For the Rich Chocolate Buttermilk Cake:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups granulated sugar
• ½ cup + 2 tablespoons grapeseed or canola oil (or other neutral-flavored oil)
• 2 teaspoons pure vanilla extract
• 3 large eggs
• 1 ½ cups buttermilk
• ½ cup hot water (freshly boiled)

For the Creamy Graham Cracker Buttercream Filling:

• ½ cup unsalted butter, softened
• 4 tablespoons cream cheese, softened
• 2 – 2 ½ cups confectioners’ sugar (powdered sugar), sifted
• 1 – 2 tablespoons milk (whole milk preferred)
• ½ teaspoon vanilla extract
• ⅓ cup finely crushed graham cracker crumbs

For the Decadent Chocolate Ganache Frosting:

• 12 ounces good quality dark chocolate, finely chopped
• 1 cup heavy cream (double cream)

For the Fluffy Marshmallow Meringue Topping:

• 2 large egg whites
• ⅔ cup granulated sugar
• ½ teaspoon pure vanilla extract

For the Assembly & Garnish:

• additional graham cracker crumbs for sprinkling

Instructions

Part 1: Prepare the Rich Chocolate Cake Layers

1. Pre-heat your oven to 350-degrees F (175°C). Prepare three 8-inch round cake pans by greasing them thoroughly and dusting them with flour. Set them aside.
2. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined, then set this dry mixture aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the grapeseed or canola oil and granulated sugar. Mix on medium speed until the ingredients are fully incorporated and smooth.
4. With the mixer still on low speed, add the vanilla extract, followed by the eggs, one at a time. Mix until each egg is fully incorporated and the batter is smooth. Stop the mixer occasionally to scrape down the sides and bottom of the bowl, ensuring everything is well combined.
5. Reduce the mixer speed to low. Gradually add the dry ingredients and buttermilk to the wet ingredients in alternating batches, starting and ending with the dry ingredients. After the last of the dry ingredients and buttermilk have been added, carefully stream in the hot water. Mix on medium speed for no more than 20-30 seconds after the water is added, just until the batter is smooth and no streaks remain. Be careful not to overmix.
6. Divide the prepared chocolate cake batter evenly among the three greased and floured 8-inch round cake pans. Bake for 25 to 28 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans on a wire rack for 10 minutes before gently inverting them onto the rack to cool completely.

Part 2: Craft the Creamy Graham Cracker Buttercream

1. Using an electric mixer (handheld or stand mixer with paddle attachment), beat the softened unsalted butter and softened cream cheese together on medium speed until the mixture is light, creamy, and completely smooth.
2. With the mixer on low speed, gradually add in the sifted confectioners’ sugar, milk, and vanilla extract. Begin slowly to prevent a cloud of sugar.
3. Once the sugar has mostly incorporated, increase the mixer speed to medium-high and continue to beat until the buttercream is light, fluffy, and well aerated. This can take several minutes.
4. Gently fold in the finely crushed graham cracker crumbs until evenly distributed. Taste and adjust the sugar or milk quantities as needed to achieve your desired consistency and sweetness.

Part 3: Prepare the Decadent Chocolate Ganache Frosting

1. Place the finely chopped dark chocolate in a heat-safe bowl and set aside.
2. In a small saucepan, slowly bring the heavy cream to a gentle simmer over medium heat. Watch carefully and remove from heat just as small bubbles appear around the edges – do not let it boil vigorously. Gently pour the hot cream over the chopped chocolate in the bowl.
3. Allow the mixture to stand undisturbed for about 30 seconds. This allows the heat from the cream to melt the chocolate. Then, gently whisk the mixture starting from the center and working outwards until it becomes completely smooth and glossy. Stir intermittently as it cools at room temperature until it reaches a slightly thickened, yet perfectly spreadable consistency. This may take 1-2 hours depending on room temperature.

Part 4: Make the Fluffy Marshmallow Meringue Topping

1. In the clean, dry bowl of an electric mixer, combine the egg whites and granulated sugar. Fill a medium saucepan with a few inches of water and bring it to a gentle simmer. Place the mixer bowl on top of the saucepan, creating a double-boiler (bain-marie). Ensure the bottom of the bowl does not touch the simmering water. Stir the egg mixture intermittently with a whisk until it reaches 160 degrees F (71°C) on a candy thermometer, ensuring the sugar has dissolved completely.
2. Carefully remove the bowl from the saucepan and attach it to your stand mixer. Whisk on high speed using the whisk attachment until the meringue forms glossy, stiff peaks. This process usually takes about 8 to 10 minutes, or until the outside of the mixer bowl returns to room temperature and the meringue is thick and stable.
3. Add the pure vanilla extract to the meringue and whisk briefly to combine. Use the meringue fairly immediately for best results.

Part 5: Assemble Your S’mores Masterpiece

1. Once the chocolate cake layers have completely cooled, use a serrated knife to carefully trim the tops until they are even and flat. Place the first bottom layer of cake on your chosen cake board or serving dish. Spread half of the graham cracker buttercream evenly over the top of this layer using an offset spatula. Place the second cake layer on top and repeat with the remaining graham frosting. Finally, add the third and final cake layer.
2. Once the chocolate ganache has cooled to a spreadable, yet not too runny, consistency, begin frosting the entire cake. If the ganache is a bit too thin, work with small amounts at a time, allowing it to slightly firm up as you go. The ganache may seem tricky at first, but with patience, it will come together beautifully to coat the cake smoothly.
3. Before the ganache has a chance to fully set, gently sprinkle the sides of the cake with additional graham cracker crumbs. Press them lightly into the ganache for adhesion and a wonderful textural contrast.
4. Using a French star tip, such as an Ateco 869, pipe the prepared marshmallow meringue artfully on top of the cake. For that authentic campfire touch, lightly toast the meringue with a culinary torch, if desired, until beautifully golden brown and slightly caramelized in spots.

• Ganache Consistency: If your chocolate ganache begins to harden too much before you’ve finished frosting the cake, gently reheat it over a double-boiler (bain-marie) for a few moments, stirring until it returns to a spreadable consistency. Be careful not to overheat.
• Toasting Meringue Without a Torch: No culinary torch? No problem! You can achieve a similar toasted effect by carefully placing the cake under a hot broiler for a very quick minute. Keep a vigilant eye on it – do not leave it unattended, as meringue can burn or melt quickly! Alternatively, the meringue is absolutely delicious served as is, untoasted.
• Storage: Store the S’mores Cake covered in the refrigerator. Allow it to come closer to room temperature for about 30 minutes before serving for the best flavor and texture.