Directions:

1. Preheat oven to 325º F. Spray bundt pan with nonstick cooking spray.
2. Sift flour, cocoa powder, hot chocolate powder, baking powder and baking soda. Mix chocolate chips and salt with flour.
3. In large bowl, combine oil, milk, eggs. Add flour mixture.
4. Pour into prepared pan.
5. Bake for 35-40 minutes or until toothpick inserted into center comes out clean.
6. Cool.
7. Fit piping bag with large round tip. Fill bag with marshmallow fluff. Insert tip of piping bag into cake to pipe fluff inside. Repeat at 1/4-inch intervals along base of cake. Note: extra fluff will slightly extrude from opening.
8. To make ganache, heat cream until steaming. Chop chocolate bar and place in small bowl. Pour cream over chocolate and slowly stir until melted and mixture is thick. Add salt and vanilla bean paste. Mix.
9. Invert cake onto plate or stand. (Top of cake will now be decorative ridges molded by the bunt pan.) Pour warm ganache over cake and top with mini marshmallows. Enjoy!