1/2 cup Dutch-process cocoa
1 cup hot water
2 cups (8 1/2 ounces) unbleached all-purpose flour
2 cups (14 ounces) sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon espresso powder
1/2 cup (4 ounces) sour cream
1 teaspoon vanilla extract
2 cups (11 ounces) marshmallow fluff or marshmallow creme
1 cup (6 ounces) semisweet chocolate chips or chopped semisweet or bittersweet chocolate
1/2 cup (4 ounces) heavy cream
1 cup diced, toasted pecans or walnuts
1 cup coconut, optional
freshly whipped cream or vanilla ice cream
- Preheat the oven to 350°F. Grease and flour a 9″ x 13″ cake pan.
- In a large bowl whisk the melted butter, cocoa and hot water together until well combined. In a separate large bowl whisk the flour, sugar, soda, salt, and espresso powder together.
- Pour the wet mixture over the dry ingredients and stir to blend, a few lumps are ok, don’t over mix. Add the sour cream, eggs, and vanilla. Beat on low with a hand mixer until almost completely smooth, a few lumps are fine.
- Pour the batter into the prepared pan and bake for 30 – 35 minutes or until a tester inserted into the center comes out clean.
- Remove the cake from the oven and after 5 minutes dollop the marshmallow fluff by spoonfuls over the top. As it melts spread evenly over the cake. Allow to cool about 1 hour.
- To make the chocolate topping place the chocolate in a heat proof bowl. Bring the heavy cream to a simmer then pour over the chocolate. Allow to sit for a few minutes then whisk until chocolate is completely melted and smooth.
- While still warm spread or drizzle over the cake and sprinkle with nuts and coconut, if desired.
- Top with freshly whipped cream or vanilla ice cream to serve with a maraschino cherry on top.