Ingredients:

  • 1 box (15.25 oz) Dark Chocolate or Devil's Food Cake Mix
  • 1 cup (245g) Non-fat Plain Greek Yogurt
  • 1 cup (235ml) Hot brewed coffee
  • 3 Large Eggs
  • 1 tsp Pure Vanilla Extract
  • 1 can (14 oz) Fat-free Sweetened Condensed Milk
  • 1/2 cup (90g) Dark Chocolate Chips (60% cacao)
  • 1 jar (7 oz) Marshmallow Fluff
  • 1 tub (8 oz) Light Whipped Topping, thawed
  • 1 cup (50g) Mini Marshmallows
  • 1 pinch Sea Salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the dark chocolate cake mix, Greek yogurt, eggs, and vanilla extract.
  3. Slowly pour in the hot brewed coffee while whisking until the batter is smooth. The batter will be thin, which helps create a moist crumb.
  4. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  5. While the cake is still hot, use the end of a wooden spoon to poke holes every inch across the surface of the cake, spaced about 1 inch apart, going halfway down the cake.
  6. Pour the entire can of sweetened condensed milk over the warm cake, ensuring it fills the poked holes.
  7. Once the cake has cooled completely, fold the marshmallow fluff into the light whipped topping and spread evenly over the top.
  8. Sprinkle mini marshmallows over the topping. Optional: Use a kitchen torch or place under a broiler for 30-60 seconds to toast the marshmallows.