Ingredients
- 1 cup(s) hot, strong coffee
- 6 ounce(s) chocolate chips
- 3/4 cup(s) cocoa powder
- 1 cup(s) buttermilk
- 1 cup(s) vegetable oil
- 2 1/4 cup(s) granulated sugar
- 4 whole(s) eggs
- 1 egg yolk
- 1 tablespoon(s) vanilla extract
- 3 cup(s) all-purpose flour
- 2 teaspoon(s) baking soda
- 1/2 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 6 cup(s) Marshmallow Frosting, to ice
- 2 cup(s) graham cracker crumbs, to layer
Directions
- Preheat the oven to 325 degrees F. Grease and flour 3 (9-inch) cake pans. Set aside.
- In a medium bowl, combine the coffee and chocolate chips. Allow to set for 1 to 2 minutes to allow the chocolate to soften. Whisk until smooth. Add the cocoa powder and whisk until fully incorporated. Whisk the buttermilk, oil, sugar, whole eggs, yolk, and vanilla extract into the mixture.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Pour the liquids into the flour mixture and whisk until smooth.
- Evenly distribute the batter into the 3 prepared cake pans. Bake for 25 to 30 minutes or until the center springs back when touched lightly. Cool completely on wire racks.
- Top each layer with 1 to 2 cups Marshmallow Frosting. Sprinkle 1 cup of graham cracker crumbs between each of the first 2 layers. Top with the remaining Marshmallow Frosting. Toast with a kitchen torch if desired.
