S'mores Layer Cake

Instructions

1. Add 10 graham crackers to a food processor and pulse until they are very finely ground. Then add in 1/4 cup of powdered sugar and combine. Then pour in 3 tbsp melted, slightly cooled butter and mix until incorporated. Lastly add in 1/4 cup of cream. Pulse until it is smooth and everything is fully incorporated together.

2. Preheat the oven to 350 degrees. Start by creaming 3/4 cup softened unsalted butter together with 2 cups of granulated sugar. Then add in 3 whole eggs and 1 tsp of vanilla and combine. Next add in 1 1/4 cups of buttermilk and mix until combined. Sift together 1 3/4 cups of all purpose flour, 3/4 cup of Dutch process cocoa powder, 1/2 tsp of salt,1 1/2 tsp of baking powder and 1/4 tsp of baking soda. Add the dry ingredients to the wet ingredients a little at a time until it is all thoroughly combined. Lastly mix in 1/2 cup of hot coffee. Divide the batter evenly between three 6" cake pans. It helps to use a food scale to ensure the same amount of batter is in each pan. Bake the cakes for 38-41 minutes, or until a toothpick comes out clean from the centers. After they are done baking, let the cakes cool in the pans for 15 minutes and then out of the pans on a cooling rack until completely cooled.

3. In a large bowl add 1 cup of softened, unsalted butter and beat on medium speed with an electric mixer until the butter is smooth and pale in color. It should about double in size. Next mix in 1/4 tsp of salt and 1/2 cup of Dutch process cocoa powder. Then add 2 1/4 cups of powdered sugar a little at a time until it is all combined. The frosting will be very thick at this point. Add 4-5 tbsp of heavy cream a few spoonfuls at a time until the frosting is smooth and can easily be spread. If it is too stiff add more cream. If the frosting is smooth after only a few spoonfuls of cream, do not add the full amount. (Add cream as necessary).