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1
Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring occasionally, until the chocolate melts and the ganache is smooth.
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2
Stir in the vanilla.
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3
Remove the bowl from the pan and set aside until the ganache is cool and thick but still pourable, about 1 hour.
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4
Meanwhile, make the filling: Preheat the oven to 350 degrees F. Toss the graham cracker crumbs, melted butter and salt in a bowl until combined.
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5
Spread out on a baking sheet.
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6
Bake, stirring occasionally, until toasted, 8 to 10 minutes; let cool.
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7
Assemble the cake as close to serving time as possible: Using a long serrated knife, carefully slice each cake layer in half horizontally.
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8
Place 1 cake half on a platter.
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9
Using a lightly oiled offset spatula or spoon, spread one-third of the marshmallow cream on top, stopping about 1 inch from the edge (if the marshmallow cream is difficult to spread, microwave 10 to 15 seconds to soften).
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10
Sprinkle one-third of the graham cracker mixture over the marshmallow cream.
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11
Repeat to make 4 layers, ending with cake; reserve a few tablespoons of the graham cracker mixture for topping.
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12
Pour the ganache over the cake, letting it drip down the sides.
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13
Sprinkle with the reserved graham cracker mixture.
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14
Serve immediately.
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15
Photograph by Levi Brown
