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Hot Chocolate Cake


  • Author: Joscelyn | Wife Mama Foodie
  • Cook Time: 25 min
  • Total Time: 25 min
  • Yield: 8-10 servings 1x

Description

Rich chocolate cake layered with chocolate marshmallow ganache and lots of marshmallows. If you’re a fan of hot chocolate, you’re gonna love this cake! Includes gluten-free, refined sugar free, and vegan friendly options as well!


Scale

Ingredients

Cake:

2 cups unbleached all-purpose or gluten-free all purpose flour, I used King Arthur Flour, Measure for Measure Gluten-Free Flour

2 cups (276g) coconut sugar or granulated sugar

⅔ cup (65g) cocoa powder, plus more for dusting finished cake

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1⅓ cup almond milk or other milk of choice

1 cup brewed coffee/espresso, prepared hot chocolate, or additional milk

½ cup oil of choice

1 teaspoon vanilla

Large/small marshmallows for decorating*, can use vegan marshmallows if needed!

Whipped Marshmallow Ganache:

2 cups mini marshmallows

2 cups dark/bittersweet or semi-sweet chocolate chips

1 cup full-fat coconut milk from can (may need more while blending)


Instructions

Whipped Marshmallow Ganache:

Since the ganache has to chill, I recommend making it first. 

Place marshmallows, chocolate, and coconut milk in a large heat safe bowl and place over a pot of shallow boiling water. The bottom of the bowl should not touch the simmering water

Stir the mixture continuously until marshmallows and chocolate are completely melted. Cover and refrigerate until firm (at least 1 hour, but can also be made ahead of time).

Once it’s chilled, beat with a mixer until fluffy. If mixture is too stiff, add a little coconut milk or prepared hot chocolate, or brewed coffee until frosting is spreadable.

Cake:

Preheat oven to 350ºF. Grease three 6-inch cake pans or two 8-inch cake pans and line with a piece of parchment paper cut to size. Set aside.

In a large mixing bowl, combine flour, sugar, cocoa, baking powder/soda and salt until well blended. Mix in milk, coffee, oil and vanilla.

Pour batter into prepared pan and place into the oven for 20–30 minutes, depending on the pan, just until center is set and a toothpick inserted comes out with only a few moist crumbs. Remove and let cool completely before frosting.

Putting it Together:

Place one cake layer upside down on cake plate and spread a layer of ganache evenly on top. Sprinkle with marshmallows (optional), then top with another cake layer and repeat. 

Frost the outside of the cake with remaining whipped ganache and top with lots of marshmallows. Dust with cocoa powder (optional) and serve. 

Notes

*If you’re looking for a naturally sweetened option, check out my Honey Vanilla Marshmallows!

  • Category: dessert, gluten free