When it comes to chocolate-y marshmallow treats, we’re basically channelling Britney Spears and singing “Gimme Gimme S’Mores.”

And today we just can’t get enough because it’s National S’Mores Day! The classic campfire dessert is delish and all, but we wanted to take the sweet bite to the next level. So we chatted with the pros at LA’s BOA Steakhouse, who know a thing or two about decadent desserts. (Because seriously, what’s better than topping off your three-course steak dinner with a piece of chocolate perfection?) They provided us with their coveted “S’Mores Cake” recipe complete with Chocolate Kahlúa Sauce.

Serve this recipe up and you’ll have everyone singing like Britney.

S’Mores Cake
(Makes 15 pieces)

2 2/3 cups sugar
2 1/3 cups AP flour
1 cups cocoa powder
1 tablespoons baking soda
2 teaspoons baking powder
1/2 tablespoon salt
2 2/3 eggs
1 1/3 cup milk
2/3 cup Canola oil
2 teaspoons vanilla extract
1 1/3 cup hot water

1. Combine sugar, AP flour, cocoa powder, baking soda, baking powder, and salt.
2. Soft all the dry ingreidents and whisk to incorporate all ingredients.
3. Combine all eggs, milk, canola oil, and vanilla extract.
4. Combine the dry and wet ingredients together in a mixer.
5. Once all the ingredients are combined, slowly add the hot water.
6. Spray and line a 1/2 sheet pan with non-stock spray. Pour batter into pan and spread throughout the pan. Bake at 350 F for 25 minutes.

Marshmallow Cream
(Makes approximately 4 cups)

1 cup sugar
1/2 cup water
1 cup corn syrup
1/2 cup egg whites
1/4 cup corn syrup
2 teaspoons vanilla extract

1. Combine sugar, water, and corn syrup in a non-reactive pot.
2. Cook on high heat until soft ball stage, approximately 240˚F.
3. While sugar is cooking, combine egg whites and corn syrup in a mixer with the whisk attachment. Whip until stiff peaks form, slowly add sugar syrup.
4. Add vanilla extract and whip until mixture is cool to touch.

Graham Cracker Dough
(Makes about 3 to 4 pounds dough)

1 pound butter, softened
1/2 cup brown sugar
1/2 cup sugar
1/2 cup honey
8 cups AP flour
1 cup whole wheat flour
2 teaspoons salt
1 teaspoon cinammon

1. Place butter, brown sugar, and sugar into a mixer.
2. Using the paddle attachment, crem the butter and sugars until mixture has lightened in color. 3. Slowly add the honey.
4. Combine AP flour, whole wheat flour, salt, and cinnamon in a bowl and whisk together to incorporate ingredients.
5. Add dry ingredients slowly until dough forms.
6. Roll our dough between 2 sheers of parchment paper with a rolling pin. Cut out rectangles 5 inches by 1 1/2 inches. Bake at 350˚F for 13-15 minutes or until golden brown. Cool and drizzle melted chocolate.

Dulce De Leche Ice Cream
(Makes 2-3 quarts)

1. 2 cans condensed milk
2. Place the cans in a pot of water, bring to a boil and reduce to simmer. Cook for 3 hours. Cool in water and ice. Open cans and scoop out Dulce De Le Leche (Caramel).

4 egg yolks
1/2 cup brown sugar
1/2 cup water

1. Combine brown sugar and water in a pot and cook until sugar is dissolved.
2. Cool slightly and whisk into egg yolks.
3. Place mixture in a bowl over a pot of water and whisk until mixture is thick and foamy. Be careful not to overcook the eggs.

1 1/2 quarts (6 cups) heavy cream
2 tablespoons vanilla extract
1/4 teaspoon salt

1. Place egg mixture into a mixer with dulce de leche with a whisk attacment.
2. Whisk until incorporated.
3. Slowly add cream, vanilla extract, and salt until combined.
4. Place ice cream mixture into ice cream maker

Chocolate Kahlúa Sauce
(Makes 2 cups)

1 1/2 cup water
9 ounces sugar, by weight
4.5 ounces corn syrup, by weight
3 ounces cocoa powder, by weight
8 ounces dark chocolate, by weight
1/4 cup Kahlúa liquor

1. Combine water, sugar, corn syrup, and cocoa powder in a non-reactive pot.
2. Whisk thoroughly and slowly bring to a boil while whisking. Take off the heat.
3. Whisk in dark chocolate until melted. Slowly add chocolate Kahlúa liquor and cool down.

xx, The FabFitFun Team