The cake is a cocoa batter loosened with hot coffee, baked in one pan and cooled for fifteen minutes. The handle of a wooden spoon makes holes all over it.
Chocolate pudding whisked with cold milk is spread over while still soft, so it runs into the holes and leaves a layer on top. After an hour in the fridge, whipped cream folded with marshmallow creme goes on, then mini marshmallows and shavings.
Four Layers, Bottom to Top
What a slice shows when it is cut.
Mini marshmallows and shavings
Scattered over the top.
Whipped marshmallow
Cream whipped to soft peaks with marshmallow creme.
Chocolate pudding
In the holes and as a thin layer over the cake.
Cocoa cake
Poked all over with a spoon handle.
How to Make It
Pan greased
Heat oven to 350°F and grease a 9-by-13-inch pan.
Cocoa batter
Whisk the flour, cocoa, sugar, baking powder, baking soda and salt. Add the eggs, buttermilk, oil and vanilla, then stir in the hot coffee until smooth.
Baked
Bake 30 to 35 minutes until a tester comes out with moist crumbs. Cool 15 minutes.
Poked
Poke holes across the cake with the handle of a wooden spoon.
Pudding poured
Whisk the pudding mix with the cold milk until thickened and spread it over the cake so it fills the holes. Chill 1 hour.
Whipped marshmallow
Whip the heavy cream to soft peaks, fold in the marshmallow creme and spread over the cake.
Finished and chilled
Top with the mini marshmallows and chocolate shavings. Chill at least 1 hour more before slicing.
Ingredient Notes
- Chocolate instant pudding mix
- One 3.9 oz package, whisked with 2 cups of cold milk.
- Marshmallow creme
- Three-quarters of a cup, folded into softly whipped cream.
- Hot coffee or hot water
- One cup; either thins the batter, coffee adds depth.
Why This Recipe Works
- Hot coffee deepens the cocoa flavour without tasting of coffee.
- Poking a slightly warm cake lets the pudding sink right down.
- Chilling before the topping keeps the layers separate.
- Marshmallow creme sweetens and steadies the whipped cream.
Success Tips
- Space the holes about an inch apart and push right to the bottom of the pan.
- Spread the pudding quickly before it sets in the bowl.
- Fold the creme in gently so the whipped cream keeps its volume.
Serving Ideas
Cut cold squares with a knife dipped in hot water so the layers stay clean.
Storage and Reheating
Refrigerate
Keep the cake covered in the refrigerator; the pudding and whipped topping must stay cold.
Frequently Asked Questions
What are the layers?
Chocolate cake, chocolate pudding in and over it, then whipped marshmallow cream with mini marshmallows.
How long does it need to chill?
One hour after the pudding and at least one more after the topping.
