Hot Cocoa Cake Recipe
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Hot Cocoa Cake Recipe

Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings 12
Calories 861kcal
Author The Gunny Sack

Ingredients

Cakes:

  • 15.25 oz chocolate cake mix I used Pillsbury Moist Supreme
  • 1 cup water
  • 1/3 cup oil
  • 3 eggs

Hot Chocolate Buttercream Frosting:

Buttercream Frosting:

Chocolate Ganache:

Garnish:

Instructions

Cakes:

  • 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.

Video

Notes

Hot Chocolate Buttercream recipe adapted from Cookies & Cups.

Nutrition

Calories: 861kcal | Carbohydrates: 115g | Protein: 5g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 88mg | Sodium: 466mg | Potassium: 189mg | Fiber: 2g | Sugar: 99g | Vitamin A: 584IU | Calcium: 84mg | Iron: 2mg