrigeration Time: 4

Total Time: 5 25

Servings: servings

Calories: 647kcal

Ingredients

Graham Crackers

⅜ cup whole wheat flour
⅜ cup all purpose flour
2¼ cups oat flour
1 ½ Tablespoons wheat germ
3 Tablespoons brown sugar firmly packed
¼ teaspoon salt
⅜ teaspoon baking powder
½ teaspoon baking soda
7½ Tablespoons unsalted butter cold
⅜ cup water
¼ cup honey
¾ teaspoon vanilla extract

Chocolate Mousse

1 cup heavy cream cold
¾ teaspoon powdered gelatin
1 Tablespoon water
1 large egg
1 large egg yolk
1 ½ Tablespoons granulated sugar
⅔ cup dark chocolate

Marshmallow Whipped Cream

1 cup heavy cream cold
3 Tablespoons marshmallow fluff

Instructions

Graham Crackers

Heat oven to 375°F/190℃.
Line 2 sheet pans with parchment paper. Set aside.
In a medium bowl, whisk together whole wheat flour, all purpose flour, oat flour, wheat germ, brown sugar, salt, baking powder, and baking soda.
Grate in butter.
Toss to coat.
Add water, honey, and vanilla.
Mix until all dry ingredients are worked in and dough is smooth.
Roll out between 2 sheets of parchment paper to 3/16-inch thick.
Cut dough into four 4 ½-inch x 8 ½-inch rectangles. (You may need to gather scraps and re-roll.)
Place rectangles on prepared pans.
Prick with a fork.
Bake 12-14 minutes, until just starting to color.
Remove from oven and set aside to cool.

Chocolate Mousse

Beat heavy cream to stiff peaks.
Cover and refrigerate.
Dissolve gelatin in water. Set aside.
In a small bowl, whisk together egg, egg yolk, and sugar.
Place over a simmering pot of water.
Heat, whisking continually, to 135°F/57℃.
Remove from heat.
Add gelatin.
With an electric mixer, beat until light and airy, about 3-4 minutes.
Place chocolate in a microwave safe bowl.
Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.
Immediately stir into egg mixture.
When chocolate is mixed in completely, fold in whipped cream ⅓ at a time.

Marshmallow Whipped Cream

Combine heavy cream and marshmallow fluff.
Beat with an electric mixer on high speed until stiff peaks form, 2-3 minutes.

Assembly

Line a 9-inch x 5-inch loaf pan with plastic wrap, making sure to leave plenty of overhang.
Place one graham cracker sheet in bottom of pan.
Top with ⅓ chocolate mousse mixture.
Spread evenly to corners.
Add ⅓ marshmallow mixture.
Spread evenly to corners.
Top with another graham cracker.
Repeat layers 2 more times, ending with a graham cracker on top.
Cover and refrigerate at least 4 hours, or overnight.
When ready to serve, lift from loaf pan and slice.

Notes

Substitutions:

You can use store-bought graham crackers in this recipe.
If you would like to make your own marshmallow fluff, you can find a recipe for it on our S'mores Brownies!
Milk chocolate can be used in the mousse instead of dark chocolate.

Expert Tips:

The graham cracker dough dries out easily! So, when if there's a moment you're not working with it, be sure to cover the dough with a damp cloth to keep it from drying out.
Don't place more than 2 graham cracker sheets per pan!
When pricking, be sure to go all the way through the dough and hit the bottom pan with the fork.
The graham crackers can be made a day ahead and stored in a zip-top bag overnight.
When making the chocolate mousse, be sure that the gelatin is entirely dissolved into the egg mixture before moving forward. You don't want chunks of gelatin in your mousse!
If using sheet gelatin rather than powdered gelatin, you will need 1 sheet.
The melted chocolate NEEDS to be warm for this recipe. If it gets cold by the time you add it to the egg mixture, you will have chunks of chocolate in your mousse.
Be careful not to over whip your cream!
When folding in the whipped cream, do not over fold. You don't want to deflate the mousse.
If you aren't going to immediately assemble the cake after making the mousse, cover it with plastic wrap and place in the fridge.
When layering this dessert, try and get the layers as even as you can! Using an offset spatula might be helpful.
The cake needs to be refrigerated for AT LEAST 4 hours, but preferably overnight. This allows time for the graham crackers to absorb moisture and become soft enough to cut.

Nutrition