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Hot Chocolate Cake with Marshmallow Frosting and Chocolate Chips Recipe

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★★★★★

4.5 from 77 reviews

This Hot Chocolate Cake is a rich and decadent dessert featuring moist cocoa-flavored layers paired with luscious hot chocolate frosting and marshmallow filling. Perfect for chocolate lovers, it combines the deep flavor of natural cocoa powder and hot chocolate mix with a creamy, fluffy marshmallow cream center and smooth frosting, creating an indulgent treat for any occasion.

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 (for consistency)

Marshmallow Filling

  • 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 (optional, for decoration)
  • Marshmallow bits (optional, for decoration)

Additional Frosting for Assembly

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

Instructions

  1. Prepare Pans and Preheat Oven: Line two 8-inch cake pans with parchment paper circles on the bottom and grease the sides. Preheat the oven to 300°F (148°C) to ensure an even baking environment.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, natural unsweetened cocoa powder, baking soda, and salt until evenly combined to create a uniform base for your batter.
  3. Add Wet Ingredients: To the dry ingredients, add eggs, milk, vegetable oil, and vanilla extract. Mix thoroughly until the batter is smooth and well combined, ensuring even texture throughout.
  4. Incorporate Hot Water: Slowly pour in the hot water and mix continuously to fully integrate it, which helps produce a moist and tender crumb in the cake.
  5. Divide and Bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  6. Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 2-3 minutes, then transfer to cooling racks to cool completely, preventing overcooking and allowing easier handling.
  7. Prepare Hot Chocolate Mixture: Dissolve the hot chocolate powder mix into 4 tablespoons of hot water or milk until fairly thick. Set aside to incorporate into the frosting.
  8. Make Hot Chocolate Frosting – Cream Fats: In a large mixing bowl, beat the unsalted butter and shortening until smooth and creamy to form the base of the frosting.
  9. Add Powdered Sugar – First Portion: Mix in about half of the powdered sugar gradually, beating until the mixture is smooth and well combined.
  10. Add Chocolate Mixture and Cocoa Powder: Pour in the prepared hot chocolate mixture and add the 2 tablespoons of cocoa powder. Beat the mixture well until completely blended and smooth.
  11. Add Remaining Powdered Sugar: Incorporate the remaining powdered sugar, mixing thoroughly to achieve a consistent and thick frosting mixture.
  12. Adjust Frosting Consistency: Add 1 to 2 tablespoons of water or milk as needed to reach the desired spreading consistency for the frosting.
  13. Prepare Marshmallow Filling – Cream Butter: In a separate bowl, beat 1/2 cup of unsalted butter until smooth and creamy to start the filling base.
  14. Add Powdered Sugar: Beat in 1 cup of powdered sugar until well combined and smooth.
  15. Incorporate Marshmallow Creme: Stir the 10 oz marshmallow creme into the butter and sugar mixture until evenly blended, creating a fluffy filling.
  16. Optional: Add White Chocolate Chips and Cream: Gently fold in 6 oz white chocolate chips and 3 tablespoons heavy whipping cream for added richness; this step enhances texture and flavor but can be omitted if desired.
  17. Trim Cakes and Layer: If needed, use a large serrated knife to remove the domes from the top of each cake. Slice each cake horizontally into two layers to yield four layers total for stacking.
  18. Assemble Cake Layer 1: Place the first cake layer onto your cake plate or cardboard cake circle. Spread half a cup of the hot chocolate frosting evenly over the layer.
  19. Pipe Dam and Add Marshmallow Filling: Pipe a frosting dam around the outer edge of the first layer to contain the filling. Fill the center with about 3/4 cup of marshmallow filling and spread evenly.

Notes

  • Use natural cocoa powder for a more authentic and deep chocolate flavor.
  • Make sure the butter and shortening are at room temperature for smoother frosting and filling.
  • To check cake doneness, a toothpick should come out with a few moist crumbs, not completely clean, for best texture.
  • Optional white chocolate chips in the marshmallow filling add texture and richness but can be omitted.
  • Keep cakes well cooled before frosting to prevent melting the frosting.
  • Adjust water or milk in frosting to achieve your preferred consistency for easier spreading or piping.
  • Decorate the cake with mini marshmallows or marshmallow bits for a festive touch.

Keywords: hot chocolate cake, chocolate cake, marshmallow filling, hot chocolate frosting, layered cake, chocolate dessert

Find it online: https://www.sanacooks.com/hot-chocolate-cake-with-marshmallow-frosting-and-chocolate-chips-recipe/