Graham cracker cake - marshmallow fluff buttercream - chocolate ganache. This S'mores Cake lets S'mores lovers dreams come true.
Preheat oven to 350°F (175°C). Line the bottom of two 9" spring pans with parchment paper and set aside.
Make the cake: Stir graham flour, flour, baking powder, and salt in a medium sized bowl to combine. Set aside. In a large mixing bowl, beat butter with sugar with a handheld or stand mixer fitted with a whisk attachment on medium speed until creamy and combined for about 1-2 minutes. Add eggs and vanilla* and whisk until creamy and smooth for about 1-2 minutes. On low speed, stir in dry ingredients and milk alternately. Divide batter into the two prepared baking pans equally. Bake for about 23-25 minutes or until a centered toothpick in the middle comes out clean. Let cool completely in baking pans.
Make the ganache: Place chopped chocolate in a heat proof bowl. Set aside. Heat heavy cream in the microwave for about 1 - 1 1/2 minutes or until very hot and almost boiling. Pour over chocolate and let stand for about 2 minutes. Stir until chocolate is completely melted and combined. Set aside.
Make the marshmallow buttercream: Whisk butter with sugar with a handheld or stand mixer fitted with a whisk attachment on medium speed until creamy and combined for about 1-2 minutes. Add marshmallow fluff and stir just until combined. Set aside.
Remove cake layers from baking pans and spread 3/4 of the marshmallow buttercream on top of the bottom layer evenly. Spoon about 1/3 of the chocolate ganache onto the marshmallow buttercream. Spread evenly. Place top layer on top and press lightly to level the cake. Spread the rest of the marshmallow buttercream around the edges. Spread the remaining chocolate ganache on top of the cake. Chill in the fridge for about 1 hour.
Make the meringue: Whisk egg whites with a pinch of salt on high speed until soft peaks form. Add sugar and whisk for about 5 minutes until stiff and glossy.
Spread or pipe meringue on top of the cake. Decorate with additional marshmallows, chocolate bars, and graham crackers if desired. Toast meringue (and marshmallows) with a kitchen torch. Store leftovers in an airtight container in the fridge for up to 2 days. The buttercream and the ganache are getting firm in the refrigerator. If you want to have the buttercream and the ganache softer, let the piece you want to eat stand at room temperature for about 10-15 minutes before eating.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.