Hot Chocolate Cake Recipe

This Hot Chocolate Cake is for everyone who loves chocolate and marshmallows. Hot chocolate cake – chocolate marshmallow frosting – marshmallow filling.

This week I’ve been on a trip to New York as you may know. But I didn’t want to let you back without any recipe this week. So I‘ve worked in advance and finished two posts for this week just in time.

And I’m still connected to my blog, my emails, and my social media channels if you have any questions regarding a recipe.

This is the last week before we head into Christmas baking. Usually, Christmas baking starts right after Thanksgiving, but I want you to cover with great Christmas recipes upfront that you can start the day after Thanksgiving with baking cookies, cookies, and cookies.

I made a list of what to bake this year’s Christmas. What should I say? You know. Chocolate. Lots of.
And you’re going to have a beautiful and delicious Christmas table with all the great cookies, truffles, etc. I have for you. But more on this topic next week.

But yeah. Isn’t this Hot Chocolate Cake already kind of Christmas recipe? I mean, sipping hot chocolate with tons of marshmallows on top snuggled under the blanket on the couch is very Christmassy, isn’t it?

This Hot Chocolate Cake is a great recipe for everyone who loves hot chocolate, chocolate, and marshmallows. In fact, there is hot cocoa in the cake. Not just cocoa powder.

This Hot Chocolate Cake is a combination of super soft and moist hot chocolate cake, a dreamy creamy chocolate marshmallow frosting and a sweet and gooey marshmallow filling.

I love how the marshmallow filling is slowly oozing out of the cake after cutting. Eating this cake is a mess. A beautiful and delicious mess.

The cake contains 3/4 cup dutch-processed cocoa powder for intense chocolate flavor. But that’s not all. I also added 3/4 cup of unsweetened hot cocoa. This makes the chocolate flavor even more intense.

This Hot Chocolate Cake recipe is

• a chocolate and marshmallow lovers’ dream
• soft, moist, creamy, gooey
• intense in flavors
• perfect for Christmas season
• unbelievably delicious

I promise that when you take the first bite of this cake, you will immediately think “wow, this cake tastes exactly like hot chocolate with marshmallows”.

Enjoy Christmas season!

If you make this Hot Chocolate Cake recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

You may also like Perfect Hot Chocolate Cupcakes, Chocolate Coffee Cake Recipe, Peanut Butter S’mores Ice Cream Cake, No-Bake Chocolate Cheesecake Recipe, or click here to see all recipes.

5 from 1 vote

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Hot Chocolate Cake Recipe

Prep Time

30 mins

Cook Time

20 mins

Chill Time

3 hrs

Total Time

50 mins

 

This Hot Chocolate Cake is for everyone who loves chocolate and marshmallows. Hot chocolate cake - chocolate marshmallow frosting - marshmallow filling.

Course: Dessert

Cuisine: American

Keyword: Hot Chocolate Cake Recipe

Servings: 16 servings

Calories: 447 kcal

Author: Also The Crumbs Please

Ingredients

hot chocolate cake

• 2 cups all-purpose flour (240g)
• 3/4 cup dutch-processed cocoa (65g)
• 1+1/2 cups granulated white sugar (300g)
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil (120ml)
• 2 large eggs
• 1/2 cup buttermilk (120ml)
• 1 vanilla bean* (or 1 tsp vanilla extract)
• 3/4 cup hot cocoa, unsweetened (180ml)

chocolate marshmallow frosting

• 2/3 cup butter, room temperature (150g)
• 1+1/3 cups powdered sugar, sifted (160g)
• 1/4 cup dutch-processed cocoa powder (21g)
• 7 oz marshmallow creme (200g)
• pinch of salt
• 1-2 tbsp milk, if needed

marshmallow filling

• 2 tbsp butter, soft (28g)
• 1/4 cup powdered sugar, sifted (30g)
• 7 oz marshmallow creme (200g)

Instructions

1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.

2. Chocolate cake: In a medium bowl combine flour, cocoa, sugar, baking powder, and salt and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot cocoa until combined. The batter will be very thin. Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 22 minutes. Let cool in the pan for about 20 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.

3. Chocolate marshmallow frosting: In a large mixing bowl with a stand or handheld mixer fitted with a whisk attachment, beat butter until creamy for about 1-2 minutes. Sift in powdered sugar and cocoa and mix until combined and sugar is dissolved. Add marshmallow creme and stir until smooth. Add salt to your taste. If the frosting is too firm, stir in 1-2 tbsp milk to lighten it up. Stir until creamy. 

4. Marshmallow filling: In a medium mixing bowl with a stand or handheld mixer fitted with a whisk attachment, beat butter and powdered sugar until creamy for about 1-2 minutes. Add marshmallow creme and stir until smooth. 

5. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread 1/4 of the chocolate frosting over the cake. The frosting should be higher around the edges that it holds the marshmallow filling inside the cake (watch the video for better understanding). Layer with 1/3 of the marshmallow filling (where the frosting is lower). Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 3 hours in the fridge or overnight. Decorate with marshmallows or whipped cream to your preference. Store leftovers in an airtight container in the fridge up to 3 days.

Recipe Video

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

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