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. Read More
I really, really wanted to start this post by bitching about the weather. Something my poor family has to endure for much of the winter. But, I’ve decided to rise above the whining-chatter in my head and embrace the weather. It is easy today, at a balmy 42°F. A small, but welcome comfort after an epic freeze. Instead of complaining about the cold, I made hot chocolate and homemade marshmallows. It reminds me of being a kid, when I loved winter and playing outside. There is just something magical about the puff of a marshmallow and how it floats on top of hot chocolate, melting just a little to make a layer of sweet fluff. Totally comforting. Nothing beats that, except now I prefer my hot chocolate with a shot of whiskey and my marshmallows scented with a touch of mint or vanilla or even cardamom.
Last week I was gifted cardamom scented marshmallows by Lee, who owns l.c.finn’s Extracts. Homemade marshmallows are a brilliant idea and one I have never shared on the site. I’ve always made marshmallows by whipping egg whites and then suspending them with sugar syrup and gelatin until they are light as air and chewy. I adore the texture, but I can also detect the faintest taste of the egg white. This doesn’t bother me if I am layering the homemade marshmallows with other bold flavors. But, when I am going for an adornment for hot chocolate, I prefer a recipe that has no egg. This recipe for homemade marshmallows is just a combination of sugars and gelatin, simple as that. You can keep the marshmallows pure or play with flavored extracts and fun colors. They store for weeks in a dry spot, which is super easy this time of year in MN. Anytime you come home after braving the cold, just make up some hot cocoa and float a bit of happiness on top.
I am using sheet gelatin in my recipe, but I have also given the instructions for using the powdered variety. You can watch me use both types of gelatin in my instagram video. I got used to using sheets when I worked in restaurants and just find it easier to deal with. The sheets also have less of that kindergarten-glue flavor. You can find the gelatin sheets on Amazon if you want to give them a try.