Whipped Marshmallow Ganache:

Since the ganache has to chill, I recommend making it first.

Place marshmallows, chocolate, and coconut milk in a large heat safe bowl and place over a pot of shallow boiling water. The bottom of the bowl should not touch the simmering water

Stir the mixture continuously until marshmallows and chocolate are completely melted. Cover and refrigerate until firm (at least 1 hour, but can also be made ahead of time).

Once it’s chilled, beat with a mixer until fluffy. If mixture is too stiff, add a little coconut milk or prepared hot chocolate, or brewed coffee until frosting is spreadable.

Cake:

Preheat oven to 350ºF. Grease three 6-inch cake pans or two 8-inch cake pans and line with a piece of parchment paper cut to size. Set aside.

In a large mixing bowl, combine flour, sugar, cocoa, baking powder/soda and salt until well blended. Mix in milk, coffee, oil and vanilla.

Pour batter into prepared pan and place into the oven for 20–30 minutes, depending on the pan, just until center is set and a toothpick inserted comes out with only a few moist crumbs. Remove and let cool completely before frosting.

Putting it Together:

Place one cake layer upside down on cake plate and spread a layer of ganache evenly on top. Sprinkle with marshmallows (optional), then top with another cake layer and repeat.

Frost the outside of the cake with remaining whipped ganache and top with lots of marshmallows. Dust with cocoa powder (optional) and serve.