Marshmallow Stuffed Hot Chocolate Cake

Ingredients

• ½ cup (120 g) sour cream, at room temperature
• ½ cup (120 g) whole milk, at room temperature
• ½ cup (112 g) canola oil
• 3 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 2 cups (284 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) light brown sugar
• ¾ cup (75 g) Dutch-process cocoa powder
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup (240 g) strong, freshly brewed coffee, hot
• 8 Tbsp. (1 stick or 113 g) unsalted butter, at room temperature
• Pinch salt
• 1 cup (120 g) confectioners’ sugar
• 2 cups (280 g) Marshmallow Fluff
• 2 Tbsp. heavy cream
• 8 oz (226 g) semisweet or bittersweet chocolate
• ½ cup (120 g) heavy cream
• Marshmallows, cut into cubes and toasted

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