Heat oven to 325 F. Line three 8 inch pans with parchment and lightly butter the sides.

Whisk all dry ingredients in a large bowl until even.

In another large bowl whisk browned butter, oil, and both sugars until glossy.

Whisk in eggs one at a time, then honey and vanilla.

Add dry mix in two additions alternating with buttermilk. Mix just to smooth.

Divide evenly between pans. Bake until centers spring back and a tester is clean. Start checking at 22 minutes. Most ovens land around 22 to 28 minutes.

Cool 10 minutes in the pans, then turn out to cool completely on racks.

Stir warm milk, honey, and salt until dissolved.

Lightly brush a thin coat on each cooled cake layer just before assembly.

Heat cream to steaming. Pour over the chopped chocolates in a heatproof bowl.

Rest 2 minutes, then whisk smooth.

Whisk in butter and salt until glossy.

Cool to a thick spreadable state. For a lighter texture whip briefly once cool.

Target use about 325 to 350 g per filling layer. Reserve any extra for touch up.

In a clean bowl set over barely simmering water, warm egg whites, sugar, and salt while whisking until 160 F and no grit between your fingers.

Transfer to a mixer and whip to stiff glossy peaks and room temperature.

With the mixer on medium add butter a few cubes at a time until silky.

Beat in vanilla.

Fold in the fully cooled toasted marshmallow paste.

Broil mini marshmallows on a lined tray until deep golden.

Scrape into a bowl, add warm cream, and stir until smooth. Cool completely before folding into the buttercream.

In a clean bowl over barely simmering water, warm egg whites, sugar, and cream of tartar while whisking until 160 F.

Whip to stiff peaks.

Gently melt the bloomed gelatin until fluid and just warm. Stream it into the meringue while mixing on low, then increase speed for 10 to 15 seconds to combine.

Use right away.

Heat oven to 300 F.

Mix graham crumbs, sugar, melted butter, and salt until evenly moistened.

Bake on a lined tray about 10 minutes until lightly toasted. Cool fully. Keep the layer thin in the cake so it stays crisp.

Level cakes. Lightly brush the honey milk soak if using.

Pipe a high buttercream dam around the edge of the first layer.

Spread a generous layer of ganache inside the dam. Sprinkle a thin even coat of graham crunch.

Add the second cake layer and repeat.

Crumb coat the entire cake with buttercream. Chill until firm.

Apply a smooth buttercream finish. Chill again until set.

Swipe on a very thin coat of marshmallow meringue, make swoops and peaks, and torch to deep golden with a few darker kisses.

Garnish with milk chocolate chunks, extra graham crunch shards, and a few toasted marshmallows on top.