Preheat your oven to 350 degrees. Spray three 8-inch round cake pans with non-stick cooking spray and then line with parchment paper. Spray again. Set aside.

In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. With a rubber spatula, mix until all the graham cracker crumbs are combined with the melted butter. You should be able to squeeze the mixture and have it stick together.

Divide the mixture evenly between the three pans and press down firmly with your hand or the back of a spoon (about ¾ cup in each pan).

Bake for 10 minutes. Let cool while you make the cake layers.

Lower your oven to 325 degrees F. In a medium sized bowl, whisk the flour, baking powder, ground cardamon, ground cinnamon, ground nutmeg and salt until combined. Set aside.

In an electric stand mixer bowl fitted with the paddle attachment, cream the sugars and eggs on medium speed until they are light and fluffy. About 5 minutes.

Add the oil and vanilla and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin puree and mix on low speed until combined, about another 30 seconds.

With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.

Evenly distribute the pumpkin batter to the baked graham cracker crust. With the back of a spoon, even out the batter to ensure it’s flat for baking (20 ounces in 8 inch cake pans)

Bake until a toothpick inserted into the center comes out with little to no crumbs on it, about 35-38 minutes. Mine took about 37 minutes.

After they are done baking, let the cakes cool for 20 minutes in the cake pans and then transfer them to a wire rack to finish cooling.

Once they are room temperature, wrap them in plastic wrap and chill them over night, or put them in the fridge. (They only last 5 days wrapped up in the fridge and up to 6 months in the freezer).

In a microwave safe bowl, heat the chocolate for 30 seconds, stir, heat for 30 more seconds, and set aside. The chocolate will not be melted all the way, but this will help it melt better when you add the cream.

In another microwave proof bowl, heat the cream until nearly boiling. Make sure it doesn’t boil over. Pour the hot cream over the slightly warm chocolate and let it sit for 2 minutes, and then stir. Set aside. If there are still chunks, heat for 15 seconds and stir again. Set aside to let it completely cool before using. You want this to be room temperature.

You will use half for the filling and half for the chocolate buttercream.

Place the marshmallows on a lined cookie sheet. DO NOT LINE WITH PARCHMENT PAPER. My oven doesn’t have a broil options, so I used a torch. If you don’t have a torch, directions for oven toasting are on the next step. Line the marshmallows in 5 rows, 4 in each row. With a kitchen torch, torch one side until golden brown, or darker. (I went dark to really give it that toasted flavor) Turn the marshmallows and repeat.

For the oven directions. Place on the middle rack of the oven, and line a sheet pan and lightly spray with cooking spray, broil the marshmallows until golden brown on top, about 30-60 seconds. It can happen fast, so please keep an eye on them. Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, marshmallow fluff, and powdered sugar on low until combined. Add the vanilla and mix on medium-high speed for about 2 minutes.

Scrape down the bowl, add the toasted marshmallows, and beat on medium speed for 2 more minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.

Add the whole half of the chocolate ganache mixture. Scrape down the sides and bottom of the bowl with a rubber spatula and beat for 1 more minute.

Add the powdered sugar, vanilla, and salt. Mix on low until combined, then turn the mixer to a medium high speed, and beat for 3 minutes.

Place the first cake layer on a cake board, with the graham cracker layer on the bottom. Pipe a rim of chocolate buttercream around the edge of the cake.

Spread half of the marshmallow filling and with the back of the spoon, evenly spread to the rimmed buttercream.

Add ⅓ cup of ganache and spread on top of the marshmallow filling. Chill in the freezer for 10 minutes.

Repeat with the second layer of cake.

Place your final cake layer, with the graham cracker layer on the bottom, on top of the second layer of filling.

Apply a thin layer of the chocolate buttercream around the entire cake and freeze the cake for 10 to 15 minutes.

Once the crumb coat is set, finish frosting and decorating the cake with the remaining chocolate buttercream. Add the drip. Serve at room temperature.