If you’re in the mood for a dessert that feels like a warm hug in cake form, then this Hot Chocolate Cake Recipe is exactly what you need. Rich, moist, and packed with deep chocolate flavor, it’s a showstopper that combines the nostalgic magic of hot cocoa with the indulgent texture of a celebration cake. Perfect for cozy nights, special occasions, or anytime you want to treat yourself and loved ones to something unforgettable, this cake truly brings the joy of hot chocolate into every bite.
Ingredients You’ll Need
The magic of this Hot Chocolate Cake Recipe comes alive with a handful of straightforward, Pantry-friendly ingredients. Each one has a special role, whether it’s creating a tender crumb, boosting chocolate richness, or adding that creamy, dreamy frosting you’ll want to savor with every forkful.
- 4 cups flour: The foundation of your cake’s tender structure and perfect crumb.
- 1/2 cup cocoa powder: Adds the initial burst of deep chocolate flavor.
- 4 teaspoons baking powder: Helps your cake rise perfectly light and fluffy.
- 4 teaspoons baking soda: Works alongside baking powder for optimal lift and texture.
- 2 teaspoons kosher salt: Balances sweetness and enhances the chocolaty notes.
- 4 cups water: Moistens the batter evenly for that rich, velvety texture.
- 4 cups sugar: Sweetens the cake to perfection, complementing the cacao’s bitterness.
- 10 oz dark chocolate (chopped): Melts into the batter for intense, melt-in-your-mouth chocolate goodness.
- 12 tablespoons unsalted butter: Adds richness and helps with cake moisture.
- 4 tablespoons canola oil: Keeps the cake moist and tender over time.
- 2 teaspoons pure vanilla extract: Enhances all the flavors with warm, sweet aromatics.
- 4 large eggs: Bind all ingredients, add structure, and contribute to moisture.
- 1 1/2 cups unsalted butter (softened): The base of your luscious frosting for smoothness.
- 1 (8 oz) cream cheese (softened): Adds a tangy creaminess that balances the sweetness of the frosting.
- 1 1/2 cups Hershey’s special cocoa powder: Powers up the frosting’s chocolate depth.
- 1/4 teaspoon kosher salt: A pinch to make the frosting’s chocolate zing.
- 7 cups powdered sugar: Sweetens and thickens the frosting for that perfect spreadable consistency.
- 1/4 cup heavy whipping cream: Adds richness and helps achieve the perfect frosting texture.
- 2 containers marshmallow creme: Gives the frosting a fluffy, dreamy finish that melts on your tongue.
How to Make Hot Chocolate Cake Recipe
Step 1: Prepare the Batter
First things first: preheat your oven to 350°F and grease your baking pans. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and kosher salt. Separately, combine the water, sugar, chopped dark chocolate, butter, canola oil, and vanilla extract in a saucepan over low heat, stirring occasionally until the chocolate and butter melt completely into a smooth, glossy mixture. Slowly pour this warm liquid into the dry ingredients, stirring gently to combine without over-mixing. Finally, beat in the eggs one at a time until the batter looks smooth and luscious.
Step 2: Bake the Cake
Divide the batter evenly between your prepared pans and place them in the oven. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. This is where patience pays off—the cake layers come out moist, tender, and packed with that irresistible hot chocolate flavor that makes this Hot Chocolate Cake Recipe so special. Allow the cakes to cool completely in the pans before removing.
Step 3: Make the Frosting
While your cakes cool, it’s time to whip up the frosting that truly sets this cake apart. Beat together the softened butter and cream cheese until creamy and smooth. Sift in Hershey’s special cocoa powder, kosher salt, and powdered sugar gradually, alternating with heavy whipping cream, until you reach a fluffy and spreadable texture. The addition of marshmallow creme is a game-changer here: fold it gently into the frosting for a delightful pillowy texture filled with sweetness that complements the cake’s rich chocolate perfectly.
Step 4: Assemble the Cake
Once the cake layers are completely cool, place one layer on your serving plate and slather an ample amount of frosting over it. Add the second layer on top and cover the entire cake with the remaining frosting, using a spatula to create soft peaks and swirls that invite you in for a slice. The combination of smooth, fudgy chocolate with the fluffy marshmallow frosting makes this Hot Chocolate Cake Recipe a true masterpiece.
How to Serve Hot Chocolate Cake Recipe
Garnishes
Your Hot Chocolate Cake Recipe deserves a finishing touch that elevates every bite. Sprinkle some toasted mini marshmallows or chocolate shavings on top for texture and added chocolate luxury. A dusting of cocoa powder or a drizzle of caramel sauce makes it look extra special and enhances the flavor layers beautifully.
