Preheat oven to 325°F. Grease and line three 6-inch cake pans (or 2 8-inch cake pans) with parchment paper.

In a large bowl, whisk together the sugar, cocoa powder, flour, baking soda, baking powder, and salt. Create a well in the dry ingredients.

Add the oil, vanilla, eggs, and buttermilk to the well whisking until no lumps remain. Pour in the brewed coffee, mixing until just combined.

Divide the batter evenly between the prepared pans (about 500 g each for 6” cake pans and 750 g each for 8” cake pans) and bake until a knife inserted in the center of the cake comes out clean, 25 to 30 minutes. Cool completely on a wire rack before frosting.

Once the cakes are cool, make the frosting.

Place a large pot with 2-inches of water in it on the stove over medium heat and get a heatproof mixing bowl to make a double boiler. Place the egg whites and granulated sugar in the mixing bowl and place the bowl over the hot water.

Whisk gently and cook until the mixture reaches 160°F and the sugar granules have dissolved.

Remove the bowl from the double boiler and whisk until stiff peaks form, about 3 minutes.

Make the graham cracker crumble. In a medium bowl combine the graham cracker crumbs, melted butter, and honey. Stir to combine.

Assemble the cake. Place one layer of the cake on cake stand or plate. Frost the top of the cake with the marshmallow frosting and sprinkle half of the graham cracker crumble on top. Repeat with the second layer. Frost the top of the third layer. Toast the meringue before serving and enjoy!