• Preheat oven to 350°F. Line a 9"x9" square baking dish . Set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, and cocoa powder.
• In a medium sized bowl, whisk together oil, vanilla, prepared hot chocolate, sweet potato purée, and sugar. Add these wet ingredients to your bowl of dry ingredients. Gently fold in chocolate chips.
• Pour batter into baking dish. Bake at 350°F for 40 minutes. Leave cake in baking dish for about 10 minutes before inverting onto a cooling rack. Let cake cool for a few more minutes. Prepare your fluff during this time.

Vegan Fluff:

• Pour aquafaba into bowl of your stand mixer. Attach whisk tool and whisk on high until aquafaba becomes white and fluffy. Add in sugar in small increments. Mix in cream of tartar. Lastly, mix in vanilla and peppermint extract.
• Spread fluff all over your cake. You can pack on as much or as little as you'd like! Toast fluff with butane torch to get your desired toasty marshmallow effect.