Ingredients:

  • 1.5 cups (150g) Whole-wheat graham cracker crumbs
  • 3 tbsp (42g) Unsalted grass-fed butter, melted
  • 1 tbsp Honey
  • 1 Egg white
  • 1.75 cups (210g) Spelt flour
  • 0.75 cup (75g) Dutch-processed cocoa powder
  • 1 tsp Espresso powder
  • 1.5 tsp Baking soda
  • 0.5 tsp Salt
  • 0.5 cup (100g) Coconut sugar
  • 1 cup Low-fat buttermilk
  • 0.5 cup Avocado oil
  • 2 Large eggs
  • 1 cup Boiling water
  • 4 Large egg whites
  • 1 cup (200g) Honey
  • 0.5 tsp Cream of tartar
  • 1 tsp Pure vanilla bean paste

Instructions:

  1. Preheat and Prep. Set your oven to 350°F (175°C). Line the bottoms of two 8 inch round pans with parchment paper and grease the sides lightly. Note: This ensures the honey rich crust doesn't weld itself to the pan.
  2. Forge the Foundation. In a medium bowl, stir together the 150g graham crumbs, 42g melted butter, 1 tablespoon of honey, and that essential egg white. Press this mixture firmly into the bottom of your prepared pans.
  3. Bake the Base. Slide the pans into the oven for 8 minutes until golden and fragrant. Remove them and let them sit while you prep the batter. This pre bake is what gives you that distinct shatter crisp texture.
  4. Sift the Drys. In a large mixing bowl, sift the 210g spelt flour, 75g Dutch cocoa, 1 tsp espresso powder, baking soda, and salt. Note: Sifting is vital because Dutch cocoa is prone to stubborn lumps.
  5. Whisk the Wets. In a separate bowl, beat the 2 eggs with 100g coconut sugar, 1 cup buttermilk, and 0.5 cup avocado oil until smooth and pale.
  6. The Great Merge. Pour the wet ingredients into the dry. As you stir, slowly pour in the 1 cup of boiling water. The batter will be thin — don't panic! This is exactly what you want for a fudgy, moist result.
  7. The Second Bake. Divide the batter over the pre baked crusts. Bake for 25-30 minutes until a toothpick comes out clean. Let the cakes cool completely in the pans before trying to remove them.
  8. The Meringue Bath. Place 4 egg whites and 200g honey in a heatproof bowl over a pot of simmering water. Whisk constantly until the mixture hits 160°F. It should look opaque and feel hot to the touch.
  9. Whip to Glory. Remove from heat. Add the cream of tartar and vanilla bean paste. Whip on high speed for about 5 minutes until stiff, glossy peaks form and the bowl feels cool.
  10. The Final Torch. Stack your cake layers with a bit of meringue in the middle. Pile the rest on top in big, dramatic swoops. Use your kitchen torch to brown the edges until they look like toasted marshmallows.