Fudgy Chocolate Cake with Marshmallows Recipe
This Fudgy Chocolate Cake with Marshmallows is a decadent treat featuring a moist, rich chocolate cake topped with gooey toasted marshmallows and drizzled with a luxurious hot chocolate sauce. Perfect for chocolate lovers, this dessert combines the warmth of melted chocolate with the sweet softness of marshmallows for an irresistible indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake:
- 2 eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ½ cup milk
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup hot water or hot coffee
For the Topping:
- 1½–2 cups mini marshmallows
For the Hot Chocolate Sauce (Frosting):
- 200 ml heavy cream
- 150 g milk or dark chocolate
- 1 teaspoon butter (for shine)
Instructions
- Prepare Cake Batter: Preheat the oven to 340°F (170°C). In a large bowl, beat together the eggs and both sugars until well combined. Add the vegetable oil, milk, and vanilla extract, mixing thoroughly.
- Add Dry Ingredients: Sift together the cocoa powder, flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, stirring gently to combine.
- Add Hot Liquid: Slowly stir in the hot water or hot coffee. The batter should be runny but smooth, which helps achieve a fudgy texture in the baked cake.
- Bake the Cake: Pour the batter into a greased 22–24 cm (9 inch) round baking pan. Bake in the preheated oven for 30–35 minutes. Test doneness by inserting a toothpick; it should come out slightly moist to maintain a fudgy consistency.
- Toast Marshmallows: Remove the cake from the oven and immediately spread the mini marshmallows evenly over the top. Return the cake to the oven and bake for an additional 3–5 minutes until the marshmallows are golden brown and puffed.
- Make Hot Chocolate Sauce: While the marshmallows toast, heat the heavy cream in a saucepan over medium heat just until warm (do not boil). Remove from heat and add the chopped milk or dark chocolate, stirring until melted and smooth. Stir in the butter for glossy shine.
- Finish and Serve: Pour the warm chocolate sauce over the toasted marshmallows on the cake. Serve immediately while warm for the best texture and flavor experience.
Notes
- For a fudgier cake, reduce baking time slightly and ensure the toothpick comes out moist.
- To achieve a more brownie-like texture, reduce the flour amount to 1¼ cups.
- Sprinkle a pinch of sea salt on top of the marshmallows before adding the sauce to enhance and balance the sweetness.
- Using hot coffee instead of water intensifies the chocolate flavor.
- Ensure cream is warm, not boiling, when melting chocolate to avoid seizing.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 400 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: fudgy chocolate cake, marshmallows, chocolate sauce, chocolate dessert, rich chocolate cake, toasted marshmallows, hot chocolate frosting