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.
Recipe by ZoëBakes | eat dessert first at https://zoebakes.com/2019/01/06/hot-chocolate-layer-cake/