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First make your Graham Cracker Cake: Preheat your oven to 350oF (180oC). Grease three 6 inch cake rounds and line the bottom with parchment.
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In a medium bowl whisk flour, baking powder, baking soda, cinnamon and salt until well combined.
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Using a stand mixer cream the butter until smooth.
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Add both sugars and beat on medium high until pale and fluffy (2-3mins).
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Reduce speed and add eggs one at a time, fully incorporating after each addition then add vanilla.
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Add in the dry ingredient mixture and the buttermilk then mix until both are fully incorporated. Be careful not to overmix as this will make your cake tough.
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Spread batter evenly into prepared cake tins. Smooth the top with a spatula and whack the pans against the counter to level out the batter.
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Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
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Remove from the oven and allow to cool for 10 minutes before turning the cakes out onto a wire rack to finish cooling.
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For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.
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Place the bowl over a ban marie. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.
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Once warm, transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add in the salt and vanilla and mix until combined. Use immediately.
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To Decorate: Remove the parchment form the bottom of your cakes and place 1 layer, flat side up, on a flat plate or cake pedestal.
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Using a offset spatula spread a thick even layer of
Chocolate Fudge Frosting between the layers.
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Next frost the outside of the cake by creating a crumb layer. Spread the Meringue frosting on top and all over the sides of the cake. This is just a rough coat to catch loose crumbs. Do not worry about this looking perfect as this layer acts as a base layer of frosting.
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Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)
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Take the cake out of the fridge. Using a large offset spatula spread on another final layer of frosting. the rougher the frosting the better as it will create texture.
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Take a blowtorch and toast the outside of the cake all over really well. Store the cake at room temperature for up to 3 days. Enjoy!