Chocolate Cake

2 cups all-purpose flour

3/4 cup cocoa powder

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 cups granulated sugar

1/2 cup plus 2 Tbs. grapeseed or canola oil

2 tsp. vanilla extract

3 eggs

1-1/2 cups buttermilk

1/2 cup hot water

Graham Frosting

1/2 cup unsalted butter, softened

4 tbs. cream cheese, softened

2-2 1/2 cups confectioners sugar

1-2 Tbs. milk

1/2 tsp. vanilla extract

1/3 cup crushed graham cracker crumbs

Chocolate Ganache Frosting

12 oz. semi-sweet chocolate

1 cup heavy whipping cream

Meringue

3 egg whites

2/3 cup granulated sugar

1/2 tsp. vanilla extract

Assembly

Additional graham cracker crumbs

1/3 cup of teddy grahams

Make the Cake

1. Pre-heat oven to 350 degrees F. Grease and flour three 8-inch round cake pans and set aside.

2. Sift together the flour, coco powder, baking powder, and salt. Set aside.

3. In the bowl of an electric mixer, mix the oil and sugar on medium until combined.

4. With the mixer low, add in the vanilla and eggs, one at a time. Mix until combined and smooth. Stop the mixer and scrape down the bowl.

5. With the mixer on low, add the dry ingredients and buttermilk in alternating batches, starting and ending with the dry ingredients. Carefully stream the hot water. Mix on medium speed until smooth, but not more than 20-30 seconds after the water has been added.

6. Evenly distribute the batter into the prepared pans. Bake for 25 5to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool on a wire rack for 10 minutes before removing the cakes from their pans. Cool completely.

Make the Graham Frosting

1. Using an electric mixer, beat the butter and cream cheese together on medium until smooth.

2. With the mixer on low, gradually add in the sugar, milk and vanilla.

3. Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy.

4. Mix in the graham cracker crumbs. Adjust the sugar and cream quantities until desired consistency is achieved.

Make Chocolate Ganache Frosting

1. Place chocolate and heavy cream in a microwave safe bowl. Heat in microwave for 2 minutes. Allow to stand for 30 seconds, then gently whisk until chocolate is melted and mixture is smooth. Allow the Ganache to cool at room temperature until it reaches a slightly thickened, yet spreadable consistency.

Make the Meringue

1. Place egg whites and sugar in a medium saucepan. Whisk mixture over a double boiler until sugar mixture reaches 160 degrees on a candy thermometer.

2. Pour into a bowl of an electric mixer and whisk on high until glossy stiff peaks form - about 8 to 10 minutes. Add vanilla.

Assemble the Cake

1. Place the bottom layer of cake on a serving dish. Spread on half of the frosting. Top with the next layer of cake and repeat. Frost the cake with Ganache. Sprinkle the sides of the cake with additional graham crumbs. Pipe the meringue on top of the cake. Lightly toast meringue with a culinary torch if desired. Scatter the Teddy Grahams on meringue.