Ingredients
Scale
- 1 pack Super Moist Triple Chocolate Fudge cake mix
- 240 ml milk
- 115 g salted butter, melted
- 4 eggs
- 240 ml heavy cream
- 170 g semi-sweet chocolate chips
- 298 g mini marshmallows (reserve ½ cup for topping)
- 115 g salted butter, melted (for frosting)
- 3 tablespoons unsweetened cocoa powder
- 80 ml heavy cream (for frosting)
- 360 g powdered sugar
- 120 g pecans, toasted (for topping)
- ½ cup mini marshmallows (for topping)
Instructions
- Preheat your oven to 175°C (350°F) and grease a 23×33 cm (9×13 inch) baking pan.
- Spread the chopped pecans on a baking sheet and toast them for 5-8 minutes. Remove and let cool.
- Mix the cake mix, milk, melted butter, and eggs in a large bowl until smooth. Pour the batter into the prepared pan and bake according to package instructions.
- Cool the cake for about 10 minutes, then poke holes through the surface with the handle of a wooden spoon.
- Heat the heavy cream in a small pot over medium heat, then stir in the chocolate chips until smooth. Pour the ganache over the cake, ensuring to fill the holes.
- Sprinkle the mini marshmallows evenly over the warm ganache.
- Return the cake to the oven for 1-2 minutes until the marshmallows are slightly melted.
- Cool the cake slightly while preparing the frosting.
- Combine the melted butter, cocoa powder, and heavy cream in a medium bowl. Gradually add powdered sugar, mixing until smooth.
- Spread the frosting evenly over the cooled cake and top with toasted pecans and remaining mini marshmallows.
Notes
For a delicious twist, serve with vanilla ice cream, fresh berries, or alongside coffee.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg