First make your Graham Cracker Cake: Preheat your oven to 350oF (180oC). Grease three 6 inch cake rounds and line the bottom with parchment.

In a medium bowl whisk flour, baking powder, baking soda, cinnamon and salt until well combined.

Using a stand mixer cream the butter until smooth.

Add both sugars and beat on medium high until pale and fluffy (2-3mins).

Reduce speed and add eggs one at a time, fully incorporating after each addition then add vanilla.

Add in the dry ingredient mixture and the buttermilk then mix until both are fully incorporated. Be careful not to overmix as this will make your cake tough.

Spread batter evenly into prepared cake tins. Smooth the top with a spatula and whack the pans against the counter to level out the batter.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.

Remove from the oven and allow to cool for 10 minutes before turning the cakes out onto a wire rack to finish cooling.

For the Meringue icing: Place the whites and sugar in the bowl. Whisk to combine.

Place the bowl over a ban marie. Whisk constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch.

Once warm, transfer the bowl back to the mixer. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add in the salt and vanilla and mix until combined. Use immediately.

To Decorate: Remove the parchment form the bottom of your cakes and place 1 layer, flat side up, on a flat plate or cake pedestal.

Using a offset spatula spread a thick even layer of Chocolate Fudge Frosting between the layers.

Next frost the outside of the cake by creating a crumb layer. Spread the Meringue frosting on top and all over the sides of the cake. This is just a rough coat to catch loose crumbs. Do not worry about this looking perfect as this layer acts as a base layer of frosting.

Put the cake in the fridge and let the crumb layer set for around 30 minutes (this will make the finished product look really clean)

Take the cake out of the fridge. Using a large offset spatula spread on another final layer of frosting. the rougher the frosting the better as it will create texture.

Take a blowtorch and toast the outside of the cake all over really well. Store the cake at room temperature for up to 3 days. Enjoy!