Cake Smores in 50 Minutes

Instructions:

1. Combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of a 9-inch springform pan.
2. Bake the crust at 350°F (175°C) for 8 minutes until fragrant. Remove from oven and let cool completely to create a moisture barrier.
3. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
4. Whisk in buttermilk, vegetable oil, egg, and vanilla extract until smooth. Stir in the hot coffee until combined.
5. Pour the batter over the cooled crust and bake at 350°F (175°C) for approximately 22-25 minutes or until a toothpick comes out clean.
6. Prepare ganache by heating heavy cream and pouring it over chopped semi-sweet chocolate. Let sit for 5 minutes, then whisk in 1 tbsp of room temperature butter until glossy.
7. Allow the cake to reach room temperature and the ganache to cool to 90°F (32°C). Pour the ganache over the cake and chill for 2 hours.
8. Melt miniature marshmallows with whole milk in a saucepan over low heat. Remove from heat and beat in softened butter, powdered sugar, and cream of tartar until stiff peaks form.
9. Pipe or spread the marshmallow frosting over the chilled ganache layer. Use a kitchen torch or broiler to toast the peaks until golden brown.