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!