Ingredients:

  • 1 ¾ cups (210g) All-Purpose Flour
  • 2 cups (400g) Granulated Sugar
  • ¾ cup (65g) Unsweetened Cocoa Powder
  • 1 ½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 Large Eggs, lightly beaten
  • 1 cup (240ml) Buttermilk
  • ½ cup (120ml) Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 cup (240ml) Boiling Water
  • 4 cups Miniature Marshmallows
  • 1 cup (115g) Toasted Chopped Pecans
  • 1 ½ cups (255g) Semisweet Chocolate Chips
  • ¾ cup (180ml) Heavy Cream
  • 2 tablespoons Unsalted Butter

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch (23x33 cm) baking dish.
  2. In a very large bowl, whisk together Flour, Sugar, Cocoa Powder, Baking Soda, and Salt.
  3. In a separate bowl, whisk together Eggs, Buttermilk, Oil, and Vanilla Extract.
  4. Pour the wet mixture into the dry mixture. Mix on low speed or by hand until just combined—do not overmix.
  5. Carefully pour the Boiling Water into the batter. Mix gently until the batter is smooth (it will be very thin).
  6. Pour the thin batter into the prepared baking dish. Bake for 30–35 minutes, or until a skewer inserted near the centre comes out with moist crumbs attached.
  7. Immediately upon removing the cake from the oven, sprinkle the Miniature Marshmallows evenly over the hot surface. Scatter the Chopped Pecans over the marshmallows.
  8. Return the cake to the turned-off oven for 5–7 minutes, just until the marshmallows are puffy and starting to melt, but not browned.
  9. Prepare the Ganache Glaze: Combine Heavy Cream and Butter in a small saucepan over medium heat until just simmering. Remove from heat. Pour the hot cream mixture over the Chocolate Chips in a separate bowl. Let sit for 5 minutes, then whisk until completely smooth and glossy.
  10. Pour the warm ganache evenly over the melted marshmallow layer. Spread gently to cover the entire surface.
  11. Allow the cake to cool completely (at least 2 hours at room temperature or 1 hour in the fridge) before slicing to ensure the layers set properly.