Ingredients
- 1/2 cup butter
- 2 oz unsweetened chocolate
- 2 tbsp cocoa powder
- 2 tsp instant coffee/espresso powder
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 1 cup coarsely chopped walnuts
- Marshmallow Topping and Chocolate Fudge Glaze
- 10 1/2-oz package miniature marshmallows, divided
- 1/2 cup sugar
- 2 tbsp milk
- 2 tbsp butter
- 1/4 cup chocolate chips or chopped semisweet chocolate
Preparation
Step 1
Preheat oven to 350F. Lightly grease a 9×13 inch pan.
In a microwave safe bowl, melt together butter and unsweetened chocolate. Stir until smooth. Add in cocoa powder, instant coffee and vanilla extract. Stir until well combined.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, whisk together eggs and sugar until smooth. Stir in chocolate mixture. Stir in half of the flour mixture, followed by the sour cream. Stir in remaining flour mixture, mixing just until no streaks of flour remain. Fold in walnuts.
Pour batter into prepared pan.
Bake for 20 minutes.
Remove pan from oven and sprinkle all but 2/3 cup marshmallows evenly over the cake (approx 4 cups). Return cake to oven for 2 minutes, until marshmallows are puffed but not browned.
Allow cake to cool for several minutes while glaze is prepared.
For the glaze: In a small saucepan, combine sugar, milk and butter. Bring to a boil and boil for 1 1/2 minutes. Remove from heat and stir in chocolate and marshmallows until smooth. Drizzle over still-warm cake.
Allow cake to cool completely before slicing.
Serves 16-20.