Because marshmallows are not just for campfires and candied yams.
For the batter
1/2teaspoonfine sea salt
1cup(2 sticks) unsalted butterroom temperature
For the topping
116 ounce boxconfectioner's sugar
110 ounce bagmini marshmallows
For the cake
Preheat the oven to 350 degrees Fahrenheit. Prepare a lightly colored 9-inch by 13-inch cake pan by greasing the bottom of the pan.
Combine the flour, cocoa powder and salt in a large bowl and mix together.
Cream the room temperature butter and sugar together with a stand mixer, about 3-4 minutes on moderate speed or until light, fluffy and aerated.
Add the eggs to the creamed butter one at a time, beating lightly after each to incorporate them into the batter. Add the vanilla and mix briefly once more to combine all wet ingredients.
Slowly combine the dry ingredients with the wet ingredients in the stand mixer bowl, scraping the sides with a spatula as needed.
Pour the batter into the prepared cake pan, and bake for approximately 30 minutes or until batter is set and a toothpick inserted into the middle comes out clean.
For the topping
While the cake is baking, use a hand or stand mixer to combine the melted butter, milk, and cocoa. Add the confectioner's sugar 1/2 cup at a time until you've reached the desired consistency. Cover with plastic wrap until ready to use.
Immediately after the cake comes out of the oven, cover the top with marshmallows, then coat with the confectioner's frosting.
If using a ganache topping, place 1 cup of semi-sweet or dark chocolate chunks (or chocolate chips) in a medium bowl. Heat 1 cup of heavy cream in a small saucepan or in the microwave with a microwave-safe container until lightly simmering. Immediately pour the hot cream on top of the chocolate, and cover to contain the steam, about 5 minutes. Uncover and stir with a whisk until all the chocolate has melted and forms a smooth, shiny sauce.