Stir in vanilla extract for a touch of warmth and depth of flavor.
Gradually add the dry cocoa flour mixture to the wet ingredients in batches, alternating with milk (optional) for added moisture.
Here comes the fun part! Fold in chopped graham crackers and mini marshmallows into the batter. Don't overmix, or the marshmallows might melt completely.
Pour the batter into your prepared Bundt pan, filling it almost to the top.
Bake the cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs
Let the cake cool in the pan for a while before inverting it onto a wire rack to cool completely. Dust with powdered sugar, chocolate ganache, or a marshmallow glaze for an extra touch of S'mores magic.
Set your oven to 350°F (177°C) for even baking. Generously grease your Bundt pan with butter or baking spray, ensuring all the nooks and crannies are coated.
Sift together cocoa powder and flour in a medium bowl. Sifting removes lumps and ensures a smooth, even cake texture
Beat in eggs one at a time, waiting until each egg is fully incorporated before adding the next. This prevents the batter from curdling
In a large bowl, using an electric mixer, cream softened butter and sugar until light and fluffy. This step incorporates air for a light and airy crumb.