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–+ servings

Hot Chocolate Layer Cake

This Hot Chocolate Layer Cake is the ultimate cozy dessert! It has delicious layers of moist chocolate cake with marshmallow fluff buttercream and homemade chocolate fudge sauce. This cake is inspired by your favourite winter drink, hot cocoa, which makes it perfect for holidays, birthdays or whenever you something decadent and comforting.
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Prep Time 1 hour
Cook Time 28 minutes
Total Time 1 hour 28 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

Ingredients
 
 

CHOCOLATE CAKE

  • 360 g warm coffee or water (for instant coffee use 2 teaspoon of instant coffee)
  • 360 g all-purpose flour
  • 2 tablespoon cornstarch
  • 300 g granulated sugar
  • 150 g dark brown sugar
  • 75 g unsweetened Dutch cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 ½ teaspoon salt
  • 165 g vegetable oil
  • 270 g sour cream 14-18% room temperature
  • 3 large eggs room temperature
  • 3 teaspoon vanilla extract

CHOCOLATE FUDGE SAUCE

  • 50 g granulated sugar
  • 25 g honey eg. acacia honey
  • 60 g whole milk
  • 100 g semi-sweet chocolate
  • 10 g unsweetened Dutch cocoa powder
  • 15 g unsalted butter
  • 1 teaspoon vanilla extract
  • Small pinch of salt

MARSHMALLOW FLUFF BUTTERCREAM

  • 400 g unsalted butter
  • 225 g powdered sugar
  • 200 g marshmallow fluff
  • ½ teaspoon vanilla paste
  • Small pinch of salt after taste

Instructions
 

CHOCOLATE CAKE LAYERS

  • Preheat the oven at 170ºC/340ºF conventional oven and line 3x 20 cm/8 inch baking pan with parchment paper.
  • Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.
    360 g warm coffee or water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    360 g all-purpose flour, 2 tablespoon cornstarch, 300 g granulated sugar, 150 g dark brown sugar, 75 g unsweetened Dutch cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the coffee, and with a hand whisk, whisk them together until combined.
    165 g vegetable oil, 270 g sour cream 14-18%, 3 large eggs, 3 teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Using a rubber spatula, scrape down the sides of the bowl, and give the cake batter a final mix so everything has been incorporated.
  • Pour the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

CHOCOLATE FUDGE SAUCE

  • While the cakes bake, heat up the honey, granulated sugar and milk, in a small saucepan, until the granulated sugar has melted and the milk is starting to bubble.
    50 g granulated sugar, 25 g honey, 60 g whole milk
  • Pour the heated milk and sugar over a bowl with the semi-sweet chocolate and cacao powder. Stir it together until the dark chocolate has melted and it’s gathered.
    100 g semi-sweet chocolate, 10 g unsweetened Dutch cocoa powder
  • Add the butter, vanilla extract and a small pinch of salt and stir it in until the butter has melted into and combined with the chocolate fudge sauce.
    15 g unsalted butter, 1 teaspoon vanilla extract, Small pinch of salt
  • Cover it with cling film so it touches the surface of the sauce and let it cool down on the counter top till room temperature.

MARSHMALLOW FLUFF BUTTERCREAM

  • Sift the powdered sugar and set it aside.
    225 g powdered sugar
  • Whip the butter in a bowl of a stand mixer with the paddle attachment or with a hand mixer for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
    400 g unsalted butter
  • Add the powdered sugar in 2 parts, whipping until each addition is fully incorporated. Scrape down the sides of the bowl and give the buttercream a mix for 2 minutes at low speed.
  • Then add the marshmallow fluff, vanilla bean paste and a small pinch of salt and give it a final mix on low, for 2 minutes, so it becomes nice and smooth.
    200 g marshmallow fluff, ½ teaspoon vanilla paste, Small pinch of salt after taste

ASSEMBLING

  • Start by cutting the very top of the cooled down cake layers so they have an even top. Place the first cake layer on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  • Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 1-2 tablespoon of chocolate fudge sauce and even it out. Leave the outer edge of the cake free so the fudge sauce doesn’t spill out. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.
  • Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream.
  • Add the remaining frosting, and even it out over the cake. Finally, decorate with large and small marshmallows. Optionally, use a blow torch to carefully toast the marshmallows.
  • TIP: For clean slices, heat up a sharp knife under hot water, dry it off, and cut your slices.
Keyword chocolate, chocolate cake, hot fudge sauce, marshmallow, marshmallow buttercream
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