Hot Cocoa Cake

Ingredients

Hot Cocoa Cake

• 1 ½ cups (180g) all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon kosher salt

• ¾ cup Truvia® Sweet Complete® Brown Sweetener

• ½ cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon pure vanilla extract

• ½ cup brewed espresso or strong coffee, cooled

• ¼ cup low-fat milk

• 1 jar (7-oz) marshmallow fluff

Directions

• 1.  

  Preheat oven to 350°F and lightly grease an 8-inch round or square baking pan.

• 2.  

  Whisk together flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.

• 3.  

  Combine melted butter, Truvia® Sweet Complete® Brown Sweetener, eggs and vanilla in separate large bowl until smooth.

• 4.  

  Gradually add the dry ingredients to wet ingredients in thirds, alternating with espresso and milk, until just combined.

• 5.  

  Transfer the batter to the prepared pan in an even layer and bake until a toothpick inserted in the center comes out clean, about 35-40 minutes. Remove cake from the oven and let cool completely.

• 6.  

  Top cake in an even layer of marshmallow fluff, swirling decoratively. Using a kitchen torch, carefully toast the surface until golden-brown and lightly caramelized. Slice and serve.