Introduction

This Hot Chocolate Cake is a rich, indulgent dessert perfect for chocolate lovers. Moist layers of cocoa-flavored cake are paired with creamy hot chocolate frosting and marshmallow filling, finished with a luscious white chocolate ganache and fluffy vanilla buttercream.

A slice of four-layer chocolate cake sits on a white plate with a metal texture, placed on a beige cloth on a white marbled surface. The cake has alternating dark, moist chocolate cake layers and light cream layers; starting from the bottom, there are four dark chocolate layers separated by three white cream layers. The whole slice is covered in a light brown chocolate frosting that is smooth and thick, with a slight texture on top. Small white marshmallows are scattered around the plate, and a gold fork is placed to the left of the slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (260g) flour
2 cups (414g) sugar

3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda

1 tsp salt
2 large eggs

1 cup (240ml) milk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla extract

1 cup (240ml) hot water
4 tbsp (60ml) hot water or milk
2.92 oz hot chocolate powder mix*

1 1/2 cups (336g) unsalted butter, room temperature
1 1/4 cup (237g) shortening
10 cups (1150g) powdered sugar

2 tbsp (14g) natural unsweetened cocoa powder
1-2 tbsp water or milk
1/2 cup (112g) unsalted butter, room temperature (for marshmallow filling)

1 cup (115g) powdered sugar (for marshmallow filling)
10 oz marshmallow creme
6 oz (1 cup) white chocolate chips

3 tbsp (45ml) heavy whipping cream
Mini marshmallows
Marshmallow bits

1/2 cup (112g) unsalted butter, room temperature (for vanilla buttercream)
2 cups (230g) powdered sugar (for vanilla buttercream)
1/2 tsp vanilla extract (for vanilla buttercream)

1-2 tbsp water or milk (for vanilla buttercream)

Instructions

Step 1: Prepare two 8-inch cake pans by placing parchment paper circles on the bottoms and greasing the sides. Preheat the oven to 300°F (148°C).
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.
Step 4: Pour in the hot water and stir until the batter is smooth and well combined.
Step 5: Divide the batter evenly between the prepared cake pans and bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few crumbs.

Step 6: Let the cakes cool in the pans for 2-3 minutes, then transfer them to cooling racks to cool completely.
Step 7: Dissolve the hot chocolate powder mix into 4 tablespoons of hot water or milk until thick. Set aside.
Step 8: In a large mixer bowl, beat together the butter and shortening until smooth.

Step 9: Add half of the powdered sugar and mix until smooth and combined.
Step 10: Add the hot chocolate mixture and cocoa powder, mixing until smooth.
Step 11: Add the remaining powdered sugar and mix until well combined and smooth.

Step 12: Adjust the consistency by adding water or milk as needed.
Step 13: For the marshmallow filling, beat together the 1/2 cup butter and powdered sugar until smooth.
Step 14: Stir in the marshmallow creme and set the filling aside.

Step 15: If needed, level the cake layers by removing any domes with a serrated knife. Cut each cake into two layers, yielding four layers total.
Step 16: Place the first cake layer on your cake plate or board and spread half a cup of the hot chocolate frosting evenly over it.
Step 17: Pipe a dam around the edge, then fill the center with about 3/4 cup of marshmallow filling and spread evenly.

Step 18: Repeat layering the second and third cake layers with hot chocolate frosting and marshmallow filling.
Step 19: Top with the final cake layer without adding filling.
Step 20: Apply a light crumb coat of frosting around the sides and refrigerate for about an hour to firm the filling.

Step 21: After chilling, frost the outside of the cake with the remaining hot chocolate frosting.
Step 22: To make the white chocolate ganache, place white chocolate chips in a bowl.
Step 23: Heat the heavy cream until it just begins to boil, then pour it over the white chocolate chips.

Step 24: Whisk the mixture gently to melt the chocolate. If needed, heat for another 10 seconds and whisk until smooth.
Step 25: Drizzle the ganache around the top edge of the cake, then fill and spread evenly over the top.
Step 26: For the vanilla buttercream, beat the 1/2 cup butter until smooth. Add half the powdered sugar and beat again.

Step 27: Add a tablespoon of water or milk and the vanilla extract, then continue beating until smooth.
Step 28: Add remaining powdered sugar and beat, adding more liquid as needed for the right consistency.
Step 29: Pipe a ring of vanilla buttercream around the top edge of the cake.

Step 30: Decorate with mini marshmallows and marshmallow bits on top.
Step 31: Refrigerate the cake until ready to serve. Allow it to sit at room temperature for a few hours before slicing for the best texture.

Tips & Variations

Use natural unsweetened cocoa powder for a rich, deep chocolate flavor.

Allow the cake to reach room temperature before serving for the best texture.
Substitute vegetable oil with melted coconut oil for a subtle flavor twist.
For a more intense chocolate cake, add a tablespoon of espresso powder to the dry ingredients.

Try garnishing with toasted nuts or chocolate shavings for added texture and flavor.

Storage

Store the cake covered in the refrigerator for 2-3 days. Before serving, let the cake sit at room temperature for a few hours to enhance its moistness and flavor. Leftovers can be wrapped tightly and frozen for up to one month.

How to Serve

A two-layer cake sits on a white plate with white marbled texture under it; the bottom layer is covered in smooth light brown frosting. On top of the cake, there is a thick layer of white glaze that drips down the sides unevenly. Surrounding the top edge of the cake is a ring of small white marshmallows, with some larger marshmallows mixed in. At the base of the cake, there is another scattered border of the same small and large white marshmallows. The top center of the cake is left smooth and bare, showing the white glaze layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without shortening?

Yes, you can substitute shortening with an equal amount of unsalted butter, though the texture may be slightly denser and richer.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake layers; it should come out with a few moist crumbs but not wet batter.