Hot Cocoa Bundt Cake

1. Preheat oven to 350º F.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed. Add the vanilla.
5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the coffee along with the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Coat a 10-12 cup bundt pan that has grooves with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
7. Bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out clean.
8. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.

Marshmallow Topping

1. Once the cake is cool, stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer.
2. Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 4-5 minutes until stiff peaks have formed.

Assembly

1. Transfer the marshmallow topping to a pastry bag fitted with an Ateco 807 round piping tip or similar tip.
2. Starting in the hole of the bundt cake, gently apply pressure to the piping bag and pipe marshmallow topping along the groove of the bundt cake until you reach the outside of it. Repeat this process until all bundt cake grooves have been filled with marshmallow. Enjoy!