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FOR THE CAKE:.
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Preheat oven to 350.
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Combine all dry ingredients together in a large mixing bowl.
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Mix together all the liquid ingredients in a small bowl, then combine with the dry ingredients.
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Combine well.
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Grease an 8X8 square baking dish with coconut oil and then pour the batter into the pan.
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Bake for 25-30 minutes until a toothpick comes out clean when inserted in the middle.
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FOR THE MARSHMALLOW CREAM:.
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While the cake is baking make the marshmallow topping.
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Place the egg whites, lemon juice, and vanilla extract in a medium mixing bowl.
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Heat the honey in a small saucepan over medium low heat.
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The honey should reach 220 degrees Fahrenheit -- use a candy thermometer to determine the temperature, or if you dont have one, just let it bubble for about 1 minute.
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Mix the egg whites with a hand mixer or stand mixer into stiff peaks.
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SlOWLY add the boiling honey in a light drizzle into the egg whites while still whipping.
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The whole process should take about 30 seconds.
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Continue to whip the egg whites until they reach room temperature.
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The mixture should be glossy and dense.
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FOR THE CHOCOLATE SAUCE:.
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Using the same saucepan that had the honey in it, add the chocolate chips and coconut milk inches
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Stir the mixture over medium heat continuously for about 5 minutes or until fully melted and silky.
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Add in the vanilla extract before removing from the heat.
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TO PUT TOGETHER THE CAKES:.
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Cut the warm chocolate cake into small squares and layer in mason jars or mugs.
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Drizzle cake squares with hot chocolate sauce and top with the marshmallow cream.
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Continue with a second layer in each jar/mug.
