Hot Chocolate Cake

Hot chocolate is yummy, so putting that flavor into cake? Even better.



Mandy Merriman shares how to make this chocolaty treat.


Find more recipes from Mandy on her website, www.bakingwithblondie.com.

Hot Chocolate Cake
⅔ Cup Sour Cream
¾ Cup Buttermilk
3 whole eggs
1 Tablespoon Vanilla
⅓ Cup Vegetable Oil
½ Cup Hot Cocoa Mix (I used Stephens/Ghirardelli)
1 Box Devils Food Chocolate Duncan Hines Cake Mix
Marshmallows

Preheat the oven to 325 degrees, prep 3x 6″ (or 2x 8″) cake rounds with a swipe of shortening and a dust of flour to keep the cakes from sticking to the pan. Set aside.



In a large bowl, whisk together the sour cream, buttermilk, eggs, vanilla, and oil. When they are thoroughly combined, sift in the hot cocoa mix and cake mix. Don’t overmix – gently stir until the dry ingredients have been incorporated, then stop.



Divide the batter between the prepared cake rounds, tap the rounds on the counter, then place into the oven to bake for 35-37 minutes. They are finished baking when the centers have been baked through completely.



Let rounds cool for 3-5 minutes, then flip cakes out onto a wire rack to cool completely. Wrap in plastic wrap twice and freeze for at least a couple hours for easier decorating/filling/etc.
White Chocolate Buttercream
½ Cup White Chocolate Chips
¼ Cup Heavy Cream
1 stick (1/2 cup) Unsalted Butter
pinch of Salt
2 teaspoons Vanilla
4 Cups Powdered Sugar, sifted

In a small glass bowl, stir together the chocolate chips and heavy cream. Microwave for 30 seconds, then stir until the ganache is completely combined (no little white chocolate lumps). Set aside.



In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy. Add in the ganache, salt, and vanilla, and whip up until thoroughly combined.



Slowly add in the powdered sugar. Add in more heavy cream if needed to thin.



Set the stand mixer on high speed for 3 minutes to add texture and a lighter color/volume. Turn the mixture down to a low speed for about 30 seconds.



Remove bowl from stand mixer and hand beat with a wooden spoon to eliminate any air bubbles. Place in a piping bag without a tip for ease when adding your filling.
Hot Chocolate Buttercream
2 sticks (1 cup) Unsalted Butter
pinch of Salt
1 Tablespoon Vanilla
½ Cup Hot Chocolate Mix (Stephens or Ghirardelli)
¼ Cup Cocoa Powder
¼ Cup Heavy Cream
6-7 Cups Powdered Sugar, Sifted


In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy.



Add in the salt, vanilla, hot chocolate mix, and cocoa powder. Slowly add in the heavy cream and powdered sugar. Add a little more heavy cream if needed.



Set the mixer on high speed for 3 minutes, then down to the lowest for 30 seconds. Remove the bowl from the mixer and hand beat with a wooden spoon to get out any remaining air bubbles.
Chocolate Ganache Drizzle
½ cup Van Leer Dark Chocolate Melts
¼ cup Heavy Cream

In a small bowl, stir together the chocolate melts and heavy cream. Microwave for 30 seconds, then stir until smooth. Pour into a squeeze bottle, then set aside.
White Chocolate Ganache Drip
½ Cup “Very White” Wilton Candy Melts
2 Tablespoons Heavy Cream

In a small bowl, stir together the white candy/chocoalte melts and heavy cream. Microwave for 30 seconds, then stir until smooth. Pour into a squeeze bottle, then set aside.



ASSEMBLY:

On a cake turntable, tape a 6″ cardboard cake rounds to a 8″ cardboard round and place on top with a nonslip mat underneath. Add a touch of hot chocolate buttercream in the center of the 6″ cardboard round, then place the first cake round in the center on top of it.



Pipe a thick rim around the outside of the cake round with the hot chocolate buttercream, then fill the inside with the white chocolate buttercream. Press a few marshmallows into the white chocolate buttercream, then drizzle on some of the chocolate ganache. Top with the next cake round and repeat.



Crumb coat the cake, then freeze for about 3 minutes.



Add the final buttercream coat around the entire cake, then add the white chocolate ganache drip. Add on the marshmallows (if you are traveling with this cake, I recommend saving adding on the marshmallows until you are on site). Slice cold with a hot/sharp knife for best clean cake slices.



Serve with more of the chocolate ganache drizzle if desired, enjoy!

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