Make the Graham Cracker Crust:

1. Preheat oven to 375°F. 
2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon until well blended. Press the mixture an 8-inch cake pan.   
3. Bake for 8 to 10 minutes. Allow to cool before turning out onto a flat surface. 

Make the Marshmallow Fluff:

1. Place the egg whites, salt, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Ensure the mixing bowl and whisk are completely grease-free. 
2. Place the water, sugar, and corn syrup in a medium saucepan. Over low heat, stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved. 
3. Insert a candy thermometer into the pot and heat over medium heat. Do not stir from this point on, as crystals will form. 
4. Simmer this mixture until it reaches 240°F on a candy thermometer and remove from the heat. 
5. Turn on the stand mixer to medium/high speed and whip the egg whites to soft peaks, approximately 3 to 4 minutes. 
6. Turn the mixer to low speed and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up, pop it back on the heat to make it liquid again). 
7. Once all the syrup is in, set the mixer to medium/high and continue whipping for 6 to 8 minutes.  
8. Add in the vanilla and whip until the fluff mixture has cooled. 

Make the Chocolate Cake:

1. Preheat oven to 350°F. Grease and flour two 8-inch round pans. 
2. Combine all the dry ingredients in a large bowl.  
3. Add eggs, milk, oil, mayonnaise, and vanilla. Beat the mixture at medium speed for 2 minutes. 
4. Stir in boiling water (batter will be thin). 
5. Pour the batter into the prepared pans. Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then remove to wire racks and cool completely. 

Make the Whipped Ganache:

1. Place the chocolate in a large microwave-proof bowl and set aside. 
2. Pour the heavy cream into a saucepan and heat over medium heat until scalding. 
3. Pour the cream over the chocolate and shake the bowl slightly to submerge the chocolate. 
4. Leave at room temperature for 5 minutes. Then stir the cream and chocolate until smooth and creamy. If a few chunks of chocolate remain, microwave for 20 seconds, then stir until smooth. 
5. Let cool to room temperature or overnight before adding the softened butter and whipping for 1 minute, until light and fluffy. 

Assemble the Cake:

1. Place a dab of chocolate ganache onto an 8-inch cake board and then place the graham cracker crust on top. Cover the graham cracker crust with a layer of chocolate ganache. 
2. Torte each 8-inch cake into 2 even layers, removing the domes. Place 1 layer of cake onto the graham cracker layer and cover with an even layer of fluff. 
3. Add another layer of cake and cover with an even layer of ganache. 
4. Add a third layer of cake and cover with a layer of fluff. 
5. Add your final layer of cake and crumb-coat the whole cake with ganache. 
6. Refrigerate until firm, then cover the cake with a final layer of ganache.
7. To serve, cover with marshmallows and carefully blowtorch until slightly toasted.