Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

adapted from Paleomg.com.

Ingredients Nutrition

Directions

  1. FOR THE CAKE:.
  2. Preheat oven to 350.
  3. Combine all dry ingredients together in a large mixing bowl.
  4. Mix together all the liquid ingredients in a small bowl, then combine with the dry ingredients. Combine well.
  5. Grease an 8X8” square baking dish with coconut oil and then pour the batter into the pan. Bake for 25-30 minutes until a toothpick comes out clean when inserted in the middle.
  6. FOR THE MARSHMALLOW CREAM:.
  7. While the cake is baking make the marshmallow topping.
  8. Place the egg whites, lemon juice, and vanilla extract in a medium mixing bowl.
  9. Heat the honey in a small saucepan over medium low heat. The honey should reach 220 degrees Fahrenheit -- use a candy thermometer to determine the temperature, or if you don’t have one, just let it bubble for about 1 minute.
  10. Mix the egg whites with a hand mixer or stand mixer into stiff peaks.
  11. SlOWLY add the boiling honey in a light drizzle into the egg whites while still whipping. The whole process should take about 30 seconds.
  12. Continue to whip the egg whites until they reach room temperature. The mixture should be glossy and dense.
  13. FOR THE CHOCOLATE SAUCE:.
  14. Using the same saucepan that had the honey in it, add the chocolate chips and coconut milk inches
  15. Stir the mixture over medium heat continuously for about 5 minutes or until fully melted and silky.
  16. Add in the vanilla extract before removing from the heat.
  17. TO PUT TOGETHER THE CAKES:.
  18. Cut the warm chocolate cake into small squares and layer in mason jars or mugs.
  19. Drizzle cake squares with hot chocolate sauce and top with the marshmallow cream. Continue with a second layer in each jar/mug.