S’mores Layer Cake (Milk Bar style!)

Make the Fudge Sauce: Combine the chocolate, cocoa powder, and salt in a medium bowl.

Combine the glucose, sugar, and heavy cream in a saucepan and stir while bringing to a boil over high heat.

Pour it into the bowl with the chocolate, cocoa powder, and salt. Allow to sit for 1 minute.

Whisk the mixture slowly, increasing speed every 30 seconds, until glossy and smooth. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Make the Chocolate Cake: Preheat oven to 350°F. Spray a quarter sheet pan with non-stick cooking spray and line with parchment paper.

Whisk together the flour, cocoa powder, baking powder, and salt.

Combine the buttermilk, grapeseed oil, and vanilla extract in a measuring cup.

Cream the butter and sugar in a mixer fitted with the paddle attachment for 2-3 minutes. Add eggs and mix for another 2-3 minutes.

Pour in the buttermilk mixture on low speed. Increase speed to medium-high and beat for 3-5 minutes until homogenous.

Add the fudge sauce and mix on low until incorporated. Gradually add the flour mixture, mixing until the batter comes together.

Spread the batter in the prepared pan. Bake for 30-35 minutes until the cake bounces back when poked.

Make the Graham Crust Crumbs: Stir together graham crumbs, milk powder, sugar, and salt.

Whisk together melted butter and heavy cream, pour over dry ingredients, and toss to form small clusters.

Make the Toasted Marshmallow Frosting: Broil marshmallows until golden, turning once.

Beat the butter and powdered sugar on low speed until blended, add vanilla, and beat on medium-high for 3 minutes.

Add marshmallow fluff and toasted marshmallows, mixing on low speed for 1 minute.

Assemble the Cake: Invert cake onto parchment, stamp out 2 circles, and use scraps for the bottom layer.

Layer 1: Place cake scraps in the ring, press down to form a layer, brush with cake soak, and layer with frosting, fudge sauce, and crumbs.

Layer 2: Repeat the process with the first cake round.

Layer 3: Finish with the remaining cake round, frosting, fudge sauce, and crumbs.

Freeze the cake for a minimum of 12 hours. Defrost in the refrigerator for a minimum of 3 hours before serving.