Ingredients
The following ingredients have 4 Servings
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup dark chocolate baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup canola oil
- 1 cup milk
- 1 cup brewed coffee, (cooled)
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) salted butter, (softened to room temperature)
- 7.5 ounce jar marshmallow fluff
- 1 cup powdered sugar
- 2 tablespoons molasses
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Instruction
- The first thing I do is brew my coffee so it has time to cool before I need it. It's important to cool the coffee so it doesn't cook the eggs when we combine the two.
- Preheat oven to 350F degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.
- In a large bowl, combine all the dry ingredients (flour, sugar, cocoa, baking soda, baking powder and salt.) Gently whisk to combine.
- In a separate bowl combine all the wet ingredients (eggs, oil, milk, cooled coffee & vanilla extract.)
- Then slowly add in dry ingredients to wet ingredients. Add a little at a time, mix, then add a little more until it is all incorporated.
- Once combined, pour cake batter into prepared baking dish.
- Bake for about 30-40 minutes until a toothpick comes out clean from the center. The cake should also spring back to the touch and not jiggle in the center.
- Allow cake to cool completely, then start on frosting.
- In a medium bowl, using an electric mixer or your stand mixer, mix butter until smooth.
- Then mix in marshmallow fluff.
- Next, stir in molasses.
- Finally, mix in powdered sugar and spices.
- Mix until smooth and creamy.
- Spread onto cooled cake. Slice and serve. Keep cake refrigerated!