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Hot Chocolate Cake with Marshmallow and White Chocolate Ganache Recipe

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★★★★★

4.5 from 120 reviews

A rich and decadent Hot Chocolate Cake featuring layers of moist cocoa-infused cake, a luscious hot chocolate frosting, and a creamy marshmallow filling. Topped with a smooth white chocolate ganache and a ring of vanilla buttercream adorned with mini marshmallows and marshmallow bits, this cake is a perfect treat for chocolate lovers seeking a cozy dessert experience.

Ingredients

Scale

Cake

  • 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

Hot Chocolate Frosting

  • 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, as needed

Marshmallow Filling

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1 cup (115g) powdered sugar
  • 10 oz marshmallow creme

White Chocolate Ganache

  • 6 oz (1 cup) white chocolate chips
  • 3 tbsp (45ml) heavy whipping cream

Vanilla Buttercream

  • 1/2 cup (112g) unsalted butter, room temperature
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1–2 tbsp water or milk, as needed

Decoration

  • Mini marshmallows
  • Marshmallow bits

Instructions

  1. Prepare Cake Pans: Line two 8-inch cake pans with parchment paper circles for the bottom and grease the sides. Preheat your oven to 300°F (148°C).
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly incorporated.
  3. Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well combined.
  4. Incorporate Hot Water: Slowly add the hot water to the batter and mix thoroughly to create a smooth, thin batter.
  5. Bake the Cake: Divide the batter evenly between the two prepared pans. Bake for 45-50 minutes or until a toothpick inserted into the center comes out with a few crumbs attached.
  6. Cool Cakes: Remove cakes from the oven and let cool in the pans for 2-3 minutes, then transfer to cooling racks to cool completely.
  7. Prepare Hot Chocolate Mixture: Dissolve the hot chocolate powder into 4 tablespoons of hot water or milk to form a thick mixture. Set aside.
  8. Make Hot Chocolate Frosting: In a large mixer bowl, beat together unsalted butter and shortening until smooth. Add half of the powdered sugar and beat until combined and smooth. Mix in the hot chocolate mixture and cocoa powder until well blended. Add the remaining powdered sugar and continue mixing until smooth. Adjust the consistency with additional water or milk if necessary.
  9. Prepare Marshmallow Filling: Beat the butter in a mixer bowl until smooth. Add powdered sugar and mix well, scraping down the sides as needed. Stir in marshmallow creme until fully incorporated. Set aside.
  10. Layer the Cakes: If cake domes formed, level the tops with a serrated knife. Slice each cake horizontally into two layers, giving four layers total.
  11. Assemble Layers: Place the first cake layer on a serving plate or cake board. Spread half a cup of hot chocolate frosting evenly over the surface.
  12. Pipe a Dam and Add Filling: Pipe a dam of frosting around the edge of the cake layer to contain the filling. Fill the center with about 3/4 cup of marshmallow filling and spread evenly.
  13. Repeat Layering: Place the second cake layer on top. Repeat with frosting and marshmallow filling as before. Add the third layer and fillings, then top with the fourth layer.
  14. Crumb Coat: Apply a thin coat of frosting around the entire cake to seal in crumbs. Refrigerate for about one hour to firm the filling.
  15. Final Frosting: After chilling, frost the outside of the cake smoothly with the remaining hot chocolate frosting.
  16. Prepare White Chocolate Ganache: Place white chocolate chips in a medium bowl. Heat heavy cream just until it begins to boil, then pour over the chocolate. Let sit for a minute, then whisk until smooth and melted. If necessary, heat in 10-second increments, whisking between, until fully melted and combined.
  17. Decorate Cake Top: Drizzle the ganache around the top edge of the cake using a squeeze bottle or spoon. Fill in the center of the top with the remaining ganache and spread evenly.
  18. Make Vanilla Buttercream: Beat butter in a mixer bowl until smooth. Add half of the powdered sugar and beat until combined. Add water or milk and vanilla extract, then mix until smooth. Add the remaining powdered sugar and beat until fluffy. Adjust consistency with additional liquid as needed.
  19. Pipe Buttercream Border: Pipe a ring of vanilla buttercream around the top edge of the cake.
  20. Add Marshmallow Decorations: Place mini marshmallows and marshmallow bits along the buttercream border for a festive finish.
  21. Chill and Serve: Refrigerate the cake until ready to serve. Allow it to sit at room temperature for a few hours before cutting to ensure optimal texture. Store covered for 2-3 days for best freshness.

Notes

  • Use natural unsweetened cocoa powder for the best intense chocolate flavor.
  • Ensure eggs and butter are at room temperature for proper mixing and better texture.
  • Level cake layers carefully to ensure even stacking and clean appearance.
  • Adjust frosting and filling consistency with water or milk to achieve smooth spreading textures.
  • Let the cake rest to room temperature after refrigeration to soften the frosting for ideal serving texture.
  • Store the cake well-covered to maintain freshness and prevent drying.

Keywords: hot chocolate cake, layered chocolate cake, marshmallow filling, chocolate frosting, vanilla buttercream, white chocolate ganache, homemade cake

Find it online: https://flavorsbymaya.com/hot-chocolate-cake-with-marshmallow-and-white-chocolate-ganache-recipe/