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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/hot-chocolate-cake-recipe/