Instructions

Dark chocolate cake

1. Preheat oven to 350.
2. Grease 3 9" pans. Place parchment paper round in the bottom and grease the paper. Set aside.
3. In a large bowl, whisk flour, cocoa powders, baking powder, baking soda, salt and espresso powder together. Set aside.
4. In large bowl or bowl of your stand mixer, whisk together oil, eggs and sour cream.
5. Add buttermilk and vanilla. Whisk until combined.
6. Slowly add dry ingredients into wet ingredients. Mix until combined.
7. Add hot coffee. Mix.
8. Pour into prepared pans.
9. Bake for 18-20 or until cake tester comes out clean.
10. Cool completely.

Graham Cracker Crumbles

1. Preheat oven to 350.
2. Place graham crackers in a ziplock bag. Seal bag while getting most of the air out.
3. Roll graham crackers with rolling pin. Roll until graham crackers are all crumbs.
4. Place graham crackers crumbs in a bowl, add sugar and melted butter. Mix until all the crumbs are coated with butter.
5. Pour graham cracker mixture on sheet pan.
6. Bake for 8 - 10 minutes.
7. Cool completely.

Toasted Marshmallow Buttercream

1. Turn broiler on in oven.
2. Line sheet pan with parchment paper. Spread mini marshmallows on pan.
3. Broil for a few minutes or until marshmallows are toasted. Set aside to cool completely.
4. In stand mixer bowl, beat butter until smooth with paddle attachment.
5. Add marshmallow fluff and mix until combined.
6. Add 3 cups powdered sugar. Mix until combined. Add remaining powdered sugar. Blend until smooth.
7. Add toasted marshmallows. Blend until combined. There will still be lumps of marshmallows.

Assembling Cake

1. On cake stand put about a tablespoon of buttercream on the center.
2. Line the sides of the cake stand with parchment paper so that about 1 -2 inches will be under the cake. This will keep the stand clean while you frost the cake.
3. Remove 1 cake from its pan. Place on buttercream. This will hold the cake in place as you frost it.
4. Spread a layer of butter cream on top of the cake layer. About 1/4 inch thick. Sprinkle about 1/3 cup graham cracker crumbles on top of the layer.
5. Repeat steps 3 & 4.
6. Place 3rd cake layer on top.
7. Refrigerate cake for 1/2 hour. (This step is important. Don't skip it.)
8. Spread a thin layer of buttercream on top and sides of cake. You will still see cake and crumbs will get mixed in.
9. Refrigerate cake for 1/2 hour. (Again, important. It will keep you from having crumbs mixed in the final buttercream layer.
10. Spread the rest of the buttercream on the entire cake.
11. Sprinkle 1 cup mini marshmallows on the top on the outer edge.
12. Using a kitchen torch, toast the marshmallows. (if you don't have a torch, you can toast them in the oven and then put them on the outer edge.
13. Sprinkle remaining graham cracker crumbles in the center.
14. Refrigerate once more for 1/2 hour.
15. Enjoy.