knead the bag, add water if needed to spread evenly
Preheat the oven to 345
Prepare either a 8 inch half ball pan or two dozen cupcake by spraying them with a no stick spray like Bakers Joy
Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
In a separate bowl (or a large glass measuring cup) mix the hot water and cocoa
Then add the sour cream and oil and whisk.
Add the wet mixture in a stream to the dry ingredients and mix until blended.
Add the lightly beaten eggs slowly while beating on low.
Add the cooled melted chocolate and mix until uniform in color.
Bake at 345 55-60 mins for the cake about 14 mins for the cupcakes (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)
Using a mixer, beat together the butter, confectioners’ sugar and Marshmallow Fluff.
Add the cream and corn syrup and beat just until smooth.
Soak the gelatin in the cold water in a small bowl and set aside to swell for 10 minutes.
In a large saucepan (this will grow while it boils) dissolve the sugar in the 3 1/3 C of water over low heat, stirring constantly.
Add the swollen gelatin and dissolve.
Raise the temperature and bring to a boil.
Boil steadily, but not vigorously, for 15 minutes without stirring (unless your using a stainless steel pan – then stir).
Remove from the heat and allow to cool about 10 mins.
Pour into a bowl, or mixer, add the vanilla and beat the mixture until very thick and white.
For filling the cupcakes – you can use a “filling” tip or cut a hole in the cupcakes and fill, replacing the top afterwards
For filling the cake – cut in half about 3 inches up then carve a well into both halves, fill and close. I used some leftover chocolate ganache to seal the cake back together
Adding the marshmallow coating
the Cake I used a glass 3.5 quart bowl, for the cupcakes I used the Wilton mini ball pan with 3 ½ inch wide cavities.
Spray or brush with coconut oil
Add the colored coconut and spread around the pan (there will be extra to add later)
Pour the marshmallow half way up the pans and press the cake or cupcakes into the marshmallow and press down – let the marshmallow set completely then pop out the cake/cupcakes
Coat with the extra coconut
MY OCD NOTE – in the video you can see that the marshmallow on top of the cake was very thin – I wasn’t happy with it so the next time I made it I made an additional change. After poping the cake out of the glass bowl (that had a flat bottom) I cut the very top of the cake off to get the coconut off and leave fresh marshmallow exposed and I made a very small batch of marshmallow and added it to the top, then recoated with the coconut – you can see in the blog pictures that it’s thicker and totally seamless!