Ingredients
For the Chocolate Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 2 cups (400g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Hot Cocoa Frosting:
- 1 cup (225g) unsalted butter, softened
- 3 ½ cups (440g) powdered sugar
- ½ cup (45g) unsweetened cocoa powder
- ¼ cup (60ml) heavy cream
- 2 tablespoons hot cocoa mix (sweetened)
- 1 teaspoon vanilla extract
- Pinch of salt
For the Marshmallow Topping:
- 4 large egg whites
- 1 cup (200g) granulated sugar
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Equipment
- Two 8-inch (20cm) round cake pans
- Parchment paper
- Mixing bowls
- Whisk or electric mixer
- Double boiler or heatproof bowl for marshmallow topping
- Kitchen torch (optional, for toasting marshmallow topping)
Instructions
Step 1: Prepare the Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and combined.
- Carefully stir in the boiling water (the batter will be thin). Mix until fully incorporated.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 2: Make the Hot Cocoa Frosting
- In a large bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add powdered sugar and cocoa powder, beating until smooth.
- Add heavy cream, hot cocoa mix, vanilla extract, and a pinch of salt. Beat on high speed for 2–3 minutes until light and fluffy.
- If the frosting is too thick, add more cream (1 tablespoon at a time). If too thin, add more powdered sugar.
Step 3: Prepare the Marshmallow Topping
- In a heatproof bowl set over a pot of simmering water (double boiler), combine egg whites, sugar, and cream of tartar.
- Whisk constantly until the mixture reaches 160°F (71°C) or the sugar is fully dissolved (about 5–7 minutes).
- Remove from heat and transfer to a clean mixing bowl. Using an electric mixer, beat on high speed until stiff, glossy peaks form (about 5–7 minutes).
- Add vanilla extract and beat for another 30 seconds.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of hot cocoa frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining hot cocoa frosting.
- Spoon or pipe the marshmallow topping over the top of the cake, creating swirls or peaks.
- (Optional) Use a kitchen torch to lightly toast the marshmallow topping for a campfire effect.
Step 5: Serve and Store
- Serve the cake immediately or store in the refrigerator for up to 2 days. Bring to room temperature before serving for the best texture.
- Store leftovers in an airtight container in the fridge. The marshmallow topping may deflate slightly over time.
Serving Suggestions
- Garnish with mini marshmallows, chocolate shavings, or a dusting of cocoa powder.
- Pair with a mug of hot cocoa for the ultimate cozy experience.
Tips
- Ensure the cakes are completely cooled before frosting to prevent melting.
- If you don’t have a kitchen torch, you can briefly broil the marshmallow topping in the oven (watch closely to avoid burning).
- For a stronger hot cocoa flavor, add an extra tablespoon of hot cocoa mix to the frosting.
Prep Time
- Preparation: 30 minutes
- Baking: 30–35 minutes
- Assembly: 20 minutes
- Total: ~1 hour 25 minutes
Servings
- Makes 12 slices
Enjoy your Hot Cocoa Marshmallow Cake!