Hot Chocolate Cake Recipe

Introduction

Hot Chocolate Cake is a decadent, multi-layered treat that’s perfect for chocolate lovers. Featuring rich chocolate sponge layers, a luscious hot chocolate frosting, and fluffy marshmallow filling, this cake is both impressive and delicious. It’s a delightful centerpiece for any celebration or cozy gathering.

Ingredients

• 2 cups (260g) flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 1 cup (240ml) hot water
• 4 tbsp (60ml) hot water or milk
• 2.92 oz hot chocolate powder mix*
• 1 1/2 cups (336g) unsalted butter, room temperature
• 1 1/4 cup (237g) shortening
• 10 cups (1150g) powdered sugar
• 2 tbsp (14g) natural unsweetened cocoa powder
• 1-2 tbsp water or milk
• 1/2 cup (112g) unsalted butter, room temperature (for filling)
• 1 cup (115g) powdered sugar (for filling)
• 10 oz marshmallow creme
• 6 oz (1 cup) white chocolate chips
• 3 tbsp (45ml) heavy whipping cream
• Mini marshmallows
• Marshmallow bits
• 1/2 cup (112g) unsalted butter, room temperature (for vanilla buttercream)
• 2 cups (230g) powdered sugar (for vanilla buttercream)
• 1/2 tsp vanilla extract (for vanilla buttercream)
• 1-2 tbsp water or milk (for vanilla buttercream)

Instructions

1. Step 1: Prepare two 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 300°F (148°C).
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Step 3: Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Step 4: Stir in the hot water until the batter is smooth and well combined.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 45-50 minutes. Check doneness by inserting a toothpick; it should come out with a few crumbs attached.
6. Step 6: Let the cakes cool for 2-3 minutes in the pans before transferring them to cooling racks to cool completely.
7. Step 7: Dissolve the hot chocolate powder mix in 4 tablespoons of hot water or milk to form a thick paste. Set aside.
8. Step 8: In a large mixing bowl, beat the butter and shortening together until smooth.
9. Step 9: Add half of the powdered sugar and mix until smooth and combined.
10. Step 10: Mix in the hot chocolate paste and cocoa powder until smooth.
11. Step 11: Add the remaining powdered sugar and beat until combined and smooth.
12. Step 12: Add water or milk as needed to reach your desired frosting consistency.
13. Step 13: In a separate bowl, beat the 1/2 cup butter until smooth.
14. Step 14: Add 1 cup powdered sugar and beat until smooth, scraping the bowl as necessary.
15. Step 15: Stir in the marshmallow creme thoroughly. Set this filling aside.
16. Step 16: If needed, level the cake domes with a serrated knife. Cut each cake into two layers, resulting in four layers total.
17. Step 17: Place the first cake layer on a plate or cake board. Spread half a cup of the hot chocolate frosting evenly on top.
18. Step 18: Pipe a dam of frosting around the edge to contain the filling. Add about 3/4 cup of marshmallow filling inside the dam and spread evenly.
19. Step 19: Add the second cake layer, then repeat with frosting and marshmallow filling.
20. Step 20: Repeat this process with the third layer, then top with the fourth cake layer.
21. Step 21: Apply a thin crumb coat of frosting around the sides of the cake. Refrigerate for about an hour to set the filling.
22. Step 22: After chilling, frost the outside of the cake smoothly with the remaining hot chocolate frosting.
23. Step 23: Place white chocolate chips in a medium bowl.
24. Step 24: Heat the heavy cream just until it begins to boil, then pour it over the white chocolate chips.
25. Step 25: Whisk the mixture gently until the chocolate starts to melt. Heat in 10-second increments if needed, whisking between each.
26. Step 26: Drizzle the white chocolate ganache around the top edge of the cake using a spoon or squeeze bottle.
27. Step 27: Fill the top center of the cake with ganache and spread it evenly.
28. Step 28: To make vanilla buttercream, beat 1/2 cup of butter in a bowl until smooth.
29. Step 29: Add half of 2 cups powdered sugar and beat until smooth.
30. Step 30: Mix in a tablespoon of water or milk and the vanilla extract. Beat until combined.
31. Step 31: Add the remaining powdered sugar and beat again until smooth. Adjust consistency with extra water or milk if needed.
32. Step 32: Pipe a ring of vanilla buttercream around the top edge of the cake and garnish with mini marshmallows and marshmallow bits.
33. Step 33: Refrigerate the finished cake until serving time. Let it come to room temperature for a few hours before serving for best flavor and texture.

Tips & Variations

• Use high-quality natural cocoa powder for a richer chocolate flavor.
• For a more intense chocolate taste, substitute half the vegetable oil with melted butter.
• Try garnishing with toasted nuts or chocolate shavings instead of marshmallows for a different texture.
• To make ahead, bake the layers and freeze them; thaw completely before frosting.

Storage

Store the cake covered in the refrigerator for up to 2-3 days. For best flavor, remove from the fridge and let it sit at room temperature for a few hours before serving. Leftover cake can be wrapped tightly and frozen for up to one month; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular hot cocoa mix instead of the specified hot chocolate powder?

Yes, regular hot cocoa mix can be used in place of the specified powder. It may affect the sweetness and texture slightly, so adjust sugar or water amounts if needed.

What can I substitute for shortening if I don’t have any on hand?

You can use an equal amount of unsalted butter as a substitute for shortening. This will add more flavor but may slightly change the texture of the frosting.

Hot Chocolate Cake Recipe

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★★★★★

4.8 from 61 reviews

This decadent Hot Chocolate Cake combines moist, rich chocolate layers with fluffy marshmallow filling and smooth hot chocolate frosting. Topped with a luscious white chocolate ganache and a ring of vanilla buttercream adorned with mini marshmallows, this cake is perfect for chocolate lovers looking for an indulgent dessert that brings warmth and comfort to any occasion.

• Author: Elias
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups (260g) flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 1 cup (240ml) hot water

Hot Chocolate Frosting

• 4 tbsp (60ml) hot water or milk
• 2.92 oz hot chocolate powder mix
• 1 1/2 cups (336g) unsalted butter, room temperature
• 1 1/4 cup (237g) shortening
• 10 cups (1150g) powdered sugar
• 2 tbsp (14g) natural unsweetened cocoa powder
• 1–2 tbsp water or milk (as needed for consistency)

Marshmallow Filling

• 1/2 cup (112g) unsalted butter, room temperature
• 1 cup (115g) powdered sugar
• 10 oz marshmallow creme

White Chocolate Ganache

• 6 oz (1 cup) white chocolate chips
• 3 tbsp (45ml) heavy whipping cream

Vanilla Buttercream

• 1/2 cup (112g) unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp vanilla extract
• 1–2 tbsp water or milk (as needed for consistency)

Decoration

• Mini marshmallows
• Marshmallow bits

Instructions

1. Prepare Pans and Oven: Line two 8-inch cake pans with parchment paper circles and grease the sides to prevent sticking. Preheat your oven to 300°F (148°C) for a low and slow bake that helps achieve moist cake layers.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix until all ingredients are combined well and a smooth batter forms.
4. Incorporate Hot Water: Pour in the hot water and mix thoroughly. The batter will be thin, which is normal and helps create a moist cake.
5. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 45-50 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
6. Cool the Cakes: Remove the cakes from the oven and allow them to cool in the pans for 2-3 minutes before transferring to wire racks to cool completely.
7. Prepare Hot Chocolate Frosting Base: Dissolve the hot chocolate powder mix into 4 tbsp of hot water or milk until thick and smooth. Set aside.
8. Make Hot Chocolate Frosting: In a large mixing bowl, beat the butter and shortening together until smooth. Add half the powdered sugar and beat until well blended.
9. Add Cocoa Mixture: Beat in the prepared hot chocolate mixture and cocoa powder until smooth and homogeneous.
10. Finish Frosting: Add the remaining powdered sugar and mix until smooth. Adjust consistency with additional water or milk as needed.
11. Make Marshmallow Filling: Beat butter until smooth. Gradually add powdered sugar and mix until combined. Stir in marshmallow creme until creamy and well mixed.
12. Layer the Cake: If needed, use a large serrated knife to level the cake domes off. Cut each cake into two equal layers for a total of four layers.
13. First Layer Assembly: Place the first cake layer on your serving plate. Spread 1/2 cup of hot chocolate frosting evenly. Pipe a dam around the edges to contain the filling, then fill with approximately 3/4 cup marshmallow filling and smooth.
14. Repeat Layers: Add the second layer and repeat spreading hot chocolate frosting and marshmallow filling. Repeat the same with the third layer.
15. Top Layer: Place the final cake layer on top, then spread a light crumb coat of frosting around the sides. Refrigerate for about one hour to firm up the filling.
16. Final Frosting: After chilling, frost the outside of the cake with remaining hot chocolate frosting until smooth.
17. Prepare White Chocolate Ganache: Place white chocolate chips in a medium bowl. Heat cream until just boiling, then pour over chocolate. Whisk to melt, reheating briefly in 10-second intervals if needed until fully melted and smooth.
18. Decorate Cake with Ganache: Drizzle ganache around the top edge of the cake and then spread remaining ganache evenly across the top surface.
19. Make Vanilla Buttercream: Beat butter until smooth. Add half the powdered sugar and beat well. Mix in vanilla extract and a tablespoon of water or milk. Add remaining powdered sugar, beating until smooth. Adjust consistency as necessary with additional liquid.
20. Final Decoration: Pipe a ring of vanilla buttercream around the top edge of the cake. Decorate this ring with mini marshmallows and marshmallow bits to complete the look.
21. Chill and Serve: Refrigerate the cake until ready to serve. Before serving, allow the cake to sit at room temperature for a few hours to enhance flavor and texture. Store covered for 2-3 days for best quality.

Notes

• Make sure to dissolve the hot chocolate powder completely to avoid grainy frosting.
• Leveling the cake layers ensures even stacking and a professional look.
• Refrigerate after applying crumb coat for easier frosting application.
• Adjust liquid amounts in frostings to get desired spreadable consistency.
• Allow the cake to come to room temperature before serving for optimal texture and flavor.
• Store the cake well-covered to maintain freshness for 2-3 days.

Keywords: hot chocolate cake, chocolate cake, marshmallow filling, white chocolate ganache, buttercream, layered cake, chocolate dessert