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Hot Chocolate Cake with Marshmallow Filling and White Chocolate Ganache Recipe

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★★★★★

4.5 from 105 reviews

This indulgent Hot Chocolate Cake features rich chocolate layers soaked with hot cocoa and layered with a luscious marshmallow filling and creamy hot chocolate frosting. Finished with a smooth white chocolate ganache and vanilla buttercream topped with mini marshmallows, this cake is perfect for chocolate lovers craving a unique, decadent dessert experience.

Ingredients

Scale

Cake 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

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 preheat oven: Line two 8-inch cake pans with parchment paper circles and grease the sides thoroughly. Preheat your oven to 300°F (148°C) to ensure even baking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined for an even base.
  3. Add wet ingredients: Incorporate the eggs, milk, vegetable oil, and vanilla extract into the dry ingredients. Mix until the batter is smooth and homogenous without overmixing.
  4. Add hot water: Slowly pour in the hot water and mix gently until fully integrated, which will thin the batter but intensify the cocoa flavor.
  5. Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 45-50 minutes or until a toothpick inserted comes out with just a few moist crumbs attached.
  6. Cool the cakes: Remove from oven and let cakes cool in pans for 2-3 minutes, then transfer to wire racks to cool completely before frosting or layering.
  7. Prepare hot chocolate mixture: Dissolve the hot chocolate powder into 4 tablespoons of hot water or milk until thick and smooth. Set aside.
  8. Make hot chocolate frosting – part 1: Using a mixer, beat the butter and shortening until creamy and smooth.
  9. Add powdered sugar: Add about half of the powdered sugar and beat until well combined and smooth.
  10. Add hot chocolate mix and cocoa: Mix in the prepared hot chocolate mixture and cocoa powder until uniform and smooth.
  11. Add remaining powdered sugar: Beat in the remaining powdered sugar and continue mixing until smooth and fully combined.
  12. Adjust consistency: Add 1-2 tablespoons of water or milk as needed to achieve a spreadable frosting consistency.
  13. Prepare marshmallow filling – part 1: Beat the butter in a separate bowl until smooth.
  14. Add powdered sugar: Mix in the powdered sugar until combined and creamy, scraping the bowl sides as needed.
  15. Add marshmallow creme: Gently fold in the marshmallow creme to create a fluffy filling. Set aside.
  16. Prepare cake layers: If the cakes have domes, level them off by slicing the tops carefully with a serrated knife. Then split each cake horizontally to make four even layers total.
  17. Layer the cake – first layer: Place one cake layer on a cake plate or cardboard circle. Spread 1/2 cup of hot chocolate frosting evenly across the layer.
  18. Pipe dam and add marshmallow filling: Pipe a dam of frosting around the edge of the layer to contain the filling, then fill with about 3/4 cup of the marshmallow filling, spreading evenly.
  19. Repeat layering: Place the second cake layer on top and repeat spreading hot chocolate frosting and marshmallow filling. Do the same for the third layer. Finish with the fourth cake layer on top.
  20. Crumb coat and chill: Apply a light crumb coat of frosting around the entire cake and refrigerate for about an hour to let the filling and crumb coat set firmly.
  21. Final frosting: After chilling, frost the whole cake smoothly with the remaining hot chocolate frosting. Use techniques for a smooth buttercream finish if desired.
  22. Make white chocolate ganache: Place white chocolate chips in a bowl. Heat the heavy cream until it just begins to boil, then pour over the chips. Whisk until the chocolate melts completely, reheating in short bursts if necessary.
  23. Decorate with ganache: Drizzle the ganache around the edges of the cake using a spoon or squeeze bottle, then fill the top surface with ganache and spread evenly.
  24. Prepare vanilla buttercream: Beat the butter until smooth. Add half the powdered sugar and beat until smooth. Mix in vanilla extract and 1 tablespoon of water or milk, then beat in the remaining powdered sugar until smooth. Adjust with extra water or milk to piping consistency.
  25. Pipe decoration and finish: Pipe a ring of vanilla buttercream around the top edge of the cake. Garnish with mini marshmallows and marshmallow bits for a festive look.
  26. Chill and serve: Refrigerate the cake until ready to serve. Let it sit at room temperature for a few hours before serving to soften the texture. The cake is best stored covered and consumed within 2-3 days.

Notes

  • This cake is rich and best enjoyed within a few days, stored well-covered in the refrigerator.
  • Allow the cake to come to room temperature before serving to enhance flavors and texture.
  • You can adjust the amount of hot chocolate powder mix to taste, depending on preferred chocolate intensity.
  • Use room temperature butter and eggs for best mixing results and a tender crumb.
  • Leveling the cake layers ensures an even, professional-looking finish.
  • For cleaner ganache drips, chill the cake after the crumb coat and before adding ganache.
  • If you don’t have shortening, you can substitute all butter for a slightly different texture and flavor.

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

Find it online: https://thefoodrecipe.com/hot-chocolate-cake-with-marshmallow-filling-and-white-chocolate-ganache-recipe/