The quickest way to ruin an otherwise gorgeous chocolate fudge cake?
No. Not the whiskey.
(Surprisingly.)
Cereal marshmallows. Straight from the box.
“Outta” isn’t a word I’d normally use, but that’s exactly how they came: right out of the box. I’ve been typing ridiculous typos lately, so here we are. Where is my brain?
Also: the looks I got buying two family-size boxes of Lucky Charms at the grocery store last week. Like I was going to eat them all myself. Don’t judge.
Why did I do this again? Well, last year I made boozy Lucky Charms milkshakes and the pastel marshmallows in the photos made me giddy. They’re so pretty and nostalgic, even if someone (ahem, Eddie) says they taste like styrofoam and squeak when you bite them. Whatever.
You don’t need the marshmallows — they’re purely decorative and fun for my inner child. If you prefer a classy chocolate cake simply covered in thick ganache, go for it. I won’t be offended. But can you imagine Lucky Charms marshmallows that were glittery? My brain just exploded.
I adore the marshmallows — I was that kid who ate all the marshmallows and put the box back in the pantry for my unsuspecting siblings. For this cake I picked out the prettiest marshmallows by hand after buying two large boxes. One marshmallow for the bowl, one for my mouth.
These boxes had oddly colored hat marshmallows — orange, purple, yellow — and fewer rainbows than I expected. The rainbow marshmallows are my favorite.
The fudgy ganache on this cake is incredible. It’s spiked with Irish cream, giving it a lush, boozy note that pairs beautifully with the dense chocolate base. The cake and ganache alone are more than enough, but topped with colorful marshmallows it becomes delightfully playful. I may start putting these gems on everything (no, Lucky Charms kale chips are not happening).
One Bowl Fudgy Whiskey Chocolate Cake
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Ingredients
- 1/2 cup hot coffee
- 6 tablespoons unsalted butter
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup irish whiskey
- 2 teaspoons vanilla extract
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, chopped
chocolate ganache frosting
- 10 ounces semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1/4 cup Bailey’s Irish cream
- Lucky Charms marshmallows for topping
Instructions
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Preheat the oven to 350°F. Grease an 8×8-inch pan with butter and set aside. In a measuring cup, whisk the hot coffee and butter until the butter melts, then set aside.
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In a large bowl, whisk together the eggs, buttermilk, whiskey and vanilla. Stir in the sugar, flour, cocoa, baking powder, baking soda and salt. When partially combined, pour in the coffee-butter mixture and stir until smooth. Fold in the chopped chocolate. Pour into the prepared pan and bake 25–30 minutes, until the center is just set. Cool completely before frosting.
chocolate ganache frosting
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Place the chopped chocolate in a bowl. Heat the heavy cream and Irish cream in a small saucepan over low heat until it just bubbles at the edges. Pour over the chocolate and let sit for a minute, then stir until smooth and combined. Let the ganache rest at room temperature for about an hour so it thickens, then spread it over the cooled cake. The ganache will be thick. Top with marshmallows just before serving; press them gently into the ganache if needed. Marshmallows stay crunchy for roughly 4–6 hours before they soften.
Notes
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cake dreams.