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Thermomix Smores Chocolate Fudge Cake

Smores Chocolate Fudge Cake

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16

This Smores Chocolate Fudge Cake is one of the tastiest and naughtiest desserts you could ever make. It is made with tasty fudge buttercream and soft marshmallow that make it a great celebration cake. 

When you are on the hunt for the ultimate dessert packed with guilty ingredients, I would definitely not look any further. This cake has got to be the best ever dessert for a big crowd. Smores chocolate fudge cake combines the love for so many of my favourite foods and is so easy to make using your Thermomix.

It takes minutes to prepare each of the components of this cake and if you fancy it, you can make individual mini cakes as well. Just spread the cake batter over a large rectangular tray and cut out little mini circles. Top with buttercream and one marshmallow to make an awesome naughty treat. 

You can actually prepare the sponges ahead and just decorate it freshly with buttercream and marshmallows before serving. You can even freeze the cake base and defrost before using again.


Smores Chocolate Fudge Cake

  • 340 g unsalted butter
  • 340 g caster sugar
  • 2 tsp vanilla extract
  • 6 large eggs
  • 340 g plain flour
  • 50 g cocoa powder
  • 4 Tbsp hot water
  • 2 Tbsp Baileys
  • 1 1/2 Tbsp  baking powder

Fudge Buttercream

  • 250 g butter
  • 500 g icing sugar
  • 40 g cocoa powder
  • 20 g Baileys or water if preparing for the kids

To decorate

  • 6-8 giant marshmallows


  1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.
  2. For the sponges, line two round cake tins, 20cm diameter, with greaseproof paper or if you only have one, use 1/2 of the batter at a time and cover the rest of the batter with clingfilm.

  3. Place butter, caster sugar, vanilla extract, eggs, plain flour and baking powder in the mixing bowl. Mix 30 Sec. / Speed 5. Scrape down. Place the cocoa powder in a small bowl and add the hot water and rum. Mix until smooth with a fork, then add to the mixing bowl. Mix again 20 Sec. / Speed 5.
  4. Fill into the prepared tins. Note, if you only have one, take 1/2 of the batter and cover the mixing bowl with clingfilm in between. Bake each base in the oven for 25-30 minutes.
  5. Remove and transfer onto a wired rack. After 10 minutes release from the cake tin and leave to cool completely.
  6. To make the filling place the butter in the clean mixing bowl. Mix 30 Sec. / Speed 5.
  7. Insert the butterfly whisk attachment. Whisk 2 Min. / Speed 3.5. While whisking, slowly add the icing sugar  and cocoa powder through the lid. At the end, add the Baileys through the lid in a thin stream.
  8. To assemble the cake, place the first base onto a serving plate. Top with 3/4 of the buttercream, then top with the other base. Decorate with the remaining buttercream and place the marshmallows on top. Use a blow torch to caramelise the marshmallows until just soft and beginning to brown. Serve immediately. Enjoy!

Recipe Notes

Don't worry if you are a visual person, I've prepared a super quick video on YouTube for you showing you how to make the Buttercream.


Nutrition Facts
Smores Chocolate Fudge Cake
Amount Per Serving
Calories 604 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 19g119%
Cholesterol 140mg47%
Sodium 143mg6%
Potassium 280mg8%
Carbohydrates 76g25%
Fiber 2g8%
Sugar 54g60%
Protein 5g10%
Vitamin A 1010IU20%
Calcium 89mg9%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Lesley on December 11, 2017 at 8:08 pm

    Hi Sophia
    Should it be Baileys or rum in the sponge? The ingredients say Baileys but the method says rum.
    Lesley x

  2. Vicky on December 17, 2017 at 11:17 pm

    That will be cool if we can have pdf printable for yours amazing recipe.
    Lot of delicious ideas. Thank you.

  3. Mari-Carmen on January 23, 2019 at 12:54 pm

    Hi, this looks amazing, I’d like to make this for my daughter’s 10th birthday. Would it work without the rum and baileys?


    • Jesse S Jesse S on January 25, 2019 at 3:24 pm

      Yes of course 🙂 I am currently pregnant so cannot have it either. Just use some cooled hot chocolate instead 🙂

  4. Linda on May 8, 2019 at 3:27 am

    Hi Sophia – this cake looks amazing and I’m looking forward to making it!
    Just want to double check with the rum and Baileys addition.
    Do you use rum for both the batter and filling or is it rum in the batter and Baileys in the filling.
    Thanks for the recipe.

    • Sophia H Sophia H on May 13, 2019 at 7:50 am

      Hi Linda, I use rum in the batter and baileys for the filling. 🙂

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