- 1 box graham crackers (approx 3 sleeves)
- 4 cups heavy cream, divided
- 2½ cups semisweet chocolate chips
- 1½ Cups marshmallow creme (approx 1.5 small jars)
- 2 cups Mini Marshmallows, divided
- Chopped chocolate, for garnish
1Beat 3 cups of heavy cream until stiff peaks form, about 5 minutes. Add marshmallow crème and keep beating for 3 minutes. Fold in 1 cup of the miniature marshmallows and set aside.
2Heat remaining heavy cream until simmering. Remove from heat and pour over chocolate chips in a heat-proof bowl.
3Let sit 5 minutes, then stir until combined and creamy. Set aside to cool until mixture is lukewarm. If the mixture is too runny place it in the fridge briefly to set before assembling the cake.
4Spread a thin layer of marshmallow mixture in a 9×13 pan just to coat the bottom.
5Layer 5 graham crackers across the center of the pan, then 2 more, breaking them as needed to fit around the top and bottom edges.
6Spread a layer of marshmallow mixture over grahams and top with a layer of chocolate ganache.
7Repeat the graham-marshmallow-chocolate layers 1 more time.
8Place graham crackers on top of chocolate ganache layer, then remaining marshmallow mixture, and you should reach the top of the pan.
9Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.
10When ready to serve, heat broiler. Garnish cake with remaining mini marshmallows, graham cracker crumbs and chopped chocolate.
11Broil 1 minute to toast marshmallows.