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S'More Roll

Course Dessert


  • 10 egg yolks
  • 1 cup white sugar
  • 1/2 cup cold water
  • 1/2 tsp salt
  • 1 cup cake flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1/2 cup cocoa

Chocolate Ganache

  • 1 cup chocolate chips
  • 1/4 cup whipping cream or whole milk

Other Toppings

  • 2 Jars Marshmallow Creme
  • 1/3 cup Graham cracker crumbs


  • Preheat oven to 350˚F. Line a cookie sheet with a piece of parchment paper. Set aside.
  • Beat egg yolks and sugar until lemon color. Add in water, salt, flour, powder, vanilla and cocoa.
  • Beat at high speed for 10 minutes.
  • Spread evenly onto prepared cookie sheet. (Batter will be quite runny.)
  • Bake for 20 minutes.
  • While this is cooking, prepare a tea towel that is a bit bigger than the cookie sheet. Sprinkle 1/4 cup cocoa all over the tea towel.
  • When cake comes out of the oven dump it right onto the prepared tea towel.
  • Peel off the parchment paper and roll the tea towel up together in a tight roll.
  • Wrap the whole thing in saran wrap and put it in the fridge to cool.
  • While you are waiting, make the ganache by microwaving the chocolate chips and cream together. 1 minute or Just until they will melt together.
  • Let this sit on the counter until it thickens and cools a bit.
  • When your cake roll is cooled, carefully unroll it.
  • Spread the two jars of marshmallow over the cake.
  • Sprinkle the graham cracker crumbs and then pour the chocolate ganache over top. (If it is too hot it will just run right off so it needs to be a little bit cooler but not too much or it will harden up.)
  • Carefully roll the whole roll together again and wrap in saran wrap and put in the fridge for at least 1 hour.
  • When ready to serve, unwrap and slice into slices.