Ingredients:

  • 150g all-purpose flour
  • 40g unsweetened Dutch-process cocoa powder
  • 150g granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 large egg
  • 120ml whole milk
  • 60ml neutral vegetable oil
  • 1 tsp pure vanilla extract
  • 60ml hot coffee or boiling water
  • 12 large marshmallows
  • 200g semi-sweet chocolate, chopped
  • 2 tbsp coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate jug or bowl, whisk the egg, milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently. Fold in the hot coffee or boiling water to bloom the cocoa; the batter will be thin.
  5. Drop rounded tablespoons of batter onto the prepared baking sheet, spacing them 2 inches apart to allow for spreading.
  6. Bake for 10-12 minutes or until the cakes spring back when lightly touched. Transfer to a wire rack to cool completely.
  7. Place a halved marshmallow on the flat side of one cake round. Microwave for 5-10 seconds until slightly expanded, then press a second cake round on top to create a sandwich.
  8. Melt the chopped chocolate and coconut oil together in a microwave-safe bowl in 30-second increments until smooth. Dip each sandwich into the chocolate to coat fully, then place on parchment paper to set.