Chocolate Marshmallow Layer Cake

For the cake:

1 ¾ cups (220 g) all-purpose flour

¾ cup (65 g) unsweetened cocoa powder

2 cups (400 g) granulated sugar

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 large eggs

1 cup (240 ml) whole milk

½ cup (120 ml) vegetable oil

2 tsp vanilla extract

1 cup (240 ml) hot coffee (or hot water)

For the marshmallow frosting:

1 cup (230 g) unsalted butter, softened

2 cups (250 g) powdered sugar

1 jar (7 oz / 200 g) marshmallow fluff

1 tsp vanilla extract

2 tbsp heavy cream (optional, for creamier texture)

For the topping:

1 cup (180 g) dark or milk chocolate chips

½ cup (120 ml) heavy cream

Mini marshmallows for garnish

Instructions

Make the cake layers

Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.

In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt.

Add eggs, milk, oil, and vanilla. Mix until smooth.

Slowly add hot coffee and mix until fully combined (batter will be thin — that’s okay).

Pour evenly into pans and bake 30–35 min until a toothpick comes out clean. Cool completely.

Prepare marshmallow frosting

Beat butter until light and fluffy.

Add powdered sugar gradually and beat until creamy.

Mix in marshmallow fluff and vanilla extract. Add cream if needed for texture.

Assemble the cake

Place one cake layer on a plate, spread marshmallow frosting on top. Repeat with remaining layers.

Frost the top generously and leave the sides “naked” for a rustic look.

Make chocolate ganache topping

Heat heavy cream until steaming, then pour over chocolate chips. Wait 2 min, stir until smooth.

Pour ganache over the top of the cake, letting it drip slightly down the sides.

Top with a handful of mini marshmallows.

Tips

Chill the cake for 30 min before pouring ganache to help drips set beautifully.

Toast marshmallows lightly with a kitchen torch for a smoky s’mores vibe.