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Graham crackers, homemade chocolate sauce, marshmallows, and chocolate ganache unite into a HEAVENLY s'mores no-bake cake!

No-Bake S'mores Terrazzo Cake

Graham crackers, homemade chocolate sauce, marshmallows, and chocolate ganache unite into a HEAVENLY s'mores no-bake cake!

Course Dessert
Cuisine American
Keyword cake, cake recipe, no-bake, recipe
Prep Time 15 minutes
Cook Time 7 minutes
Resting time 9 hours
Total Time 9 hours 22 minutes
Servings 16 slices
Author we are all magic


  • 1 box graham crackers 14.4 ounce - 408g
  • 2 cups mini-marshmallows

For the sauce:

  • 1 cup sugar 200g
  • 1/2 cup cocao powder 60g - I used Special Dark cocao powder
  • 11 tbsp butter 150g - cut into cubes or slices
  • 1 cup water

For the ganache:

  • 1 cup heavy cream
  • 8 ounces chocolate chips I used bittersweet, but you could opt for milk chocolate as well

To decorate:

  • LOTS of sprinkles


  1. Clip a piece of parchment paper into the bottom of your spring-form pan. Cut a strip of parchement the depth of the pan and line the sides with it.

  2. Crumble the graham crackers into a large mixing bowl.

  3. Add the chocolate sauce ingredients to a saucepan over low heat. Bring to a simmer while stirring constantly and then hold at a simmer for 7 minutes… while continuing to stir constantly. Really keep stirring because you don't want it to burn!

  4. Remove from heat and allow to sit and cool for 10 minutes.

  5. Pour the chocolate sauce over the crumbled graham crackers and stir well. Make sure every piece is totally coated. It won't be a wet mix of ingredients, but there will be enough sauce to coat everything.

  6. Add marshmallows and stirl until coated and evenly distributed.

  7. Pour the mixture into the lined spring-form. Make sure to scrape all the extra sauce in and use a wooden spoon or spatula to press the mixture down as much as you can. Press it down anf try to make the top as flat as possible.

  8. Now the pan needs to rest in the fridge for an hour. I like to add another piece of parchment and put an 8-inch layer cake pan on top and stack on a heavy cast iron pan to weigh down the mix to hel compress it together.

  9. After an hour, begin to make your ganache. It's so easy, you just bring the heavy cream to the boiling point over medium-low heat. Stir constantly.

  10. Next add the chocolate chips and set aside for 3 minutes and then stir until the chocolate and cream are completely combined and silky smooth.

  11. Get the cake from the fridge and remove the weights and parchment. Pour the ganache over the top of the cake and tap the pan on the counter a few times to try to get out air bubbles. Add sprinkles and make it look amazing!

  12. Cover the pan with aluminum foil and put it in the fridge overnight.

  13. When you're ready to serve the cake, remove it from the fridge and allow it to sit for a few minutes. Un-spring the pan and slowly peel away the parchment from the sides. Carefully transfer the cake to a cake stand or plate.

  14. Cut with a clean and sharp knife and wipe down the knife after each cut. When the cake is very cold it can take a little effort to cut, but it yields the best looking slices. You can allow the slieces to come up a bit in temperature before serving, or just serve it cold.