Ingredients

• 6 Eggs
• ⅔ cup Vegetable Oil
• 1 ½ cups Buttermilk, room temperature
• 2 packages Decadent Chocolate Cake Mix

• 3 oz Dark Chocolate
• 3 oz Milk Chocolate
• 2 ¾ cups Powdered Sugar, sifted
• ½ cup Dutch Process Cocoa Powder
• 1 ½ cups Unsalted Butter, softened
• 1 tsp Salt
• ½ cup + 2 Tbsp Heavy Cream, room temperature

• 4 Egg Whites
• 1 cup Granulated Sugar
• ¼ tsp Cream of Tartar
• ½ tsp Vanilla Extract

• Hot Cocoa Mix for dusting

Instructions

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans or line with parchment. 

2. In a large bowl, combine eggs, oil and buttermilk. Whisk until fully blended. Add chocolate cake mixes and whisk until smooth. 

3. Divide batter evenly between pans. Bake 30–40 minutes, or until a toothpick inserted in the center comes out clean. 

4. Cool in the pans 10–15 minutes, then transfer to a wire rack to cool completely. 

5. Trim the rounded tops of the cake layers using a cake leveler or a serrated knife so the layers are flat and even. 

1. Melt dark and milk chocolate together, either in short 20–30 second bursts in the microwave, stirring between each interval, or gently over a pot of simmering water. Set aside to cool slightly before using. 

2. Sift powdered sugar and cocoa powder together. 

3. Cream butter and sifted powdered sugar/cocoa powder and salt, scraping the bowl frequently. 

4. Slowly add heavy cream and beat until smooth and fluffy. 

5. Add melted chocolate and beat again until fully incorporated. Scrape the bowl and mix until smooth. 

1. In a heatproof bowl, whisk together egg whites, sugar and cream of tartar. 

2. Place over simmering water (double boiler), ensuring the bowl does not touch the water. Stir constantly with a heat-proof spatula until the mixture reaches 160–170°F or the sugar dissolves and does not feel grainy when rubbed between your fingers. 

3. Immediately transfer to a stand mixer fitted with the whisk attachment. Beat on high until the mixture is glossy, fluffy and cool, 5–8 minutes. Once slightly cooled, add vanilla extract and whip briefly to incorporate. 

4. Transfer to a piping bag fitted with a large round tip. 

1. Place one leveled cake layer on a serving plate or cake board. Spread with a layer of chocolate frosting, and add the second leveled cake layer on top. Frost the top and sides with remaining chocolate frosting. 

2. To top with the whipped marshmallow, hold the piping bag straight over the cake and squeeze gently, starting at the base of each mound. 

3. Pipe the marshmallow in a steady upward motion, allowing it to naturally taper to a soft, pointed peak. Vary the size of each mound to create a playful, textured surface that covers most of the cake’s top. 

4. Dust lightly with hot cocoa mix, if desired. Serve at room temperature.