Introduction

This Hot Chocolate Cake is a rich, moist chocolate lover’s dream, layered with creamy hot chocolate frosting and fluffy marshmallow filling. Perfect for celebrations or cozy gatherings, this cake combines deep chocolate flavors with smooth, sweet textures for an unforgettable dessert experience.

A close-up of a four-layer cake slice placed on a white plate over a white marbled surface. The cake has alternating layers of dark chocolate sponge and light fluffy white cream, with the sponge layers appearing moist and dense, and the cream layers smooth and thick. The top and sides of the cake are covered in a light brown, creamy frosting, with some white cream visible on the side edges. Around the cake on the plate, there are small white marshmallows scattered, and a silver fork rests beside 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

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

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

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

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

1-2 tbsp water or milk (for filling)

Instructions

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

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

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

Step 9: Add half of the powdered sugar to the butter mixture, beating until smooth and fully combined.
Step 10: Mix in the hot chocolate mixture and cocoa powder until the frosting is smooth and evenly colored.
Step 11: Add the remaining powdered sugar and beat until the frosting is creamy and smooth. Add water or milk as needed to reach your desired consistency.

Step 12: In a separate bowl, beat the butter for the marshmallow filling until soft and smooth.
Step 13: Gradually add powdered sugar to the butter and beat until combined and smooth, scraping down the sides as needed.
Step 14: Stir in the marshmallow creme until fully incorporated. Set the filling aside.

Step 15: If the cake layers have domed on top, carefully level them by trimming with a serrated knife. Cut each cake into two layers, making a total of four layers.
Step 16: Place one cake layer on your cake plate or cardboard round. Spread about half a cup of the hot chocolate frosting evenly over the layer.
Step 17: Pipe a frosting dam around the edge of this layer to hold the marshmallow filling. Fill the center with approximately 3/4 cup of marshmallow filling and spread evenly.

Tips & Variations

Use high-quality natural cocoa powder for the best depth of chocolate flavor.
Adjust the amount of hot water slightly if you prefer a denser or lighter cake texture.

For added texture, sprinkle chopped nuts or chocolate chips between layers.
Decorate the top with mini marshmallows and marshmallow bits for a playful finish.
Swap vegetable oil for melted butter for a richer taste.

Storage

Store the assembled cake in an airtight container or covered with plastic wrap at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen; wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

How to Serve

The cake has three visible layers: the bottom layer is a smooth medium brown frosting that covers the sides evenly, the middle layer is white icing dripping down in an uneven pattern from the top edge over the brown frosting, and the top layer is flat white icing covering the top surface. The top edge is decorated with a thick ring of small and mini white marshmallows, while the base of the cake also has a ring of marshmallows in various sizes surrounding it. The cake sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend measured cup-for-cup. Be sure the blend contains xanthan gum or add it separately for structure.

Is it necessary to use shortening in the frosting?

Shortening helps stabilize the frosting and gives it a light texture, but you can substitute with additional unsalted butter if preferred, keeping in mind that the frosting may be softer and more sensitive to heat.