📋 Ingredients
● For the Cake:
- 1 cup (226g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 ¾ cups (220g) all-purpose flour
- ½ cup (60g) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) whole milk
- 1 ½ cups mini marshmallows
● For the Chocolate Frosting: - ½ cup (113g) unsalted butter
- ¼ cup (30g) unsweetened cocoa powder
- ⅓ cup (80ml) whole milk
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
● For Topping: - 1 cup chopped pecans (optional)
- Extra mini marshmallows
📝 Instructions
1: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
2: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
3: Add the eggs and vanilla extract; mix well.
4: In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
5: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
6: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7: Remove the cake from the oven and immediately sprinkle the mini marshmallows on top; return to the oven and bake for an additional 2 minutes until they’re soft.
8: For the chocolate frosting, melt the butter in a saucepan over medium heat. Stir in the cocoa powder and milk, whisking until smooth. Remove from heat, then mix in the powdered sugar and vanilla extract until silky smooth.
9: Pour the warm chocolate frosting evenly over the cake.
10: Top with chopped pecans and extra marshmallows. Let the cake cool for 30 minutes before slicing and serving.
🌟 Pro Tips
- For extra gooeyness, broil the marshmallows for 30 seconds to achieve a toasted effect.
- Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience. Enjoy!
