Preheat your oven to 350°F (175°C) and grease two round cake pans.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, mix the buttermilk, avocado oil, eggs, vanilla extract, and hot brewed coffee until frothy.

Gently pour wet ingredients into the dry mix, fold them together, and add chocolate chips.

Divide the batter between the prepared pans and bake for 25–30 minutes.

Allow the layers to cool in pans for 10 minutes, then transfer to wire racks.

Heat heavy cream until it simmers, pour over chocolate, and stir until smooth for ganache.

Crush graham crackers, mix with melted butter until coated, then set aside.

Assemble the cake with layers of ganache and graham cracker crumble.

Whip egg whites with cream of tartar to stiff peaks for meringue.

Toast the meringue with a kitchen torch until light golden brown.