Preheat the oven to 300 degrees. Prepare two 8-9 inch baking pans by buttering them, lining the bottoms with rounds of parchment and dusting with cocoa powder, tapping out the excess.
Place the smoked chocolate chips in a bowl and pour in the hot coffee, allowing it to sit for a minute or two then stirring until smooth.
Sift the dry ingredients (including the sugar) together in a large bowl and set aside. Combine the buttermilk, oil, whiskey and vanilla in a bowl or large measuring cup and set aside.
Beat the eggs until creamy and thickened, 3-5 minutes. Slowly add the chocolate mixture to the eggs, then add the wet ingredients, mixing just until combined. Add half of the dry ingredients, mix until incorporated, then add the second half and mix until combined.
Divide the batter between the two pans and bake for 40 minutes. Rotate the pans in the oven and bake for an additional 20-30 minutes, until a toothpick inserted into the center comes out clean. Place the pans on a cooling rack. Once the pans are cool enough to handle, run a knife around the edges of the pan to loosen the cakes and very carefully turn them out onto the cooling rack to come to room temperature.Assembly // Carefully (the cake is delicate) place one layer of the cake on your serving plate or cake stand. smooth a layer of buttercream on top, sprinkle with graham cracker toffee, and drizzle with slightly warmed (you want it to be pourable) campfire caramel. Place the second layer on top, cover with buttercream and decorate with toffee and drizzled caramel.
Will keep 3 days in the fridge, best served at room temperature.
Recipe by oh honey bakes at https://ohhoneybakes.com/campfire-cake/