Hot Chocolate Cake
This hot chocolate cake with marshmallow frosting is our new favorite winter tradition.
This cake is one of our absolute favorite ways to cozy up when the weather gets chilly.
Cutting into this cake will remind you of sitting around the fire with a cup of hot cocoa. Or maybe it will remind you of spending time with friends and family in someone's kitchen, waiting for your turn to pile your hot cocoa mug with mini marshmallows.
No matter what, we're sure it will bring back some great memories. And that's not even to mention how delicious the cake itself is!
One look at the layers of rich chocolate cake, stuffed with gooey marshmallow filling, will tell you that this recipe is destined to become a winter memory in its own right. It's absolutely delicious, easier to make than you might think, and looks amazing on a dessert table. Enjoy this yummy hot chocolate cake!
Serves10
Preparation Time10 min
Cooking Time1 hr
Ingredients
- For the Cake
- 3 large eggs plus 1 large egg yolk
- 1 1/3 cup dark hot chocolate
- 1/2 cup vegetable oil
- 1 (15.25 ounce) box chocolate cake mix
- For the Ganache
- 1/2 cup heavy cream
- 3/4 cup semisweet chocolate chips
- For the Marshmallow Fluff
- 16 tablespoons unsalted butter, softened (2 sticks)
- 3 cups plus 3 tablespoons marshmallow crème
- 1/2 teaspoon vanilla
- 2 cups confectioner's sugar
Hot Chocolate Cake Recipe
Instructions
-
Preheat the oven to 350 degrees. Grease two 8-inch round cake pans. Line the pans with parchment paper.
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For the cake: Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the eggs and yolk, hot chocolate, and oil until blended. Gradually add the cake mix and whip until combined. Divide the batter between the cake pans. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack, remove the parchment, and let cool completely.
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For the ganache: Heat the cream just until simmering. Place chocolate chips in heat proof bowl. Pour the hot cream over them and let stand for 2 to 3 minutes, then stir until smooth. Set aside to cool.
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For the Marshmallow fluff: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy. Add the marshmallow crème and vanilla and careful mix into the butter. Gradually add in the confectioners sugar and beat until combined.
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Place 1 cake layer on a serving plate. Spread about half of the marshmallow fluff mixture over the top of the cake. Drizzle some of the chocolate ganache over the fluff, letting it drip over the side of the cake.
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Place the second cake later on top of the first spread the remaining marshmallow fluff mixture over the top until smooth. Drizzle the ganache over the top and sides of the cake.
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Arrange a few handfuls of marshmallows on top of the cake. Using a kitchen torch, lightly brown the marshmallows! Dust with graham crackers!
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Slice and serve!
