I’m guessing that 98% of you who read this post will agree with me when I say that cake is awesome and so is a good hot chocolate! The other 2% that don’t I’m also guessing have stumbled across my blog by mistake, whilst searching for talking mystical lucky ponies who they are convinced live amongst us and are biding their time before they take over the world.
Here and there on Pinterest I have been seeing quite a lot of something called a Hot Chocolate Cake which combines chocolate cake, chocolate-fudge-like icing, and marshmallow frosting together, which are all drool-worthy components so I was like I need to make me a Hot Chocolate Cake now. Cut to three failed cake bakes and two chocolate icing recipes later and finally I had managed to put together a Hot Chocolate Cake which I thought was worthy of the 98% of you who I know will love it, as well as the remaining 2% and their future leaders The Talking Ponies.
A few notes about the actual cake that I landed up making for my version of a Hot Chocolate Cake –
First of all the recipe makes three pretty decent sized layers, I landed up only using two because of how I decided to ice it, but by all means, if you feel like a three-layered cake then go for it! The sponge itself came out nice and soft and really dark and tasty, which means this is the definitely one to keep.
The icing I went with is rich and smooth and really delicious and the recipe makes quite a lot, so don’t be shy slathering it on. It also takes quite a while to set in the fridge, so make sure you give yourself some time when making it. Because this icing is pretty decadent I thought that I would only frost half my cake with it and then add a lighter, less intense marshmallow icing on the top, which worked out really well. I really like how I landed up decorating it, I think it came out really nicely (even if I do say so myself) because it makes me think of an actual hot chocolate.
It may feel like there are a number of steps to this cake, but it really isn’t hard to make it just needs a bit more time than your average chocolate cake, but it’s totally worth the effort!
Here are a couple of other recipes I’ve tried if you don’t feel like chocolate – Hidden heart cupcakes or Naked Cinnamon cake with Milktart Buttercream icing
- Spray and Cook or butter and flour for coating and dusting the cake pan
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- 1½ cups warm water
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- Preheat oven to 180° degrees.
- Spray and Cook three 9-inch cake rounds and then cut out baking paper rounds for the bottom.
- Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer on a low speed until combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
- Divide batter evenly amongst the three cake tins.
- Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean). All ovens are different, my cake was ready in just under 30 minutes, so I’d say check it at 28 minutes if you know your oven gets pretty hot.
- Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
Dark Chocolate Sour Cream Icing:
- 340 grams / 12 ounces dark chopped chocolate
- ½ cup unsalted butter
- 2 tablespoons corn syrup, I used Golden syrup because I didn’t have corn syrup
- 1 cup sour cream, at room temperature
- 1 cup icing sugar
- pinch of salt
- Mini marshmallows (for decoration)
- To make the frosting, fashion a double boiler by setting a heatproof bowl over a pan of simmering water, making sure the water does not touch the bottom of the bowl.
- Add the chocolate, butter, and corn syrup stirring every so often until melted and smooth.
- Remove the bowl from the heat and set aside to cool for about 10 minutes.
- Beat in the sour cream until smooth, followed by the icing sugar.
- Chill the icing in the fridge for about 30 minutes, stirring after 15, until the frosting thickens up but is still soft enough to pipe or spread.
· 1 1/2 cups white sugar
· 1/2 cup water
· 3 large egg whites
· 1/4 tsp cream of tartar
· 1 tsp vanilla extract
- In a stove top safe glass bowl over a pot of boiling water combine sugar, water, egg whites, and cream of tartar with an electric mixer and whisk attachment until combined, about 30 seconds.
- Place the bowl on top of a pot of boiling water (water should only be about 1-2 inches deep) and beat with an electric whisk attachment for seven minutes until soft peaks occur.
- Remove from heat and add vanilla extract. Beat for 2 to 3 minutes or more until frosting is spreading consistency.
How to assemble your Hot Chocolate cake:
- Place one layer of the cake on a cake plate or stand and then ice it with the Dark Chocolate Sour Cream Icing, make sure you lay it on nice and thick.
- Ice a second layer of the cake on a wooden board using the Marshmallow Icing. This icing is really easy to work with so again don’t be shy with how much you put on.
- Lift the layer of cake with the Marshmallow icing on it with an egg flipper/spatula and gently place it onto of the chocolate layer.
- Smooth out the join with your pallet knife.
- Heap mini marshmallows on top for added indulgence and then dust with a bit of cocoa powder.
- Serve with a hot chocolate – because why not!