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
Scale
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.
