This Chocolate Graham Cracker Cake uses crushed graham crackers in place of flour. Drenched in chocolate sauce. Graham cracker lovers this is your cake.
When my dad was still working (he is retired now) my parents would go to a convention every year, each year being held in a different city.
To combat their guilt of getting to go and do something fun my mom would always ask what would I like for her to bring back.
Every year it was the same answer: a sweatshirt from the local college and a regional cookbook, preferably from the local junior league.
I have quite the collection of both.
So in keeping with my Southern theme I was kind of on I went rummaging through all the Southern Junior League books I had.
Several of them had a recipe for graham cracker cake.
I had never heard that in all my life, so of course I had to make it.
The original recipe was a mocha one.
But hubby doesn’t like coffee flavor so I omitted the 1 TBSP of powdered coffee, feel free to add it if you like.
Such an odd cake, no flour but doesn’t taste like a flourless cake since the graham cracker crumbs take on the roll of flour.
It definitely had a distinct graham cracker taste which I liked since I liked graham crackers.
It was also chocolatey.
Hubby did not like this Chocolate Graham Cracker Cake at all.
He thought it just tasted like mushy graham crackers.
And proceeded to tell me that he only likes graham crackers because of their crunch.
But he is weird and hardly eats anything normal including veggies, fruit, beans and soup.
It had a frosting, which was more of a glaze, but I chose to put chocolate sauce on it instead.
You will have to excuse the bad photos.
Today was super dark.
We got a ton of rain, and though Seattle is known for it’s rain, we rarely get the down pouring that we had today.
So working with natural light was rough since I didn’t get any.
Sigh.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want more chocolate cake recipes?
Chocolate Salted Caramel Popcorn Layer Cake
Chocolate Gingerbread Layer Cake
Chocolate Root Beer Float Bundt Cake
Fireball Caramel Pecan Topped Chocolate Cinnamon Flourless Cake
Chocolate Graham Cracker Cake
Ingredients
- For the cake:
- 1/2 cup butter
- 1 cup sugar
- 3 eggs, separated
- 2 cups graham cracker crumbs
- 2 TBSP baking powder
- 3 TBSP cocoa
- 1 tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup chopped nuts
- Chocolate Sauce
- 1 cup Whipping cream
- 2 tablespoons Sugar
- 4 ounces Bittersweet chocolate, chopped
- 1 tablespoon Unsalted butter
Instructions
- For the cake:
- Preheat oven to 375F.
- Cream butter and add sugar and egg yolks, mixing until well combined.
- Add graham cracker crumbs, baking powder, cocoa, salt, milk, vanilla extract, and nuts; mix well. Beat egg whites until stiff and fold into mixture.
- Pour batter into two greased and floured 9 inch round pans.
- Bake 25-30 minutes.
- Cool slightly.
- Turn out onto a wire rack to cool completely.
- For the chocolate sauce:
- Combine the cream and sugar in a small saucepan and heat to a boil.
- Pour the hot mixture over the chocolate and butter in a medium bowl.
- Stir until completely melted and smooth.
- Strain through a fine wire-mesh strainer into a serving bowl.
- Serve warm.
Scott at Realepicurean says
You never fail to impress me with those photos, Peabody.
Jeff says
I’m dubbing you the most evil blogger I read because your blog makes me gain like 5lbs just by looking at it!!! lol jk
Brilynn says
Definitely no complaints on the photos from me. And if your husband won’t eat that cake, I will.
Lis says
It looks amazing, the photos are great. What’s the texture like? Is it sandy like graham cracker crumbs would taste? It looks fabulous I just can’t get my mind around it. ‘Course I’d have no problem gettin’ my lips around a slice. Just sayin’
Lauren says
Looks good to me!
Helen says
That looks just sinfully good! I can see myself licking my plate clean!
sandi says
Looks like a Mississippi Mud we used to serve at the cafe. Ummm
Great Pictures!
