Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined.

Slowly pour in hot coffee while mixing until the batter is smooth.

Pour batter evenly into the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let cool completely. Trim the cakes to fit your desired serving dish or mold.

In a large bowl, whip heavy cream until stiff peaks form.

In a separate bowl, whisk together sweetened condensed milk, crushed graham crackers, and vanilla extract.

Gently fold the graham cracker mixture into the whipped cream until well combined.

Transfer to a freezer-safe container and freeze for at least 6 hours, or preferably overnight.

In a large bowl, whip heavy cream until stiff peaks form.

In a separate bowl, whisk together sweetened condensed milk, cocoa powder, and vanilla extract.

Gently fold the chocolate mixture into the whipped cream until well combined.

Transfer to a freezer-safe container and freeze for at least 6 hours, or preferably overnight.

In a heatproof bowl, place chopped Hershey's chocolate.

In a small saucepan, heat heavy cream over medium heat until just simmering.

Pour the hot cream over the chocolate and let sit for 1 minute.

Whisk until smooth and glossy. Let cool slightly.

In a small saucepan, combine sugar, corn syrup, and water. Bring to a boil over medium-high heat, without stirring, until the mixture reaches 240°F (115°C) on a candy thermometer (soft-ball stage).

While the sugar mixture is heating, in a large bowl, beat egg whites with salt until soft peaks form.

Once the sugar mixture reaches 240°F, slowly and carefully pour it in a thin stream into the egg whites, while continuing to beat on high speed.

Continue beating until the mixture is glossy, thick, and cool (about 5-7 minutes).

Stir in vanilla extract.

Line a large bowl or springform pan with plastic wrap, leaving enough overhang to cover the top.

Place one layer of chocolate cake at the bottom of the prepared dish.

Spread a layer of chocolate ice cream over the cake.

Add a layer of chocolate cake scraps, if needed, to create a flat layer, then add a layer of whole and broken graham crackers.

Spread a layer of Hershey's chocolate ganache over the graham crackers.

Spread a layer of homemade marshmallow fluff over the ganache.

Using a kitchen torch, carefully toast the marshmallow fluff until golden brown.

Add a layer of graham crackers over the toasted marshmallow fluff.

Spread a layer of graham cracker ice cream over the graham crackers.

Top with the second layer of chocolate cake.

Freeze for at least 4 hours, or preferably overnight, to set completely.

Remove the Baked Alaska from the freezer and invert it onto a serving platter.

Remove the plastic wrap.

Spread homemade marshmallow fluff evenly over the entire surface of the Baked Alaska.

Using a kitchen torch, carefully toast the marshmallow fluff until golden brown.

Serve immediately.