S'mores Cake

Method

1. 1
   Preheat the oven to 350 F.
2. 2
   Grind approximately 2 packages of graham crackers until fine using a food processor or ziploc bag/rolling pin.
3. 3
   Combine 2 1/2 cups graham cracker crumbs with melted butter, salt, and sugar. Mix until all ingredients are incorporated.
4. 4
   Press the mixture into the base of greased and parchment lined cake pans (use 3 6-inch pans or 2 8-inch pans). Ensure the layer is even and compact.
5. 5
   Bake the crust for 10 minutes (or until slightly golden) and set aside to cool.
6. 6
   Mix together flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
7. 7
   Add vanilla, eggs, buttermilk, and oil; mix until combined.
8. 8
   Slowly add the hot coffee to the batter, stirring quickly to ensure it is evenly distributed. The batter will become thin.
9. 9
   Bake the cake layers as per standard cake instructions (implied by context).
10. 10
    For the Ganache: Combine chocolate, butter, vanilla, and salt in a bowl. Heat cream and sugar until just below boiling, then pour over the chocolate mixture and let sit for 1 minute before smoothing.
11. 11
    For the Marshmallow Frosting: Use a double boiler method. Place egg whites, sugar, and cream of tartar in a bowl over simmering water (ensure the bowl does not touch the water). Stir constantly until sugar dissolves and heat the whites without cooking them.
12. 12
    Add vanilla to the warm egg mixture and whip on high until stiff peaks form, creating a glossy, thick mixture.
13. 13
    Assembly: Place a layer of graham cracker crust down. Pipe a layer of ganache around the rim, fill the middle with marshmallow cream, then repeat for a second layer.
14. 14
    Coat the entire cake with chocolate ganache. Optionally, add remaining marshmallow cream and toast with a torch. Top with marshmallows and toast if desired.