Cynthia L. Herzog 
directions:
Crust
1. Preheat your oven to 375°F. Spray three 8-inch or four 6-inch round cake pans with nonstick spray, then line with parchment paper. Spray again. Put aside.
2. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Stir until all graham cracker crumbs are moistened with melted butter.
3. Divide evenly between the three molds and press down firmly with your hand or the back of a spoon.
4. Bake for 5 minutes. Let cool while preparing the chocolate cake batter.
Cake
1. Preheat the oven to 325°F.
2. Combine flour, sugar, cocoa, baking soda, baking powder and salt in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. combined.
3. In another bowl, combine the buttermilk, oil, eggs, water and vanilla.
4. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients, scraping up the bottom
bowl with a rubber spatula.
5. Pour batter into prepared pans (about 12 ounces in each 6-inch pan or 15 ounces in each 8-inch pan), over baked graham cracker crusts and bake for 25-30 minutes, or until crisp. until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
6. Cool in pans for 10 minutes, then invert onto a cooling rack and let cool completely.
Wrap in plastic wrap and refrigerate until ready to use.
Marshmallow filling
1. Place marshmallows on a baking sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on middle rack of oven and toast marshmallows until golden brown on top, about 30 to 60 seconds. Keep an eye on them!
2. Remove the pan from the oven and gently flip the marshmallows over and toast them again until golden brown on the other side.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and powdered sugar and beat on low until well blended. Add the vanilla and mix on medium speed for about three minutes
4. With the mixer on low speed, add the marshmallow creme and toasted (cooled) marshmallows and mix for about a minute.
ganache
1. In a microwave-safe bowl, pour the cream over the chocolate chips and heat for about 45 to 60 seconds.
2. Stir and, if necessary, heat another 30 seconds to completely melt the chocolate chips.
3. Allow to cool to room temperature before use.
marshmallow fluff
1. In the bowl of a stand mixer, whisk the eggs and salt until frothy and frothy.
2. Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium heat until sugar is dissolved and simmering, about 5 minutes.
3. With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs, do not scramble them)
4. Eventually all the sugar will be added, then turn the mixer on high. Beat mixture on high for about 5 minutes or until very stiff and glossy.
5. Use immediately.
Butter cream
1. Heat the cream to a boil in a microwave-safe bowl. Pour the hot cream over the chocolate chips and stir until the chips are melted and the mixture is smooth. Put aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
3. With the mixer on low speed, add the ganache. Scrape down sides and bottom of bowl, then mix on medium-high speed for about a minute, until smooth.
4. Gradually add powdered sugar, one cup at a time, followed by vanilla and salt.
5. Buttercream can be stored in an airtight container in the fridge for a week.
6. When you are ready to frost the cake, bring the frosting back to room temperature and stir by hand with a wooden spoon to drive out any air pockets.
Assembly
1. Level each layer of chocolate cake, if necessary, then place first layer of cake, graham cracker side down, on a cake board.
2. Spread half of the chocolate ganache over the cake layer, then freeze for 5-10 minutes to set the ganache a bit.
3. Carefully spread half of the toasted marshmallow filling over the chocolate ganache and repeat steps 2 and 3 for the second layer of cake.
4. Place the last layer of cake, cookie side down, on top and cover with a layer of chocolate icing crumbs. Freeze the cake for 10-15 minutes to set the crumb layer.
5. Finish the frosting of the cake with the chocolate frosting, then decorate the top of the cake with the marshmallow fluff, toast with a kitchen torch, if desired.
