Enjoy this Hot Cocoa Cake with hot chocolate buttercream, chocolate ganache and mini marshmallows after a day of fun winter activities.
The best way to get through winter is to embrace it with the knowledge that spring will arrive again before you know it. In Minnesota, we buy warm clothing, special outdoor gear, and indoor space heaters. Then, we head outside to ice skate, sled, ski, snowboard, ice fish, snowmobile and play in the snow!
Afterward, we warm up with mugs of hot cocoa and if we are still cold, we can wrap up in warm blankets near the fireplace or by a space heater. This Hot Cocoa Cake is the perfect thing to enjoy after a day of fun winter activities!
How To Make Hot Cocoa Cake
Step One: Bake and Cool
Bake two layer cakes, allow them to cool on a wire rack. I wanted this cake to be taller and more narrow than what I could get with a 9-inch cake pan so I used these two 6-inch by 2-inch cake pans instead.
Once cooled, cut off the rounded tops with a long serrated knife so that they are somewhat level on top.
Step Two: Hot Cocoa Buttercream Frosting
Make the hot chocolate buttercream using hot chocolate mix that has been dissolved in hot cream.
Spread frosting on the first layer, add the second layer and more hot chocolate buttercream.
Next, make some buttercream frosting in whatever color you want. I used Wilton’s Teal Gel Paste from this multi-pack: I love how the gel paste food coloring gives brighter colors with less food coloring.
Spread a thin layer of frosting over the sides of the cake to create a crumb coat. Put frosting in a decorating bag and pipe a wide rim of frosting around the top of the cake.
This will become the rim of the hot cocoa mug and will hold the ganache in place. Finish frosting the cake and place it in the fridge to chill.
Step Three: Chocolate Ganache
Make the chocolate ganache by heating the cream in the microwave, pouring it over the chocolate chips and then letting it sit for a few minutes.
Pour the chocolate ganache on the top of the cake and carefully yet quickly spread it out before it sets. Top with mini marshmallows.
Step Four: Candy Cane Handle
No mug of hot chocolate is complete without a handle so finish the cake off by inserting a candy cane handle. I used a large candy cane with part of the stick broken off.
Hot Cocoa Cake FAQs
1. Can I use something else for the mug handle? Yes, I’ve also found that Twizzlers Twists works as another handle option and they come in a rainbow of colors.
2. Can I make this ahead of time? You can make it ahead of time and store it in the fridge but I would wait to add the candy cane handle.
3. Could I turn these into cupcakes? Yes, that would be a great idea! Frosting them with take a little bit longer but it would be super cute!
More Hot Chocolate Recipes To Try
Hot Cocoa Cake Recipe
Video
Ingredients
Cakes
- 15.25 oz chocolate cake mix
- 1 cup water
- ⅓ cup oil
- 3 large eggs
Hot Chocolate Buttercream Frosting
- ⅓ cup heavy cream
- ½ cup hot chocolate mix about 4 packets
- ¼ cup butter
- ¼ cup shortening
- 2 tablespoon marshmallow cream
- 1 teaspoon vanilla
- 4 cups powdered sugar
Buttercream Frosting
- ½ cup butter
- ½ cup shortening
- 1 teaspoon vanilla
- 4 cups powdered sugar
- 2 tablespoon milk
- Gel paste or food coloring
Chocolate Ganache
- ¼ cup heavy cream
- ½ cup semi-sweet chocolate chips
Garnish
- ½ cup mini marshmallows
- 1 large candy cane or use licorice
Instructions
Cakes
- Preheat the oven to 350˚F. Combine the cake mix, water, oil, and eggs for 30 seconds on low. Then, beat on medium for two minutes.
- Pour two cups of the batter into two 6-inch by 2-inch, greased, floured and parchment lined cake pans. (NOTE: There will be extra batter. You can use it to make cupcakes if you want.)
- Bake at 325°F for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in the pans, on a wire rack, for 30 minutes. Remove the cakes from the pan and cool completely on a wire rack. Use a long, serrated knife to cut off the rounded tops when ready to decorate.
Hot Chocolate Buttercream
- Heat cream in the microwave until it just begins to boil. Stir in the hot chocolate mix until dissolved. Place in the fridge to cool before making the buttercream.
- Beat the butter and shortening for 2-3 minutes until light and fluffy. Beat in the marshmallow cream and vanilla.
- Add the powdered sugar one cup at a time. Start on a slow speed until combined and then beat until smooth.
- Add the cooled hot chocolate, stir and then beat until smooth.
- Spread hot chocolate buttercream over the bottom layer of cake. Add the second layer and frost it with more buttercream.
Buttercream Frosting
- Beat the butter and shortening for 2-3 minutes until light and fluffy. Beat in the vanilla.
- Add the powdered sugar one cup at a time. Start on a slow speed until combined and then beat until smooth.
- Add the milk and beat until smooth and fluffy.
- Color with gel paste or your food coloring of choice.
- Spread a thin layer of buttercream frosting over the sides of the cake to create a crumb coat.
- Put frosting in a decorating bag and pipe a wide rim of frosting around the top of the cake. This will become the rim of the hot cocoa mug and will hold the ganache in place.
- Finish frosting the cake and place in in the fridge to chill.
Chocolate Ganache
- Bring the heavy cream just to a boil in the microwave. Add the chocolate chips and let it sit for three minutes. Stir until smooth.
- Slowly pour enough ganache on the center of the cake that it can cover the top. Spread out with a spatula.
- Top with mini marshmallows and insert a candy cane or licorice handle.
Jessica @ A Kitchen Addiction says
What a fun cake! The perfect dessert to go with a big mug of hot cocoa while trying to stay warm by the fire!
Alma says
What a wonderful idea. Thank you for such a unique idea.