Preheat the oven to 350 F and prepare a 7-inch cake tin by greasing it with butter and dusting with flour.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.

In the bowl of a stand mixer, beat the butter and ½ cup of the sugar for 3 to 4 minutes until pale and creamy.

Add the 2 whole eggs to the stand mixer one at a time, then add 1 teaspoon of the vanilla extract.

Slowly add the flour mixture to the stand mixer, followed by the milk, to create a smooth chocolate batter.

Transfer the cake batter into the prepared cake tin and bake for 30-35 minutes until the cake has risen and springs back to the touch. Remove from the oven and allow to cool completely.

When the cake is cool, crumble it into a large bowl into fine crumbs.

Finely chop the chocolate and place it into a medium-sized heatproof bowl.

Using a bain-marie, heat the cream until steaming but not boiling. Pour the hot cream over the chopped chocolate and stir until chocolate melts and forms a smooth ganache. Set aside 2 tablespoons of the ganache in a small bowl, then mix the rest into the cake crumbs.

Roll tablespoon-sized scoops of the cake mixture into balls and place them onto a tray.

Coat each ball with graham cracker crumbs and return to the sheet pan.

Dip the ends of the cake pop sticks into the reserved chocolate ganache, then insert them into the cake balls. Place the cake pops in the fridge for at least 1 hour to set.

To make the marshmallow frosting, add the egg whites and cream of tartar to the stand mixer. Beat until foamy, then slowly incorporate ½ cup of sugar, 1 teaspoon at a time, until a meringue forms.

Heat the last ½ cup of sugar and ⅓ cup of water in a saucepan until it reaches 235 F.

Carefully beat the sugar syrup into the stand mixer bowl at low speed. When all of the syrup has been added, increase the speed to high and beat the meringue until stiff and glossy.

Spread approximately 1 tablespoon of marshmallow frosting onto each cake pop. Place them upright in a stand or glass.

Using a kitchen blowtorch, toast the marshmallow frosting until each cake pop is evenly browned. Serve immediately.