Change up your traditional chocolate cake by making it with actual hot chocolate! Topped with rich ganache and fluffy marshmallow topping, this cake truly is like eating hot chocolate.
Author:Addie Gundry
Prep Time:25 minutes
Cook Time:32 minutes
Total Time:57 minutes
Yield:12 1x
Category:Bakery
Ingredients
Scale
Cake
3 large eggs plus 1 large egg yolk
1 1/3 cups dark hot chocolate
1/2 cup vegetable oil
1 (15.25-ounce) box chocolate cake mix
Ganache
1/2 cup heavy cream
3/4 cup semisweet chocolate chips
Marshmallow Fluff
16 tablespoons
(2 sticks) unsalted butter, softened
3 cups plus
3 tablespoons marshmallow crème
1/2 teaspoon vanilla bean paste or vanilla extract
2 cups confectioners’ sugar
Mini marshmallows for decorating
Instructions
Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans. Line the pans with parchment paper.
For the cake: Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the eggs and yolk, hot chocolate, and oil until blended. Gradually add the cake mix and whip until combined. Divide the batter between the cake pans. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack, remove the parchment, and let cool completely.
For the ganache: Heat the cream just until simmering. Place the chocolate chips in a heatproof bowl, pour the hot cream over them, and let stand for 2 to 3 minutes, then stir until smooth. Set aside to cool.
For the marshmallow fluff: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy. Add the marshmallow crème and vanilla and carefully mix into the butter. Gradually add in the confectioners’ sugar and beat until combined.
Place 1 cake layer on a serving plate. Spread about half of the marshmallow fluff mixture over the top of the cake. Drizzle some of the chocolate ganache over the marshmallow fluff mixture, letting it drip over the side of the cake.
Place the second cake layer on top of the first. Spread the remaining marshmallow fluff mixture over the top until smooth. Drizzle the ganache over the top and sides of the cake.
Arrange a few handfuls of mini marshmallows on top of the cake. Using a kitchen torch, lightly brown the marshmallows. (If you do not have a torch, leave the marshmallows as is or dust with cocoa powder or graham cracker crumbs.) Slice and serve.
