Chocolate-Marshmallow Garden Party Cake

I wanted to do something super special for my boys this Easter. I started with my famous chocolate cake coated with my signature chocolate ganache. I love marshmallows, so I topped the ganache with homemade marshmallow icing. A quick sprinkling of crushed Oreos, green-colored coconut for the garden plants and Peep bunnies and we have a garden party! Here's how to do it (I recommend you make the ganache in advance because it needs to cool - it can be made up to 5 days in advance; whisk into icing just before using):

Chocolate Cake
The cake can be made up to 3 days in advance and refrigerated until ready ice. The fully assembled cake can be refrigerated up to 2 days.

Cooking spray

1 3/4 cups all-purpose flour
1 3/4 cups brown sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups Greek yogurt
2 large eggs
4 tablespoons melted butter
1 tablespoon vanilla extract

1 cup boiling water

Preheat the oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray.

In a large bowl, combine the dry ingredients and mix well. 

In a mixing bowl, combine the yogurt, eggs,  butter, and vanilla. Beat on medium speed until blended. Beat in boiling water. Gradually beat in dry ingredients. Mix until blended.

Pour the batter into the prepared pan and bake for 25 minutes, until a wooden pick comes out almost clean. Cool on wire rack.

Ganache

1 cup heavy cream

1 cup semi-sweet chocolate chips

Heat the heavy cream in a small saucepan over medium heat until bubbles appear around the edges. Place the chocolate chips in a bowl and pour over heavy cream. Last stand 10 minutes (don't skip this step or the ganache will cool to quickly and get grainy). Using a spatula, incorporate the chocolate into the cream until smooth. Cover with plastic and refrigerate until firm (at least 1 hour). When ready to use, transfer the ganache to a mixing bowl and beat on medium-high speed until light and fluffy (about 1-2 minutes). Spread on cooled cake.

Marshmallow Icing
2 large egg whites
1 cup light corn syrup
8 marshmallows, quartered
1/2 teaspoon vanilla extract

Combine the egg whites and corn syrup in a bowl set over a saucepan of simmering water (over medium-high heat). Whisk until mixture is very frothy and pale yellow. Add marshmallows and vanilla and whisk until marshmallows dissolve. Transfer the mixture to a mixing bowl and beat on high speed until mixture holds soft peaks. Cool 5 minutes before spreading over ganache on cake.

Toppings: 
Crushed Oreos
Shredded coconut tinted with green food coloring
Peeps bunnies

Have fun with this garden party!