Ivonne says
OH! Look at that gooey sauce … very interesting because before reading this post I too had never heard of graham cake!
Mae says
Oh, my! The photos are gorgeously delish! The cake looks so moist, perfectly swimming in that delicious chocolate sauce.
What a lovely treat!
Ellie says
Bad photo? What bad photo – I don’t think such a thing is capable with the camera in your hands! This looks divine, and totally the kind of sugar rush I’d love right now!
Kirsten says
Wow – that looks decadent!! Yummy and gooey and different.
Tanna says
Gooy is always soooo good!
Lovely.
Meeta says
OMG! I am in shock! Those photos have me licking my screen! It looks gorgeous and reall worth a try. So different from using flour and pretty easy to make.
Andrea says
40 some years ago I had a recipe for walnut/graham cracker cake I made at holidays. And then . . . I lost it! This looks much like it except mine had no chocolate in it and I frosted it with whipped cream. Always a huge hit! Even when I forgot it in the oven, it turned into a rock, and I saved it only by driving cocktail toothpicks into the broken up pieces and sank them in a bowl of whipped cream which rehydrated the cake and was fun to eat as well! Thank you for finding this for me after all these years.
Rita Williams says
The coffee isn’t to add coffee flavor (you don’t even taste it) the coffee intensifies the chocolate flavor. Try it, you will like it.
Anna Bennett says
I see nothing wrong with the picture,It really looks so good.
Stacy @Stacy Makes Cents says
I made this for Mother’s Day and it was a huge hit! Thanks! 🙂
Eve says
I shouldn’t bother to eat this, just apply it directly to my upper arms. Lol
Rachel says
Does this make two cakes? It said to pour into TWO greased 9 inch rounds. But I didn’t see if you were to stack the cakes or that it makes two.
Peabody says
They aren’t stacked. They just make two cakes. You could layer them.
Janice G says
I make a similar pie from graham crackers called “angel nut”. No chocolate. Every time I serve it, people rave about it. Very light. The chocolate looks divine.
jacquie says
can you please tell me, what exactly are grahams crackers? i’ve never heard of them. UK equivalent?
love the recipes by the way.
Peabody says
Probably digestive biscuits
Lizzy says
Late to the game, but yes, in the UK Digestive crackers would be the closest to graham crackers (skip the cream…good God, I love digestive creams).
just FYI to anyone living at 8,500 feet: don’t forget your high altitude rules. Not so much baking powder, add a couple tablespoons of flour. Otherwise, open your windows and turn up your vent fan… and then serve this divided into chunks swathed in some form of heavenly cream in a big friggin’ wine glass.
cheers,
high altitude martha.
Beverly in Mississippi says
My mouth is watering!!?!?@?#?# Can’t wait to try this. So this makes 2-single layers?
Can you freeze one?
Peabody says
@Beverly- yes it makes two layers. I’ve never frozen one so I’m not sure. Only one way to find out.
Teresa Steward says
Can’t even imagine what this cake will taste like. You’ve heard about first impressions and appearances? This photo (first impression–recipe itself) (first appearance presentation–your lovely photo) You truly made this cake look good enough to eat. Can’t wait to try this.
Linda says
What are Graham crackers or what could you use in place of them?
Peabody says
Graham crackers are digestive biscuits where you are from.
sharynlynn says
Sounds yummy. Think I may try with chocolate graham crackers and really make it death by chocolate.
Peabody says
@Sharynlyn- great idea!
Olive Oil says
I have just tried your amazing recipe and it blew the minds of everyone.
Thanks for sharing.
S r says
The recipe says it makes 2 cake layers but nowhere in the recipe does it say to put them together or keep them separate
Peabody says
Sorry, this is a super old post so the explanation about that was in the post. “The recipe makes two layers but I kept the cake as a single layer for the photos. You can glaze one and then stack the other on top followed by glaze.”
“
Betsy says
could you make a 9×13 instead of two round
Peabody says
Probably