Description
This Hot Cocoa Cake captures the essence of winter with its rich chocolate flavor and gooey marshmallow filling. Perfect for celebrations, it brings heartfelt warmth to any gathering.
Ingredients
- All-Purpose Flour (2 cups)
- Cornstarch (1/4 cup)
- Baking Powder (2 tsp)
- Baking Soda (1/2 tsp)
- Salt (1 tsp)
- Oil (1 cup)
- White Granulated Sugar (1 3/4 cups)
- Pure Vanilla Extract (1 tsp)
- Large Eggs (4)
- Buttermilk (1 cup)
- Water (1 cup)
- Unsweetened Cocoa Powder (1 cup)
- Hot Cocoa Mix (1/3 cup)
- Marshmallows (20)
- Heavy Cream (3/4 cup)
- Powdered Sugar (4 cups)
- Unsweetened Cocoa Powder (1/2 cup)
- Pinch of Salt
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch cake pans.
- Sift together dry ingredients: flour, cornstarch, baking powder, baking soda, and salt.
- In a saucepan, combine cocoa powder, water, and hot cocoa mix; heat until simmering, then cool slightly.
- Mix wet ingredients: oil, sugar, vanilla, eggs, and buttermilk until blended; add warm cocoa mixture.
- Fold in dry ingredients gently to avoid over-mixing.
- Divide batter into prepared pans and bake for 20-23 minutes or until edges are golden and toothpick comes out clean.
- Top two layers with marshmallows, return to oven for 2 minutes to soften.
- Cool cakes in pans, then transfer to a wire rack and let cool completely before frosting.
- Prepare frosting by heating cream, cocoa, and salt; cool before combining with powered sugar and butter until fluffy.
- Assemble the cake by layering and frosting, creating a crumb coat and final frosting layer.
Notes
Ensure all ingredients are at room temperature for a smooth batter.
Cover the cake tightly to store at room temperature for up to 2 days or refrigerate for a week.
Freeze wrapped for up to 3 months and thaw in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 32g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg