S'mores Layered Cake (Olive Oil Chocolate Cake Made with Kefir)

For the Chocolate Cake:

• 1 cup Lifeway Kefir Organic Plain Whole Milk Kefir
• 3 large Eggs (room temperature)
• 1 1/2 cups Boiling Water
• 1/2 cup Olive Oil
• 1 tbsp. Vanilla Extract
• 1 3/4 cup All Purpose Flour
• 1 cup Cocoa Powder
• 1/2 cup Granulated Cane Sugar
• 1/4 cup Brown Sugar
• 2 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/2 tsp. Salt

For the Graham Layer:

• 1 cup Graham Crackers, (crushed into fine crumbs)
• 2 tbsp. Honey or Maple Syrup
• 2 tbsp. Olive Oil

For the Meringue Frosting:

• 6 large Egg Whites, (room temperature)
• 2 cups Granulated Cane Sugar
• 1/4 tsp Cream of Tartar
• 1 tsp. Vanilla Extract

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1. Preheat oven to 350F. Lightly oil and line with parchment paper three 6" cake pans or two 8" cake pans.

For the Graham Layer:

1. Mix together the honey, crushed graham cracker crumbs, and olive oil in a small bowl. Evenly distribute into the prepared cake pans, then press down like a graham cracker crust. Set aside.

For the Chocolate Cake:

1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
2. In a separate mixing bowl, beat the eggs, olive oil, and kefir on medium speed for 2 minutes, until creamy. Add in the vanilla extract.
3. Working fast, pour the boiling hot water into the olive oil mixture to mix until well-combined, then gradually add in the flour mixture on low speed just until combined.
4. Evenly distribute the batter over the graham cracker bottom in the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans.

For the Meringue Frosting:

1. In a large mixing bowl over a double boiler, whisk together the egg whites, granulated cane sugar, and cream of tartar for 3-4 minutes, or until the sugar is completely dissolved.
2. Transfer immediately to the stand mixer to whisk on medium high speed for 10-15 minutes, or until stiff peaks. Fold in the vanilla extract.
3. To assemble, simply add 1/3-1/2 cup of the meringue frosting in between each layer. You can also melt chocolate to mix into the frosting for the outside layer, topping with roasted marshmallows. I recommend adding cake sticks to keep the layers from becoming uneven when frosting.

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