Hot Chocolate Cake with Marshmallow Filling, Chocolate Frosting, and White Chocolate Ganache Recipe
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4.9 from 5 reviews
A rich and decadent hot chocolate cake featuring moist chocolate layers, a creamy hot chocolate buttercream frosting, a fluffy marshmallow filling, and a luscious white chocolate ganache topping, finished with a ring of marshmallows and vanilla buttercream for a festive touch.
Total Time:3 hours
Yield:12 servings
Ingredients
Chocolate 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
1 cup (240ml) hot water
Hot Chocolate Buttercream 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 (optional)
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
Additional Decorations
Mini marshmallows
Marshmallow bits
Instructions
Prepare Cake Pans and Oven: Line two 8-inch cake pans with parchment paper circles and grease the sides. Preheat the oven to 300°F (148°C).
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
Combine Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth and fully incorporated.
Add Hot Water: Pour in the hot water and mix again until the batter is smooth and well combined.
Bake Cake Layers: Divide the batter evenly between the prepared pans and bake for 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool Cakes: Remove from oven and let the cakes cool in the pans for 2-3 minutes before transferring them to cooling racks to cool completely.
Make Hot Chocolate Frosting: Dissolve hot chocolate powder mix in hot water or milk until thick. Beat together butter and shortening until smooth in a large bowl. Gradually add half the powdered sugar and mix until smooth. Add the hot chocolate mixture and cocoa powder, then mix again until well blended. Incorporate remaining powdered sugar and beat until smooth. Add water or milk a tablespoon at a time to reach desired consistency.
Prepare Marshmallow Filling: Beat butter until smooth. Add powdered sugar and beat thoroughly. Stir in marshmallow creme until well combined and set aside.
Trim and Layer Cake: Trim domed tops of cakes with a serrated knife if needed. Slice each cake horizontally in half to create four layers total. Place the first layer on a cake plate. Spread half a cup of hot chocolate frosting evenly. Pipe a dam of frosting around the edge to hold filling, then spread about 3/4 cup marshmallow filling inside the dam. Repeat layering with second and third cake layers, frosting, and marshmallow filling.
Top and Crumb Coat Cake: Place the final cake layer on top and apply a thin crumb coat of hot chocolate frosting around the entire cake. Refrigerate for about 1 hour to firm up the filling.
Frost Cake Smoothly: After chilling, apply the final smooth coat of hot chocolate frosting all over the cake using a spatula or frosting tool.
Make White Chocolate Ganache: Place white chocolate chips in a medium bowl. Heat heavy cream until just boiling, then pour over the chocolate. Whisk gently until melted and smooth, reheating in 10-second increments if necessary.
Decorate With Ganache: Drizzle the ganache around the top edge of the cake for a drip effect, then spread evenly over the top surface of the cake.
Prepare Vanilla Buttercream: Beat butter until smooth, add half the powdered sugar and beat again. Add water or milk and vanilla extract, then beat until smooth. Add remaining powdered sugar and beat until the right consistency is achieved, adding additional liquid if needed.
Decorate With Marshmallows: Pipe a ring of vanilla buttercream around the cake top edge. Garnish this ring with mini marshmallows and marshmallow bits.
Final Refrigeration and Serving: Refrigerate the finished cake until ready to serve. Allow the cake to sit at room temperature for a few hours before cutting for best flavor and texture. Store well-covered in the refrigerator for up to 3 days.
Notes
Ensure cakes are completely cool before frosting to prevent melting the buttercream.
Use room temperature butter and eggs for better mixing and texture.
If hot chocolate powder is not available, substitute with a blend of instant chocolate drink mix or additional cocoa powder and sugar.
For a richer chocolate flavor, use Dutch-process cocoa powder in the cake and frosting.
The ganache can be warmed gently if it becomes too thick to spread.
Chilling the cake after the crumb coat step helps achieve a smooth final frosting layer.
Adjust liquid in frostings gradually to avoid too thin or runny consistency.
Store the cake well-covered to maintain moisture and freshness.
To make cutting easier, let the cake sit out for at least 30 minutes after removing from the refrigerator.
