Hot Cocoa Cake Parfait (Paleo)

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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.

* Per serving · 4 servings · Values may vary.