Name: Hot Chocolate Cake
Prep time: 45 min
Cook time: 40 min
Total time: 1 min
Ingredients: 2 cups sugar; 1 ¾ cups + 2 Tbsp all-purpose flour; ¾ cup natural unsweetened cocoa powder; 2 tsp baking powder; 1 ½ tsp baking soda; 1 tsp salt; ⅔ cups canola oil (vegetable oil would also be OK); ½ cup water; 2 eggs (preferably room temperature); 1 ½ tsp vanilla extract; 1 ½ cups hot chocolate (this should be hot to the touch too. If you are making your own hot chocolate, make it using milk, not water); 3 sticks butter (softened to room temperature); 1 cup cocoa powder (sifted); 4 ½ cups powdered sugar; 1 ½ tsp vanilla extract; ⅓ cup milk; 6 Tbsp butter (softened to room temperature); 1 ½ cups marshmallow fluff (about 1 7oz container); ⅔ cup powdered sugar; Marshmallows for topping (if desired)

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This Hot Chocolate Cake is a decadent masterpiece that brings the cozy warmth of your favorite drink to dessert. With a rich, velvety texture and a deep chocolate flavor, every bite feels like a hug in cake form. The moist crumb is perfectly balanced by a luscious frosting that melts on your tongue. In just 45 minutes of prep and 40 minutes of baking, you’ll have a showstopper that’s as indulgent as it is comforting.

Each slice is a celebration of layered flavors, from the bittersweet cocoa to the creamy, marshmallow-like topping. The cake’s aroma alone will fill your kitchen with irresistible sweetness, making it impossible to resist. Whether for a special occasion or a cozy night in, this dessert is a guaranteed crowd-pleaser. Plus, it serves 14, so there’s plenty to share—or savor all to yourself!

Ingredients for Hot Chocolate Cake

Cake:
2 cups (400 g) sugar
1 ¾ cups + 2 Tbsp (233 g) all-purpose flour
¾ cup (75 g) natural unsweetened cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
⅔ cups canola oil (vegetable oil works too)
½ cup water
2 eggs (preferably room temperature)
1 ½ tsp vanilla extract
1 ½ cups hot chocolate (hot to the touch; use milk-based if homemade)
Chocolate Frosting:
3 sticks butter (softened to room temperature)
1 cup cocoa powder (sifted)
4 ½ cups powdered sugar
1 ½ tsp vanilla extract
⅓ cup milk
Marshmallow Buttercream:
6 Tbsp butter (softened to room temperature)
1 ½ cups marshmallow fluff (about 1 7oz container)
⅔ cup powdered sugar
Marshmallows for topping (optional)

Step-by-Step Instructions

Prepare the Cake:
Preheat oven to 350°F. Lightly grease and flour your cake pans (8″, 9″, or 6″).
In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
With the mixer on low speed, add canola oil and water. Increase to medium speed and add eggs one at a time, beating well after each addition.
Stir in vanilla extract. Gradually add hot chocolate, mixing manually first, then on low speed until fully combined. Scrape the bowl to ensure no lumps remain.
Divide batter evenly into prepared pans (do not fill more than ¾ full).
Bake: 25-30 minutes for 8″ or 9″ pans, or 40-45 minutes for 6″ pans. A toothpick inserted should come out clean or with a few crumbs.
Let cakes cool in pans for 15 minutes, then run a butter knife around the edges and invert onto cooling racks to cool completely.
Make the Chocolate Frosting:
Beat butter on medium speed until creamy. Add cocoa powder and 1 cup powdered sugar, mixing on low until combined.
Add half the milk and vanilla, then beat until creamy. Add remaining powdered sugar and milk, mixing until smooth. Scrape the bowl to ensure even mixing. Set aside.
Prepare the Marshmallow Buttercream:
Cream together butter and marshmallow fluff. Gradually add powdered sugar until fully combined.
Assemble the Cake:
Once cakes are cooled, frost each layer with chocolate frosting, creating a “nest” in the center for marshmallow fluff.
Spread or pipe marshmallow fluff into the indent, then stack the next layer and repeat.
Frost the outside of the cake with chocolate frosting. Pipe or spread marshmallow buttercream on the top center.
Add marshmallows on top just before serving (optional).

Perfect Pairings: Sauce and Topping Ideas

Elevate your Hot Chocolate Cake with a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence. For a festive touch, sprinkle crushed peppermint candies or chocolate shavings on top. If you’re feeling adventurous, try a scoop of vanilla ice cream on the side for a warm-and-cool dessert combo.

Storage and Reheating Tips

Store your cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep it fresh, place a piece of plastic wrap directly on the cut sides. For reheating, microwave a slice for 10-15 seconds to restore that just-baked warmth. Freeze unfrosted layers wrapped in plastic and foil for up to 3 months—thaw at room temperature before frosting.

Recipe Variations to Try

Swap the hot chocolate for espresso for a mocha twist, or use white chocolate instead of cocoa powder in the frosting for a sweeter flavor. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. You can also add chopped nuts or chocolate chips to the batter for extra texture.

Time-Saving Tips for Busy Bakers

Prepare the hot chocolate ahead of time and keep it warm in a thermos. Use pre-measured ingredients to streamline the process, and consider baking the cake layers a day in advance. For frosting, a stand mixer will save you time and effort compared to a hand mixer. If you’re short on time, skip the marshmallow buttercream and use store-bought marshmallow fluff as a topping instead.

Equipment Guidance for Success

For even baking, use light-colored cake pans and ensure they’re properly greased and floured. A kitchen scale is helpful for precise measurements, especially with flour and sugar. A rotating cake stand makes frosting easier, and a piping bag with a star tip will give your marshmallow buttercream a professional finish. Don’t forget a toothpick to test for doneness!