- 2 1/3 cups all-purpose flour*
- 2/3 cup cocoa powder
- 2 teaspoons baking soda
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 1 teaspoon salt
- 1 cup water
- Chocolate Ganache (double recipe) Chocolate Ganache or Sauce
- 1 cup whole wheat flour or all-purpose white flour*
- 1/3 cup Imperial Sugar Light Brown Sugar
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter
- 4 large egg whites
- 3 tablespoons cold water
- 1 envelope gelatin
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/3 cup water
- 1 tablespoon vanilla extract
- Acetate or flexible poster board
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 310°F.
- Butter and flour four 8-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.)
- Sift together flour, cocoa powder, baking soda and sugar; set aside.
- In a bowl large enough to hold all ingredients whisk eggs and buttermilk until well combined. Add oil, vanilla, almond extract and salt; whisk smooth.
- Meanwhile heat water until hot.
- Add dry ingredients to buttermilk-egg mixture and whisk smooth. Add hot water in 3 increments, while whisking the batter smooth in between additions.
- Divide batter evenly into the pans and place in oven, bake for 33-37 minutes and until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
- Once removed from oven, wait 5 minutes then turn upside down on plastic food lined surface and allow to cool.
- Prepare chocolate ganache and set aside.
- For the graham crumbles, place flour, brown sugar, salt and cinnamon in a bowl fitted with a paddle attachment. Grate cold butter on large eyes of a grater directly into flour/sugar mixture.
- Turn machine to medium and mix until mixture resembles coarse meal.
- Scatter in a thin layer on 2 parchment lined cookie sheets and bake at 350°F for approximately 7-9 minutes or until fragrant and crispy.
- The cake will be built inside a 6-inch high ring with same diameter as your cakes. (This will keep the soft marshmallow frosting in place until it firms.) Make the ring by cutting two 6-inch high by 9-inch long strips of poster board. Place both strips on one another. Wrap cardboard strip with plastic food film and bend it into a circle with same dimensions as the cake layers. Tape it very securely together and place onto a serving tray.
- Place a cake layer into the ring and set aside.
- For marshmallow frosting, place egg whites preferably in a bowl of a stand mixer fitted with a whip attachment. Set aside.
- Mix gelatin with cold water in a very small vessel and set aside.
- In a small saucepan, boil sugar and 1/3 cup water. Once boiling place a lid on pan for 1 minute and then remove lid. (This will make any sugar crystals slide into the syrup.) When syrup reaches 230°F, start whipping egg whites on medium speed.
- Remove syrup from heat at 250°F. Engage mixer in high speed and pour syrup on inner edge of bowl.
- Whip to a thick meringue and melt gelatin in microwave oven in 3-second increments.
- Pour melted gelatin into meringue (ensuring not to pour onto the whip). Add vanilla and while still warm remove from machine.
- Spread 1/4 of warm frosting in ring onto cake layer. Sprinkle with 1/4 of graham crumble and 1/4 of ganache. Cover with second cake layer.
- Repeat with 1/4 of frosting, 1/4 of graham crumble and 1/4 of ganache. Repeat until all components are used. Place in refrigerator.
- After several hours remove cardboard ring. Serve.