Okay this one might be my favorite cake of the year! A cake that tastes just like hot cocoa? Yes please!!!
This Hot Cocoa Cake would look and taste amazing on your Christmas dessert table no doubt!
The base of this cake is a deep, dark and devilish devil’s food cake, with a marshmallow filling; and finished off with a cocoa frosting! I garnished the top with marshmallows and a little bit of left over marshmallow filling. Feel free to decorate it as you wish. For the final touch I sprinkled a little cocoa powder on top.
Hot Cocoa Cake Tips
- Here are a few tips about this Hot Cocoa Cake I thought would be helpful to know: You can also use 9-inch round cake pans for this recipe; just know that your cake layers will be thin.
- For an accurate measure of boiling water, bring a small saucepan full of water to a boil. Then, measure out the desired amount.
- For the filling in the recipe, timing is everything. Be sure to have all your ingredients ready and measured and if possible, have an assistant help you.
- Covering the saucepan while the sugar syrup is boiling allows the steam to prevent sugar crystals when the steam washes down the sides of the saucepan.
- Try to keep the sugar syrup from touching the whisk while pouring into the egg whites. It will keep things nice and clean.
- For cakes like this one with multiple parts, I like to plan in advance. I will make the cake portion on Friday night. Then, I will make the filling and frosting on Saturday to complete the cake. Plan according to your schedule. Planning really makes everything easier!
- Having two stand mixer bowls is a plus for this recipe. If you don’t have two you can put the frosting in another bowl and clean out the mixer bowl and use it to make the filling.
- If you are transporting this cake, wait to decorate the top with marshmallows or use toothpicks to secure the marshmallows while in transit. It’s also a good idea for the cake to be chilled when transporting.
- Cakes taste best at room temperature. Be sure to bring the cake down to room temperature before serving for the best flavor.
Talk with you next week!!!
Adapted from Cook’s Country
- 3 8-inch round cake pans
- Candy thermometer
- Stand mixer
- Extra stand mixer bowl (optional)
- Non-stick baking spray
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups boiling water
- 4 ounces unsweetened chocolate, chopped
- ½ cup Dutch-processed cocoa
- 1 teaspoon instant espresso powder or instant coffee
- 10 tablespoons unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 3 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- ½ cups white chocolate chips
- 1 ½ cups heavy cream, divided
- 3 tablespoons Dutch-processed cocoa powder, sifted
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup water
- 4 egg whites
- Pinch fine sea salt
- 2 teaspoons vanilla extract
- Use remaining marshmallow filling to decorate (optional)
- Marshmallows (optional)
- Cocoa powder (optional)
- Adjust your oven racks to the center and lower-middle positions and heat the oven to 350 degrees. Spray 3 8-inch round cake pans with non-stick baking spray and set aside.
- In a large bowl, add flour, baking soda, baking powder and salt; whisk to combine. In a medium bowl add the boiling water, chocolate, ½ cup cocoa and instant espresso powder, whisk until smooth.
- Attach the paddle attachment to a stand mixer and beat the butter and sugar together on medium speed until light and fluffy, about 5 to 6 minutes. Add eggs one at a time beating after each addition until combined. Beat in sour cream and vanilla until incorporated.
- With the mixer speed on low, add the flour mixture in 3 additions, alternating with the chocolate mixture in 2 additions. Mix until just combined. Do not over mix. Give the batter a few final stirs by hand.
- Divide the batter evenly among the prepared cake pans and smooth the tops with an offset cake spatula or rubber spatula. Gently tap the cake pans on the counter to release air bubbles. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached. Rotate cake pans twice through baking.
- Let cakes cool in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.
- Place white chocolate chips in a small bowl. In a small saucepan, bring ½ cup heavy cream and cocoa to a simmer over medium-high heat, whisking until smooth. Pour the cream mixture of the chocolate chips and whisk until completely melted and smooth.
- Allow white chocolate to cool completely on the counter for about 30 minutes. Attach the whisk attachment to a stand mixer and whip remaining 1 cup heavy cream with white chocolate mixture on medium-high speed until soft peaks form, about 1 ½ minutes. Set frosting aside until needed, or place frosting in another bowl and in a clean mixer bowl, make the filling.
- Combine the sugar, cream of tartar and water in a small saucepan with a tight fitting lid. Heat saucepan over medium-high heat uncovered. Once the mixture comes to a boil, cover the saucepan and cook for 2 minutes. Uncover the saucepan and continue to boil until the sugar syrup reaches 242 degrees on a candy thermometer.
- While the syrup is heating up, combine the egg whites and salt in a clean bowl of a stand mixer fitted with the whisk attachment. Starting on low speed, beat egg whites, and gradually increase the speed to medium-high in the process. Beat until soft peaks form.
- If your sugar syrup is close to reaching 242 degrees, continue to whip the egg whites to firm peaks. If your sugar syrup is not close to reaching 242 degrees, let the egg whites wait at the soft peak stage before whipping them into firm peaks as the sugar syrup comes to temperature.
- Once the sugar syrup has come to 242 degrees and the egg whites are whipped to firm peaks, run the mixer on high speed and slowly pour the sugar syrup down the inside of the bowl and into the whipped egg whites. Continue whipping until the filling becomes thick and holds stiff peaks, about 5 minute. Add vanilla extract and whip to combine.
- Place 1 cake layer on a plate or cake pedestal. Spread ¾ cup to 1 cup of the marshmallow filling in an even layer over the top, leaving about ½ inch from the edge free of filling.
- Top the second layer of cake and spread about ¾ cup to 1 cup of the marshmallow filling in an even layer over the top, leaving ½ inch from the edge free of filling.
- Place the third cake layer on top and spread frosting over the top and the sides of the cake in an even layer.
- Arrange marshmallows on top in a large mound. Place remaining marshmallow filling in a piping bag and pipe marshmallow filling around marshmallows in a decorative fashion. Dust with extra cocoa powder and serve.
Cooled cakes can be stored wrapped tightly in plastic wrap at room temperature for 2-3 day.
Cooled cakes can be stored in the freezer wrapped tightly in plastic wrap, then foil for up to 1 month. Defrosted cakes at room temperature before unwrapping and frosting.
Assembled cake can be refrigerated up to 1 day in an air tight container.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 1054 Total Fat: 51g Saturated Fat: 29g Trans Fat: 1g Unsaturated Fat: 18g Cholesterol: 188mg Sodium: 483mg Carbohydrates: 135g Fiber: 5g Sugar: 104g Protein: 15g
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