Description
A warm, gooey, and deeply chocolatey cake topped with melted marshmallows and nuts, perfect for any dessert lover.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) hot water or hot coffee
- 1 1/2 cups (255 g) mini marshmallows
- 1 cup (100 g) chopped pecans or walnuts, toasted
- 1/2 cup (90 g) chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry mix. Beat on low for 30 seconds, then on medium for 1 minute until smooth.
- Slowly stir in hot water or coffee.
- Pour batter into prepared pan and spread evenly. Bake for 25–30 minutes until a toothpick comes out with moist crumbs.
- Let cool for 5 minutes, then sprinkle mini marshmallows, nuts, and chocolate chips on top.
- Return to oven for 3–5 minutes or broil on low for 30–45 seconds until marshmallows puff and turn golden.
- Let cool for 10–15 minutes before slicing. Serve warm.
Notes
Serve with a scoop of vanilla ice cream or drizzle with warm chocolate sauce. Store covered at room temperature or in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 40g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg