This Hot Chocolate Cake is for everyone who loves chocolate and marshmallows. This cake is a combination of super soft and moist chocolate cake layers, a dreamy creamy hot chocolate buttercream frosting, and a sweet and gooey marshmallow filling. The combination is wonderfully decadent and addicting! My mother enjoyed it when she tasted it and I tried to give it away as fast as possible so that I didn’t hoard it all to myself. SO yummy and such a fun cake!
Isn’t it beautiful?! It’s easy too!
I mean, sure, it’s high maintenance. But there is no slicing weird layers or anything. Nothing overly complicated, just the preparation of a few recipes (cake, frosting, marshmallow) and assembly. Trust me, if I can do this, you can totally do it. Promise!
2 cups flour
2 tsp baking soda
3/4 cup natural unsweetened cocoa powder
2 cups sugar
1 tsp salt
2 large eggs
1 cup milk
1 1/2 tsp vanilla
1 cup hot water
1 cup vegetable oil
Hot Chocolate Buttercream Frosting
2.92 oz hot chocolate powder mix
4 tbsp hot water/milk
1 1/2 cups unsalted butter, room temperature
10 cups powdered sugar
2 tbsp natural unsweetened cocoa powder
1 1/4 cup shortening
1–2 tbsp water or milk
10 oz marshmallow creme
1/2 cup unsalted butter, room temperature
1 cup powdered sugar
White chocolate Ganache
3 tbsp heavy whipping cream
6 oz white chocolate chips
To make the chocolate cake
Preheat the oven to 300°F. Line the bottom and the sides of two 8″ (20cm) baking pans with parchment paper. Set aside.
In a medium bowl, combine the dry ingredients.
In a large mixing bowl with a stand mixer fitted with a paddle attachment, beat the eggs, milk, oil and vanilla extract just until combined. Stir in dry ingredients to combine.
Add the hot water and mix until well combined.
Divide batter into the two prepared baking pans equally.
Bake for 45-50 minutes or until a toothpick in the center comes out clean. Let cool in the pan for about 20 minutes. Then remove from the pan and transfer to a cooling rack. Let cool to room temperature.
To make the hot chocolate frosting
Dissolve the hot chocolate powder into the hot water or milk. It’ll be fairly thick. Set aside.
In a large mixer bowl, beat the butter and shortening until smooth.
Mix in the hot chocolate mixture, powdered sugar and cocoa powder until well combined and smooth.
Add additional water or milk as needed to get the right consistency.
To make the marshmallow filling
In a mixer bowl, beat the butter until smooth. Add the powdered sugar and beat until well combined and smooth. Stir in the marshmallow cream. Set filling aside.
Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally.
Place the first layer of cake on a cake plate or cardboard cake circle.
Spread half a cup of hot chocolate frosting over the cake. The frosting should be higher around the edges so that it holds the marshmallow filling inside the cake (watch the video for better understanding). Layer with 3/4 cup of marshmallow filling (where the frosting is lower). Spread into an even layer.
Repeat two more times. Place the last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting.
Chill in the fridge to set.
To make the white chocolate ganache
Place the white chocolate chips in a heatproof bowl.
Heat the cream just until it begins to boil, then pour over the white chocolate. Let it sit for a couple of minutes, then start stirring gently until all chocolate has melted and the ganache becomes smooth.
Drizzle the white chocolate around the top edge of the cake. Fill in the top of the cake with the ganache and spread evenly.
Refrigerate the cake until ready to serve. Cake is best when stored well covered for 2-3 days.