Side Dishes
Pair this cake with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to balance the intense chocolate richness. A cup of freshly brewed coffee or a creamy latte also complements the decadent flavors, rounding out this dessert experience in the most satisfying way.
Creative Ways to Present
Serve this cake on a rustic wooden board surrounded by hot cocoa mugs for a cozy gathering vibe. Alternatively, cut the cake into petite squares and stack them with a mini dollop of marshmallow creme between each layer for a playful twist. You could even sprinkle some crushed peppermint for a holiday vibe or add a few fresh berries for a pop of color and tartness.
Make Ahead and Storage
Storing Leftovers
Leftover slices of your Hot Chocolate Cake Recipe can be stored in an airtight container at room temperature for up to 2 days to keep the cake moist and frosting fresh. For longer storage, keep the cake refrigerated, but bring it to room temperature before serving to enjoy its full flavor.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, then let it sit at room temperature so the frosting softens and the cake regains that fresh-baked quality.
Reheating
If you want a warm slice, gently warm individual servings in the microwave for about 10-15 seconds. This brings out the gooey chocolate notes and makes the frosting beautifully soft without melting it completely.
FAQs
Can I use milk instead of water in the Hot Chocolate Cake Recipe?
Yes, substituting milk for water will make the cake richer and more tender, but it may affect how much liquid you use, so adjust gradually to maintain the right batter consistency.
Is there a way to make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free blend designed for baking. Be sure that your baking powder and other ingredients are gluten-free as well.
Can I make this cake without the marshmallow creme in the frosting?
Yes, if you prefer a more traditional chocolate cream cheese frosting, simply omit the marshmallow creme. The frosting will be less fluffy but still deliciously creamy.
How long does this cake stay fresh once frosted?
When kept in an airtight container at room temperature, the cake stays fresh for about 1-2 days. Refrigerator storage extends its freshness to about 4-5 days.
Can I double the recipe for a larger party?
Definitely! Doubling the Hot Chocolate Cake Recipe is perfect for bigger gatherings. Just make sure to bake in two or more pans and adjust baking time slightly as needed.
Final Thoughts
This Hot Chocolate Cake Recipe truly brings all the comfort and joy of your favorite hot cocoa into a cake that everyone will rave about. Whether you’re sharing it with friends or indulging in a cozy moment alone, it’s a dessert that makes every bite feel like a celebration. So, roll up your sleeves, give this recipe a try, and prepare for a new favorite that’s sure to create lasting memories.
Print
Hot Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Hot Chocolate Cake combines rich cocoa and dark chocolate into a moist and decadent layered dessert, topped with a luscious chocolate cream cheese frosting and marshmallow creme for an indulgent treat perfect for any chocolate lover.
Ingredients
Cake
- 4 cups all-purpose flour
- 1/2 cup cocoa powder
- 4 teaspoons baking powder
- 4 teaspoons baking soda
- 2 teaspoons kosher salt
- 4 cups water
- 4 cups sugar
- 10 oz dark chocolate, chopped
- 12 tablespoons unsalted butter
- 4 tablespoons canola oil
- 2 teaspoons pure vanilla extract
- 4 large eggs
Frosting
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened (1 package)
- 1 1/2 cups Hershey’s special dark cocoa powder
- 1/4 teaspoon kosher salt
- 7 cups powdered sugar
- 1/4 cup heavy whipping cream
- 2 containers of marshmallow creme
Instructions
- Prepare the Cake Batter: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and kosher salt. In a separate saucepan over medium heat, combine the water, sugar, chopped dark chocolate, unsalted butter, and canola oil. Stir until the mixture is smooth and the chocolate is fully melted. Remove from heat and let cool slightly. Beat the eggs and vanilla extract into the cooled chocolate mixture.
- Combine and Bake: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing. Preheat your oven to 350°F (175°C). Grease and flour a baking pan suitable for 12 servings, then pour the batter evenly into the pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Make the Frosting and Assemble: In a large bowl, beat the softened butter and cream cheese until creamy. Sift in the cocoa powder, kosher salt, and powdered sugar gradually, alternating with the heavy whipping cream to achieve a spreadable consistency. Once the cake has cooled, spread a generous layer of frosting over the top and sides. Finally, spread marshmallow creme on the outer layer over the frosting to finish your decadent hot chocolate cake.
Notes
- For best results, use room temperature eggs and butter.
- Be careful not to overmix the cake batter to keep the cake tender and moist.
- The marshmallow creme adds a unique texture and sweetness but can be omitted if preferred.
- Store the cake in the refrigerator due to the cream cheese frosting and marshmallow topping.
- Bring cake to room temperature before serving for optimal flavor and texture.
