Ingredients
Cake
- 1 cup water
- ¾ cup unsalted butter, cut into pieces
- ¾ cup canola oil
- 170g bittersweet baking chocolate, finely chopped
- 1 ½ cups sugar
- 3 cups all-purpose flour
- ¾ cup cocoa powder
- 2 ½ tsp baking soda
- ½ tsp salt
- 3 eggs, at room temperature
- ¾ cup buttermilk
- 1 tbsp vanilla
Chocolate Ganache
- 1/3 cup whipping cream
- 170g bittersweet baking chocolate, finely chopped
Decorations
- 1 cup marshmallow creme
- Bittersweet chocolate curls
- ½ cup mini marshmallows
Steps
Cake
- Pre-heat oven to 350°F. Lightly grease a bundt cake tin.
- Add water, 3/4 cup butter, the oil and bittersweet chocolate to a large microwave safe bowl. Microwave 20 seconds at a time, mixing each time with a whisk until smooth. Stir in sugar until blended. Cool 10 minutes.
- Next, add your eggs to the cooled chocolate mixture one at a time and use a hand mixer to mix into the wet ingredients until well combined.
- Add flour, cocoa powder, baking soda and salt and mix with whisk just until blended after each addition.
- Add buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
Chocolate Ganache
- In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth.
- Cool 10 minutes or until slightly thickened.
- Place cake on serving plate and drizzle with ganache.
Decorations
- Use a spoon to drizzle with marshmallow fluff. If you want to make your marshmallow fluff a little runnier, just add 1 tsp of water and mix into the fluff until well combined.
- Garnish with curls and mini marshmallows.