Ingredients:

  • 2 cups all-purpose flour
  • 1.25 cups granulated sugar
  • 0.75 cup unsweetened dark cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 2 large eggs
  • 0.5 cup plain Greek yogurt
  • 0.5 cup unsalted butter, melted
  • 1 cup hot brewed coffee
  • 1 tbsp vanilla extract
  • 3 cups mini marshmallows
  • 0.75 cup chopped pecans
  • 0.25 cup unsalted butter
  • 0.33 cup milk
  • 0.25 cup unsweetened cocoa powder
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, 0.75 cup cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk the eggs, Greek yogurt, 0.5 cup melted butter, and 1 tbsp vanilla extract. Gradually pour in the hot brewed coffee while whisking constantly to bloom the cocoa.
  4. Combine the wet and dry ingredients, stirring until just smooth. Pour the batter into the prepared baking pan.
  5. Bake for 30 to 35 minutes until a toothpick comes out with just a few moist crumbs.
  6. Sprinkle the 3 cups of mini marshmallows evenly over the hot cake.
  7. Return the cake to the oven for 2 minutes until the marshmallows are puffed and soft.
  8. While the cake finishes, prepare the frosting: Heat 0.25 cup butter, milk, and 0.25 cup cocoa powder in a small saucepan over medium heat until melted. Whisk in powdered sugar and 1 tsp vanilla until smooth.
  9. Pour the warm fudge frosting over the marshmallow layer, sprinkle with chopped pecans, and let cool before slicing.