1cuphot wator or hot chocolate(I use hot chocolate)
½cupvegetable oil
2cupsall purpose flour
1¾cupsgranulated sugar
⅓cupspecial dark cocoa powder
⅓cupregular cocoa powder
2teaspoonbaking soda
1teaspoon baking powder
1teaspoonsalt
For the graham cracker crunch
1⅓cupsgraham cracker crumbs
6tablespoonbutter (melted)
3tablespoonhoney (or sugar)
For the toasted marshmellow filling
26large marshmallows
1cupunsalted butterroom temperature
2cupspowder sugar
½teaspoonsalt
1cupmarshmallow fluff
For the Chocolate Ganache
1cupdark chocolate chips
½cupheavy cream
For the chocolate buttercream
2cupsunsalted butterroom temperature
1⅓cupsunsweetened cocoa powder
6cupspowder sugarsifted
1teaspoonsalt
¼cupheavy cream
1teaspoonvanilla
Instructions
Preheat your oven to 350 F. Grab 3 8-inch pans or 4 6-inch pans and prep them by spraying the bottom, lining them with parchment paper, and then spraying them again. Set aside.
In a large bowl or a stand sized mixer with the paddle attachment, combine the flour, sugar, both cocoa powders, baking soda, baking powder, and salt. Mix on low until evenly combined.
In a small bowl, combine the eggs, buttermilk, hot water, and vegetable oil. With a whisk, whisk all the ingredients until evenly combined.
With the mixer on the lowest speed, pour the liquid ingredients into the dry and mix until just combined.
Divide the batter evenly between the pans and bake for 18-20 minutes. After they are done baking, let them cool for 10 minutes and then transfer them out of the cake pan onto a cooling rack, and let them finishing cooling there.
After the cakes have come to room temperature, wrap them in saran wrap and freeze them in preparation for frosting.
For The toasted marshmallow filling
Set oven to broil. Spread the marshmallows in an even layer on a baking sheet lined with parchment paper.
Toast the marshmallows until they start to brown (This doesn’t take much time. So watch carefully. I have burnt them more times than I am willing to admit). Then remove them from the oven and flip. Toast again on the other side. Let them cool for a few minutes. I like mine super toasty.
Beat butter, powdered sugar, and vanilla in a large mixing bowl until creamy and smooth.
Add the cooled marshmallows and jar of marshmallow fluff, then beat well until combined.
For the Chocolate buttercream
In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
With the mixer on the lowest speed, add the powdered sugar, cocoa powder, cream, salt, and vanilla. Once it is all combined, beat on high for 2 minutes. With a rubber spatula, scrape down the sides and beat for 2 more minutes.
For the Gragam Cracker Crunch
Preheat your oven to 350 degrees F. Line and sheet pan with parchment paper. Set aside.
In a medium size bowl, combine all the ingredients (remember to melt the butter).
Bake for 8 minutes, turn crumbs over, bake for 8 more minutes. Do this until the graham cracker is a darker brown. Let it cool.
For the ganache
Heat the cream in a microwave safe bowl until bubbly.
Pour the hot cream over the chocolate chips and don’t touch it for 5 minutes.
After 5 minutes, stir until combined. Let it cool
assembly
Level the cakes, if needed.
Pipe a small dollop of chocolate frosting on a cake board. Set bottom cake layer top side up,
With a piping bag, pipe a medium size rim around the chocolate cake with the chocolate frosting.
With an offset spatula, spread half of the cold ganache on cake layer.
Spread half of the toasted marshmallow filling on top of the ganache layer. Sprinkle ⅓ cup of the graham cracker crumb onto the marshmallow filling. Use your hand to press down on the graham cracker to make sure you lock those crumbs in place.
Add the crushed S’mores Oreos.
Gently place the next cake layer top side down onto the graham cracker filling. Repeat the same steps by piping a rim, adding the cold ganache, adding the marshmallow filling, and topping with the graham cracker crumbs.
Place the final cake layer top side down and frost the outside of the cake with a thin crumb coat of chocolate buttercream frosting.