An easy and delicious cake, with a chocolate bundt cake, topped with toasted marshmallows, graham cracker pieces and Hershey milk chocolate bar pieces
Devil's Food Cake Batter:
2cupsall purpose flour
1cupbrewed coffeecooled to lukewarm
Chocolate Ganache (or use a store-bought chocolate sauce):
4ozchopped chocolateabout 1/2 cup chopped, preferably a good quality dark chocolate (chocolate chips will work, though make a slightly thinner sauce)
1/2cupheavywhipping cream, 35% b.f.
Toasted marshmallowsabout 1/2 a bag. Toast with a kitchen torch or see oven toasting instructions in the Notes below.
Graham Cracker pieces
Hershey's Milk Chocolate Bar pieces
Make the cake: Preheat oven to 350F (regular bake setting/not convection).
Prepare your bundt pan by spraying liberally with a Baking Spray OR brush the inside thoroughly with butter, oil or shortening, then add a spoonful of flour to the pan and tilt, rotate and shake until the entire inside of the pan is coated with flour. Add more flour if necessary, then discard any excess flour. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cocoa. Set aside.
2 cups all purpose flour, 1 tsp salt, 1 tsp baking powder, 2 tsp baking soda, 3/4 cup cocoa
In a large bowl with an electric mixer, or the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and oil at medium speed for about 1 minute. Add the eggs, one at a time, beating well between additions. Add the vanilla and mix in. With mixer on low, add the flour mixture alternately with the milk until combined. (That means add 1/3 of the flour, mix in, then 1/2 of the milk, then another addition of flour, then the remaining milk and the remaining flour). Once combined, beat well for 30 seconds. With mixer on low, slowly add the lukewarm coffee and mix until combined.
2 cups sugar, 1 cup oil, 2 large eggs, 1 tsp vanilla, 1 cup milk, 1 cup brewed coffee
Pour batter into prepared bundt pan.
Bake in preheated oven for about 45 minutes, or until a (long) tester tests clean when inserted into the centre of the cake. Allow cake to cool in pan for exactly 10 minutes, then place a large plate or cooling rack over the top of the pan and invert. If cake doesn't fall out immediately, tap on the bottom of the pan with a wooden spoon a few times to encourage it. Allow cake to cool completely before topping. *If making the chocolate ganache, start it once the cake has been turned out to cool, as the ganache will take upwards of an hour or more to cool and thicken.
To make the chocolate ganache: Chop the chocolate and set into a small bowl. Heat the cream in a small saucepan or in the microwave just until boiling, then immediately pour over the chocolate pieces. Stir the mixture until the mixture is completely smooth. Allow to cool on the counter, stirring once in a while, until the mixture reaches the nice, thickened (but not super thick) consistency. This might take up to an hour or more. You want it to be thin enough to run off a spoon, but not so thin that it would immediately run off the cake. Generally, the mixture needs to cool completely at least to reach this point, so if it is still warm, it's probably not ready yet.
4 oz chopped chocolate, 1/2 cup heavy
To assemble the cake: Spoon the ganache over the top of the cake, allowing it to run down the sides somewhat here and there (it will generally find its own way if you add enough to the top). Allow to stand to set a bit before topping with toasted marshmallows. Insert graham cracker and chocolate bar pieces between the marshmallows here and there. *If making ahead, hold back the graham crackers and insert just before serving, as they tend to get soggy as they sit on the cake.
Toasted marshmallows, Graham Cracker pieces, Hershey's Milk Chocolate Bar pieces
How to toast marshmallows in the oven: Line up marshmallows on a baking sheet and broil in the oven until the tops are toasted golden brown. This is best done on the 2nd rack down from the top, so you can have better control of the heat. They will brown quickly, so don't wander off. When one side is browned, remove the tray from the oven, turn over the marshmallows, return the tray to the oven and toast that side until golden brown. Allow to cool before transferring to the top of the cake.