Ingredients
Equipment
Method
Bake the chocolate cake layers
- Preheat oven to 350°F and grease two 9-inch round pans.
- Whisk all dry cake ingredients together in a mixing bowl until evenly combined.
- Whisk eggs, buttermilk, coffee, vegetable oil, and vanilla extract separately until smooth.
- Pour wet ingredients into dry ingredients and mix until smooth.
- Divide batter evenly between pans and bake for 30-35 minutes, until a toothpick comes out clean.
- Cool the cakes completely before assembling, about 1 hour.
Make the chocolate ganache
- Heat heavy cream until simmering, then pour it over chopped dark chocolate in a heatproof bowl.
- Let the mixture sit for 2 minutes, then stir until smooth.
- Cool ganache until pourable but still fluid.
Make the marshmallow meringue
- Combine egg whites, sugar, and cream of tartar in a double boiler set over simmering water.
- Whisk over the simmering water until the sugar dissolves and the mixture is hot.
- Transfer to a mixer and beat until stiff glossy peaks form.
Assemble and finish
- Spread ganache between the cake layers.
- Add marshmallow meringue between layers, then sandwich the cake.
- Frost the outside of the cake with marshmallow meringue.
- Press graham cracker crumbs around the base of the cake.
- Use a kitchen torch to toast the meringue until golden in dramatic patches.
- Drizzle the remaining ganache over the top so it drips down the sides.
Notes
Pro tip: Cool the ganache until it’s fluid enough to drizzle, but not so warm that it melts the meringue. Store assembled cake in the refrigerator up to 2 days; the torched peaks soften over time. Freeze unfrosted baked cake layers wrapped tightly for up to 2 months; thaw overnight in the fridge before frosting. For a lighter option, swap part of the oil with unsweetened applesauce (use about 1/4 cup) to reduce fat without changing the structure too much.