Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup warm water
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp distilled white vinegar
  • 1/2 cup unsalted butter
  • 2/3 cup cocoa powder
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1/4 tsp salt
  • 2 tbsp corn syrup
  • 1 quart vanilla bean ice cream
  • 1 cup mini marshmallows
  • 1/2 cup hot fudge

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Whisk together flour, sugar, cocoa, baking soda, and salt in a large bowl.
  3. Stir in warm water, oil, vanilla, and vinegar until the batter is smooth. Pour into the pan and bake for 25–30 minutes.
  4. Allow the cake to cool completely in the pan.
  5. Melt butter in a saucepan over medium heat; whisk in cocoa powder and sugar until combined.
  6. Gradually stir in heavy cream, salt, and corn syrup. Simmer on low for 3–5 minutes until glossy.
  7. Spread a portion of the hot fudge over the cooled cake base.
  8. Layer the slightly softened vanilla ice cream over the fudge and smooth the top.
  9. Fold in mini marshmallows if desired, then top with the reserved hot fudge.
  10. Chill in the freezer for at least 6 hours or overnight before slicing.