Directions
- 1Combine 1.5 cups of all purpose flour, 0.5 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of baking powder in a large bowl and whisk them together.
- 2In another bowl, add 0.5 cup of softened butter, 2 eggs, 0.25 cup of granulated sugar, 0.75 cup of brown sugar, and 2 teaspoons of vanilla extract (measured with your heart).
- 3Mix these ingredients well with an electric mixer.
- 4Add 0.25 cup of sour cream and 1 tablespoon of espresso powder to the wet ingredients and mix again.
- 5Add the dry ingredients from earlier to the wet mixture.
- 6Pour in 0.5 cup of brewed coffee that has been cooled to room temperature.
- 7Mix on low speed just a little bit.
- 8Add 0.5 cup of milk and mix again.
- 9Pour the batter into a 9x13 baking dish.
- 10Spread the batter evenly in the baking dish with a spatula.
- 11Bake the cake at 350 degrees Fahrenheit for 30 minutes.
- 12Let the cake cool fully before finishing it off.
- 13In a clean bowl, add approximately half of a 454-gram jar of marshmallow fluff (about 227 grams).
- 14Add 0.5 cup of butter and 2 teaspoons of vanilla extract (measured with your heart) to the marshmallow fluff.
- 15Mix these ingredients together with an electric mixer before adding anything else.
- 16Gradually add between 2 and 3 cups of icing sugar, a small bit at a time, until the right taste and consistency are achieved.
- 17Add approximately 1 tablespoon of milk and mix until smooth.
- 18Spread the marshmallow icing over the cooled chocolate cake.
- 19Cover the top of the cake with shredded coconut, measured with your heart.
- 20Poke holes in the cake to allow the frosting to seep in.
- 21Serve a piece of cake with a glass of milk.
Ingredients
- 1.5 cups all purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 cup softened butter
- 2 eggs
- 0.25 cup granulated sugar
- 0.75 cup brown sugar
- 2 tsp vanilla extract
- 0.25 cup sour cream
- 1 tbsp espresso powder
- 0.5 cup brewed coffee (cooled to room temperature)
- 0.5 cup milk
- 227 grams marshmallow fluff
- 0.5 cup butter
- 2 tsp vanilla extract
- 2 cups icing sugar
- 1 tbsp milk
- 1 bag shredded coconut
Equipment
large bowlwhiskelectric mixer9x13 baking dishspatulaplateforkglass
Tips
- This cake is better the next day, and it's also better after it's been chilled and refrigerated.
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