Hot Chocolate Layer Cake

Hot Chocolate Cake | ZoeBakes photo by Zoë François

This Hot Chocolate Layer Cake is the perfect cold weather dessert, although it would be equally as excellent in the summer or spring or fall. You get the picture, it’s great for any occasion. With hot chocolate as its inspiration, it has layers of Devil’s food, slathered with a deep, dark, luscious chocolate icing, that is like whipped ganache, but better, then I topped the whole thing in homemade marshmallows. I am not a big fan of bagged marshmallows, which taste like sweet, dried out sponges, but the homemade version are amongst my favorite treats. When they are toasted, with a torch, of course, they are soft, melty and delicious. You can flavor them with anything from vanilla to cardamom, or even swirl in chocolate.

I made this cake twice, once with my tried and true Devil’s food and then again for my friend, Stephanie Meyer’s birthday. Stephanie (Fresh Tart) doesn’t eat gluten, so I made the cake with a gluten-free flour blend and it came out just great. See me put the hot chocolate cake together in my instagram video and recipe below.

Hot Chocolate Cake | ZoeBakes photo by Zoë François

Hot Chocolate Layer Cake

Inspired by Fine Cooking Magazine 

Devil’s Food Cake Recipe – I baked the cake in three-6″ round cake pans, but you can also use two 8-inch rounds. The cake will be shorter if you use 8-inch. Bake them in pans prepared with butter and parchment paper. They will take about 30 minutes to bake, give or take, depending on the size pan you go with. The cake will just start to pull away from the pan and will have moist crumb when poked with a tester. Allow to cool on a rack to room temperature before using. Can be made ahead and wrapped in plastic. Can be frozen for a month.

If you want to make the cake gluten free, I recommend these flours.

Chocolate icing

2 1/2 cups heavy whipping cream

2 tablespoons booze (whatever you like to put in your hot chocolate, or none, this is optional)

6 tablespoons (85g) unsalted butter

2 teaspoons vanilla extract (homemade)

1 1/2 cups (335g) sugar

1/3 cup Lyle’s Golden Syrup or honey

6 ounces (170g) bittersweet chocolate, finely chopped

2 cups (170g) unsweetened cocoa powder, sifted

Generous 1/4 teaspoon kosher salt (It needs just a bit more than a 1/4 teaspoon, so I threw in an extra pinch)

To make the icing: In a saucepan, heat the heavy cream, booze, butter, vanilla, sugar, golden syrup and salt over medium heat, until the butter and sugar melts. Turn down the heat and stir in the chocolate. When it is smooth, add the cocoa and stir until there are no lumps. Spread it into a shallow pan, cover and refrigerate until set up, a few hours or overnight.

When ready to use, whip with paddle attachment until light in color and texture, about 2-3 minutes.

Assemble the cake by spreading the chocolate icing between the layers of cake, then smoothing the remaining icing on the top and sides of the cake. You can see me smoothly cover a cake in my “cake decorating” instagram video.

Then cover in marshmallows:

Homemade Marshmallows – cut into cubes (see my marshmallow instagram video to watch me make them and how to best cut them)

Hot Chocolate Cake | ZoeBakes photo by Zoë François

To take the hot chocolate cake to the next level (and in a S’more direction) toast the marshmallows with a blow torch! Watch me use my blow torch on instagram. 😉

Hot Chocolate Cake | ZoeBakes photo by Zoë François

If you are not a toasted marshmallow fan, you can go without.

Hot Chocolate Cake | ZoeBakes photo by Zoë françois

Serve the hot chocolate cake at room temperature. It can be stored at room temperature for 24 hours, then covered and refrigerated for a couple of days.

5.0 from 2 reviews
Hot Chocolate Layer Cake
Author: 
Recipe type: Dessert
 
Ingredients
  • Devil's Food Cake (recipe linked in blog post above)
  • Chocolate icing:
  • 2½ cups heavy whipping cream
  • 2 tablespoons booze (whatever you like to put in your hot chocolate, or none, this is optional)
  • 6 tablespoons (85g) unsalted butter
  • 2 teaspoons vanilla extract
  • 1½ cups (335g) sugar
  • ⅓ cup Lyle's Golden Syrup or honey
  • 6 ounces (170g) bittersweet chocolate, finely chopped
  • 2 cups (170g) unsweetened cocoa powder, sifted
  • Generous ¼ teaspoon kosher salt
  • Marshmallows (recipe linked in blog post above)
Instructions
  1. Devil's Food Cake Recipe (find recipe linked in blog post above) - I baked the cake in three-6" round cake pans, but you can also use two 8-inch rounds. The cake will be shorter if you use 8-inch. Bake them in pans prepared with butter and parchment paper. They will take about 30 minutes to bake, give or take, depending on the size pan you go with. The cake will just start to pull away from the pan and will have moist crumb when poked with a tester. Allow to cool on a rack to room temperature before using. Can be made ahead and wrapped in plastic. Can be frozen for a month.
  2. To make the icing: In a saucepan, heat the heavy cream, booze, butter, vanilla, sugar, golden syrup and salt over medium heat, until the butter and sugar melts. Turn down the heat and stir in the chocolate. When it is smooth, add the cocoa and stir until there are no lumps. Spread it into a shallow pan, cover and refrigerate until set up, a few hours or overnight.
  3. When ready to use, whip with paddle attachment until light in color and texture, about 2-3 minutes.
  4. Assemble the cake by spreading the chocolate icing between the layers of cake, then smoothing the remaining icing on the top and sides of the cake. You can see me smoothly cover a cake in my "cake decorating" instagram video.
  5. Then cover in marshmallows (recipe linked in blog post above). To take the cake to the next level (and in a S'more direction) toast the marshmallows with a blow torch! If you're not a toasted marshmallow fan, you can go without.
  6. Serve the cake at room temperature. It can be stored at room temperature for 24 hours, then covered and refrigerated for a couple of days.