the cake

1 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

3/4 cup cocoa sifted

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/4 cup vegetable oil

1 cup buttermilk

1 cup strong brewed coffee hot

2 large eggs

2 tsp vanilla

the marshmallow Filling

1/3 cup water

3/4 cup granulated sugar

3/4 cup agave (or corn syrup or honey)

3 large egg whites room temperature

1/2 tsp cream of tartar

1 tsp vanilla

the Hot cocoa buttercream

1 cup butter, room temperature

7-8 cups powdered sugar

1 & 1/2 to 2 packs of dry hot chocolate mix (without mini marshmallows)

1 1/2 - 2 tablespoons cocoa powder

2/3 cup + 2 Tbsp heavy cream

for decor

Whole marshmallows, cut up marshmallows, & mini marshmallows depends on how many you want to use!

Cake topper

for the cake:

1. Start by pre-heating your oven to 350 F & prepping 3 6-inch round cake pans with baking spray/butter, and lining with parchment paper.

2. Place all the dry ingredients into the stand mixer & combine

3. In a separate bowl, combine wet ingredients (make sure coffee has cooled before adding)

4. Add the wet into the dry and mix thoroughly

5. Pour batter into the prepared cake tins

6. Bake for 20-35 minutes at 350 F or until a toothpick comes out clean

for the marshmallow filling:

1. In a medium saucepan, combine water, sugar, & agave (or corn syrup or honey)

2. Stir to combine - but don’t continue because crystals will form.

3. When the sugar syrup is about 225°F, - start to whip the egg whites & cream of tartar together, for about 4 minutes - until soft peaks have formed.

4. If timing is on your side, the egg whites should be done around the same time that the syrup reaches 240°F - if the heat comes up too fast, turn it down

5. When the mixture is at 240°F SLOWLY drizzle the liquid into the stand mixer beating on LOW. You want to do this craaaazy slowly but at a constant speed.

6. Once it’s been added, turn it up to high & whip until thick & glossy.

7. Add the vanilla & continue to whip until the bowl is cool to the touch.

8. Fill a piping bag & set aside.

for the hot cocoa buttercream:

1. In a large bowl, beat the room temp butter until it begins to get fluffy

2. Add half of the hot cocoa mix & the cocoa powder- beat again

3. Alternate with adding in the powdered sugar (a bit at a time) and the heavy cream.

4. Begin to taste the frosting & add cocoa, hot cocoa & powdered sugar to your taste.

5. Add in cream until you’ve reached your desired flavor & consistency.

6. Fill a piping bag & set aside.

assembly:

1. Use marshmallow fluff to adhere a cake board to your lazy susan, then a bit more to adhere the cake to that.

2. Place the first (and ugliest) cake layer on the board, and pipe an even layer of marshmallow filling, using an offset spatula to smooth it out.

3. Repeat with the other two layers.

4. Crumb coat the cake with the hot cocoa frosting & set aside in the fridge to cool for about 25 minutes.

5. Once the cake is out of the fridge, add on your final coat of buttercream & using the tip of the spatula, create a wavy pattern in the buttercream.

6. Using the leftover marshmallow filling as glue, place whole, chopped & mini marshmallows on top of the cake & around the base.

7. VERY CAREFULLY AND ONLY IF UR AN ADULT - use a kitchen torch to toast the marshmallows, being careful not to melt the buttercream

8. Finish with the cake topper & place into the fridge for at least another 15 minutes before you cut it

9. Enjoy!