S'mores Cake with Peppermint Candies

Ingredients:

• 110 g (12 tbsp) unsalted butter
• Cooking spray to spray the pan and spatula
• 1 box (430 g) ready-made chocolate cake mix
• 1 jar (200 g) of creamy marshmallows
• 1 packet (150 g) of instant chocolate pudding
• 1.5 cups of milk
• 9 marshmallows
• 3 graham cracker platins, broken into 1x1cm pieces, plus extra for serving
• 3 tablespoons crushed peppermint candies or red and white peppermint candies
• Whipped cream for serving

Preparation:

1. Preheat oven to 350°F (175°C). Place the butter in a 20x20cm nonstick loaf pan and place in the oven while it preheats.
2. Once the butter has melted, remove the pan from the oven and spray the edges with cooking spray. Sprinkle the melted butter evenly over the chocolate cake mix. Stir with a silicone spatula, then press the mixture into an even layer.
3. Wash a spatula and spray it with cooking spray. Using a spatula, spread the marshmallow cream over the cake pan. Sprinkle the pudding mixture evenly over the filling and pour the milk over it. Gently stir with a spoon to combine the pudding and milk; some marshmallows will rise to the surface. Top with marshmallows and graham crackers.
4. Bake until the top layer is set but the bottom is still very soft, about 50 minutes. Remove from the oven and run a knife around the edges to loosen from the pan. Sprinkle with crushed peppermint candies.
5. Divide the warm cake among plates, top with whipped cream and sprinkle with crushed graham crackers.