Layers of graham crackers dipped in freshly brewed espresso, fluffy cream, and roasted marshmallow makes this cake super moist, soft, creamy, chocolaty, every bite just melts in your mouth. Give it a try, you’ll love it! ;)
Pour espresso into a large dinner plate. Dip each graham cracker cookie into espresso and place them onto a cake platter.
I had a comment on Pinterest that marshmallows don't work, they get stuck to the parchment paper. So, I made this cake again and used regular store bought marshmellows and it was bad. They did get stuck to the parchment paper. Use natural marshmallows for the best results. If using regular marshmallows then place untoasted marshmallows on top of the cream and use a torch to toast marshmellows. The heat coming from the torch fire will melt the cream a bit, but this process is so much easier then dealing with marshmellows stuck on the parchent paper.