• Preheat oven to 350 F. Grease and flour a Bundt pan.
• In a large mixing bowl, whisk together flour, salt, baking soda, baking powder and sugar.
• Whisk together the cocoa powder and the hot coffee and let it cool.
• Add the cocoa mixture to the bowl with the dry ingredients, then stir in the oil, milk, eggs and vanilla. Beat by hand or on low speed of a handheld mixer until smooth.
• Pour the batter into the prepared pan and bake for about 40 to 45 minutes, or until a toothpick inserted in the center of the cake comes out with moist crumbs. Let the cake cool on a rack for 10 minutes. Flip from pan onto a baking rack and set the rack over a cookie sheet or flat surface lined with wax paper, parchment or foil.

Condensed Milk Mixture

• Beat the condensed milk, butter and powdered sugar until smooth. Spread it as evenly as you can over the warm cake, letting it fall into the hole and down the sides. Mix together the marshmallows and pecans, then press into the top of the cake. Press marshmallows into the sides of cake covering it the best you can. Note: Be sure to use a warm cake. If the cake is cool, the marshmallows won't stick as easily.
• Let cake cool – marshmallows and glaze will set. Make the ganache.

Chocolate Ganache Icing

• Bring the ⅓ cup cream to a boil in a microwave safe 2 cup glass measure or in a saucepan. Add 3 ounces of chopped chocolate, corn syrup and butter. Stir until melted and smooth.
• Drizzle spoonfuls of ganache over the marshmallows. If the ganache is too thick, you’ll get clumps, so make sure you thin it out enough.