Ingredients
Scale
- 1 cup plus 1 tbsp (150g) all-purpose flour
- ⅓ cup (28g) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- 1 large egg
- ¼ cup (60ml) oil (such as canola, olive, sunflower or vegetable oil)
- ⅓ cup (80ml) whole milk
- 1 teaspoon (5ml) pure vanilla extract
- ½ cup (120ml) hot coffee
- 5 oz (142g) marshmallows (about 3 cups mini marshmallows or 24 large ones*)
- 3 tablespoon (42g) unsalted butter
- 1 cup (237ml) 35% heavy whipping cream
- 5 oz (142g) semisweet dark chocolate*
- ⅓ cup plus 1 tbsp (95ml) 35% heavy whipping cream, cold from the fridge
- 1 teaspoon (7ml) honey or corn syrup
Instructions
- Preheat the oven to 325°F. Line an 8×8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang. Secure with binder clips if desired.
- Sift flour, cocoa powder, baking powder, and baking soda into a medium bowl. Add sugar and salt, whisk to blend evenly.
- Make a well in the dry ingredients, then add oil, beaten egg, milk, and vanilla extract; whisk until combined and slightly dry. Add the hot coffee and whisk until smooth. The batter will be thin.
- Spread batter evenly in the prepared pan and bake for 20-25 minutes until a skewer comes out clean. Transfer to a wire rack to cool completely, then level the cake if needed.
- For the marshmallow cream, place marshmallows in a heat-safe bowl. Pour melted butter over them and microwave for 2-3 minutes, stirring every 30 seconds until smooth and flowing. Let it cool for 5-10 minutes.
- Pour cold cream into a bowl and whip until stiff peaks form. Mix half of the whipped cream into the cooled marshmallow mixture, then gently fold in the remaining whipped cream in three additions. Chill in the fridge for 15 minutes.
- Slice the cooled cake in half horizontally to create two layers. Reserve 3 tablespoons of marshmallow cream, then spread the rest on the bottom layer. Place the second layer on top and refrigerate.
- For the ganache, heat heavy cream with honey in a saucepan until it boils. Pour over chopped chocolate and let it sit for 2 minutes, then whisk until smooth and glossy.
- Pour the ganache over the cake, spreading it to cover the surface and letting it drip down the sides. Work quickly as the ganache sets fast.
- Once the ganache sets, fill a piping bag with the reserved marshmallow cream and pipe designs on top of the cake. Slice and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure the marshmallow filling cools slightly to avoid melting the whipped cream when mixing.
Using a serrated knife helps create even layers for the cake.
Chill the finished cake for a firmer texture before serving.
- Prep Time: 30 minutes
- Cook Time: No Data
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 302
- Sugar: 24g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg