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 (273ml) 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. Use binder clips to secure if desired.
- In a medium bowl, combine flour, cocoa powder, baking powder, and baking soda. Add sugar and salt, whisking to blend.
- Create a well in the center, and pour in oil, egg, milk, and vanilla. Whisk until mixed, then add hot coffee and whisk until smooth.
- Spread the batter evenly in the prepared pan and bake for 20-25 minutes or until a skewer comes out clean. Let it cool in the pan.
- For the filling, place marshmallows in a heat-safe bowl. Pour melted butter over them and heat in the microwave, stirring occasionally until smooth. Allow to cool slightly.
- Whip cold cream until stiff peaks form. Fold half into the marshmallow mixture, then fold in the remaining cream gently. Chill for 15 minutes.
- Slice the cooled cake in half horizontally. Spread most of the marshmallow cream on the bottom layer, and place the top layer on. Refrigerate while preparing ganache.
- For the ganache, heat cream with honey until boiling. Pour over chopped chocolate, let sit, then whisk until smooth.
- Pour ganache over the cake, spreading to cover completely. Use reserved marshmallow cream to pipe decorative swirls on top. Slice and serve.
Notes
Ensure the marshmallow filling is cooled to avoid melting the whipped cream.
For best results, use high-quality cocoa powder and chocolate for rich flavor.
Store any leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.