Introduction

This Hot Chocolate Cake is a decadent delight perfect for chocolate lovers. Layers of moist chocolate cake are paired with rich hot chocolate frosting and a creamy marshmallow filling, finished with a luscious white chocolate ganache and marshmallow toppings. It’s an impressive dessert that’s surprisingly easy to make at home.

A slice of four-layer chocolate cake sits on a white plate with a textured metal look, placed over a beige cloth on a wooden table. The cake has three dark, moist chocolate sponge layers separated by two white creamy layers. These are topped with a thick light brown frosting layer covering the sides and top. Small white marshmallows are scattered on the plate around the cake. A silver fork rests next to the cake slice. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 cups (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

Step 1: Prepare two 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat the oven to 300°F (148°C).
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until combined.
Step 4: Pour in the hot water and stir until the batter is smooth and well combined.
Step 5: Divide the batter evenly between the prepared pans. Bake for 45-50 minutes, or until a toothpick inserted comes out with a few crumbs.

Step 6: Let the cakes cool in the pans for 2-3 minutes, then transfer them to wire racks to cool completely.
Step 7: Dissolve the hot chocolate powder mix in 4 tablespoons of hot water or milk until thick. Set aside.
Step 8: In a large mixing bowl, beat the butter and shortening until smooth.

Step 9: Add half of the powdered sugar and beat until combined and smooth.
Step 10: Mix in the hot chocolate mixture and cocoa powder until well combined.
Step 11: Add the remaining powdered sugar and beat until smooth.

Step 12: Add water or milk as needed to achieve spreading consistency.
Step 13: For the marshmallow filling, beat 1/2 cup butter until smooth.
Step 14: Add powdered sugar and beat until smooth, scraping sides as needed.

Step 15: Stir in marshmallow creme thoroughly and set aside.
Step 16: Level each cake layer by removing domes if needed, then cut each cake into two layers for a total of four layers.
Step 17: Place the first cake layer on a plate or cake board. Spread half a cup of hot chocolate frosting evenly over it.

Step 18: Pipe a dam around the edge, then fill with about 3/4 cup of the marshmallow filling and spread evenly.
Step 19: Repeat layering with the second and third cake layers, alternating frosting and marshmallow filling.
Step 20: Top with the final cake layer and apply a light crumb coat of frosting around the sides.

Step 21: Refrigerate the cake for about one hour to let the filling firm up.
Step 22: After chilling, frost the outside of the cake smoothly with the remaining hot chocolate frosting.
Step 23: Place white chocolate chips in a medium bowl.

Step 24: Heat the heavy cream just until it begins to boil, then pour over the white chocolate chips.
Step 25: Whisk the mixture until the chocolate starts to melt. Heat for an additional 10 seconds and whisk again. Repeat if necessary until smooth.
Step 26: Drizzle the white chocolate ganache around the top edge of the cake using a spoon or squeeze bottle.

Step 27: Fill the top of the cake with the remaining ganache and spread evenly.
Step 28: To make the vanilla buttercream, beat butter until smooth.
Step 29: Add half the powdered sugar and beat until smooth.

Step 30: Add 1 tablespoon of water or milk and vanilla extract, then beat until combined.
Step 31: Add remaining powdered sugar and beat until smooth, adding more liquid if needed for the right consistency.
Step 32: Pipe a ring of vanilla buttercream around the top edge of the cake, then decorate with mini marshmallows and marshmallow bits.

Step 33: Refrigerate the finished cake until ready to serve. Allow it to come to near room temperature before serving for the best flavor and texture.

Tips & Variations

Use high-quality cocoa powder for a richer chocolate flavor.
For a more intense chocolate taste, substitute part of the vegetable oil with melted butter.

Try adding a teaspoon of espresso powder to the cake batter to enhance the chocolate notes.
You can swap the marshmallow creme for homemade marshmallow fluff if preferred.
Decorate with chocolate shavings or cocoa dust for an elegant finish.

Storage

Store the cake well-covered in the refrigerator for up to 2-3 days. Remove from the fridge and let it sit at room temperature for a few hours before serving to soften the frosting and enhance the flavors. Leftovers can be wrapped tightly and frozen for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

A three-layer round cake covered in smooth light brown frosting stands on a white marbled surface. The top edge of the cake is decorated with a thick ring of small and medium-sized white marshmallows, creating a textured border around a flat pale cream-colored top layer. White icing drips down in uneven long drops from the top edge over the brown frosting, adding a glossy effect. Around the base of the cake, there is a mix of larger and smaller white marshmallows, completing the decoration. The whole presentation is on a silver cake stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of natural unsweetened cocoa powder?

Natural unsweetened cocoa powder is recommended for its flavor and acidity that reacts well with baking soda. Using Dutch-processed cocoa powder might alter the texture and taste slightly, so adjustments in leavening agents may be necessary.

Is it necessary to refrigerate the cake?

Yes, refrigeration helps the marshmallow filling and frosting to set properly, making the cake easier to slice and enhancing the texture. Just remember to let the cake come to room temperature before serving.