For the cake, preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a large bowl combine the flour, graham cracker crumbs and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time followed by the vanilla extract. On low speed, add the dry ingredients alternating with the milk until just combined. Divide the batter between the prepared pans. Bake for 28-30 minutes until a toothpick inserted in the center of the cake comes out clean and the edges of the cake pull away from the pan.

Let the cakes cool in the pans for 15 minutes. Then remove them and transfer to a wire rack to cool completely before frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed for 4 minutes until smooth. Sift together the confectioners’ sugar, cocoa powder and salt. On low speed, slowly add the sugar-cocoa mixture followed by the milk, corn syrup and vanilla extract. Beat on high speed for 3 minutes.

To assemble the cake, use a serrated knife to trim the tops of the cakes as needed to make them even. Slice the cakes in half crosswise to create 4 layers. Using an offset spatula, frost the top of one of the layers and stack another one on top. Repeat with the remaining layers. Frost the top of the cake followed by the sides.