Description
A rich, multi-layered chocolate cake inspired by hot cocoa, featuring velvety layers, creamy frosting, and a delicious marshmallow filling.
Ingredients
Scale
- 2 cups (260g) all-purpose flour
- 2 cups (414g) granulated sugar
- 3/4 cup (85g) natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs, at room temperature
- 1 cup (240ml) milk, at room temperature
- 1 cup (240ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 1 cup (240ml) hot water
- 4 tbsp (60ml) hot water/milk
- 2.92 oz hot chocolate powder mix
- 1 1/2 cups (336g) unsalted butter, at 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 (as needed)
- 1/2 cup (112g) unsalted butter, at room temperature
- 1 cup (115g) powdered sugar
- 10 oz marshmallow creme
- 6 oz (1 cup) white chocolate chips
- 3 tbsp (45ml) heavy whipping cream
- Mini marshmallows and marshmallow bits for decoration
Instructions
- Preheat your oven to 300°F (148°C). Grease two 8-inch cake pans and line with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well-blended.
- Add eggs, milk, vegetable oil, and vanilla to the dry mixture. Mix until well combined and smooth.
- Slowly incorporate hot water into the batter, mixing until smooth.
- Divide the batter evenly between the prepared pans. Bake for 45-50 minutes, or until a toothpick comes out with just a few crumbs.
- Allow cakes to cool in pans for 2-3 minutes, then transfer to cooling racks to cool completely.
- Dissolve the hot chocolate powder in 4 tbsp of hot water or milk and set aside.
- In a mixer bowl, beat softened butter and shortening until smooth. Gradually mix in half of the powdered sugar and then the hot chocolate mixture. Add the remaining powdered sugar until smooth.
- In another mixer bowl, beat the butter until creamy. Add powdered sugar and mix well. Stir in marshmallow cream and set aside.
- Trim the tops of the cakes, if necessary, and slice each layer in half to create four layers total. Stack with frosting and marshmallow filling in between layers.
- Apply a crumb coat around the cake and chill for about an hour. Frost the cake evenly and smoothly.
- For the ganache, heat cream until it simmers and pour over white chocolate chips. Stir until melted and drizzle over the top of the cake.
- Decorate with mini marshmallows.
- Refrigerate until ready to serve, best at room temperature.
Notes
Use high-quality cocoa powder and real vanilla extract for the best flavor. Store at room temperature for 2-3 days, or in the fridge for up to a week.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg