Chocolatey marshmallow gooey deliciousness! This dessert is sure to please everyone!
CHOCOLATE S’MORES POUND CAKE
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1/4 cup graham cracker crumbs
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks butter (room temperature, plus additional for greasing)
1 1/2 cup sugar
1 tablespoons vanilla extract
3 large eggs (at room temperature)
1/2 cup sour cream (room temperature)
1 cup mini chocolate chips
1 jar marshmallow fluff
1 teaspoon vanilla
pinch kosher salt
1 stick butter (room temperature)
1 cup confectioners sugar
1 cups graham cracker pieces (for garnish)
For the Bittersweet Chocolate Pound Cake: preheat oven to 350ºF. Grease a 9 inch x 5 inch loaf pan with butter, line with parchment paper and grease parchment. .
In a large bowl add flour, cocoa powder, graham cracker crumbs, salt and whisk to combine. In the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar and mix until light and fluffy, about 4 minutes. Add vanilla and eggs and mix to combine.
While mixing add the flour mixture and sour cream alternating, beginning and ending with the flour. Add the chocolate chips and fold until just combined. Pour into prepared baking dish and bake for 1 hour, until a toothpick inserted in the center comes out clean. Remove and allow to cool on a wire rack for 10 minutes. Turn out of the pan and allow to cool completely.
For the Marshmallow Frosting: in the bowl of a stand mixer fitted with a paddle attachment, add the marshmallow fluff, vanilla, salt and butter and whip until light and fluffy. Spread over the cooled pound cake. Toast marshmallow frosting with torch and sprinkle with graham cracker crumbs.