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Hot Chocolate Cake with Chocolate Buttercream

Celebrate #nationalhotchocolateday! Say hello to the cutest little chocolate cake out there. This little hot chocolate cake with chocolate buttercream is designed to look just like a cup of hot cocoa. Made with rich chocolate cake, chocolate buttercream and topped with lots of marshmallows for a signature look. 

Winter cakes are some of my favorites!

This gingerbread layer cake with espresso buttercream and cranberry cake with white chocolate buttercream is always a fan favorite on Instagram. Tessa Huff from Style Sweet is one of my favorite cake makers and blogs. If you love making cakes, she’s your girl! 

This hot cocoa cake tastes as delicious as it is cutesy!

It’s designed to look just like a cup of hot cocoa and is made with hot cocoa mix for that signature flavor. Make this up for an easy Christmas dessert or any winter holiday. 

Ingredients for Hot Chocolate Cake with Chocolate Buttercream: 

  • All purpose flour
  • Granulated sugar 
  • Baking powder
  • Baking soda
  • Salt
  • Whole Eggs
  • Milk
  • Vegetable oil
  • Vanilla extract
  • Hot Coffee
  • Unsalted butter
  • Hot cocoa mix
  • Cocoa powder
  • Heavy cream
  • Powdered Sugar
  • Marshmallows 

How to make Hot Chocolate Cake with Chocolate Buttercream: 

  1. Preheat oven to 350 F and grease and flour three 6-inch cake tins.
  2. Whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl
  3. Add in the eggs, milk, oil and vanilla extract. Beat on medium for 1-2 minutes. Stir in the hot coffee last with a wooden spoon of spatula. Mixture will be very thin. 
  4. Pour batter evenly into cake tins and bake for 25-30 inutes or until a toothpick comes out clean. 
  5. Cool cake tins for 20 minutes and then transfer to a wire rack to continue cooling. 
  6. Prepare frosting: In a large bowl beat butter for buttercream on medium high for 2-3 minutes or until butter is light and fluffy. 
  7. Add in hot cocoa mix, cocoa powder, salt and vanilla until combined
  8. Slowly add in 2-3 increments of powdered sugar and heavy cream, mixing after each addition. Beat until all ingredients are incorporated and buttercream is light and fluffy. 
  9. Trim cake tops for a flat surface and begin to frost each layers and around the cake. 
  10. Spoon a few tablespoons of icing on top of the cake to cream dimension for the marshmallows to ‘sit’ on creating the mug of a hot cocoa effect.
     

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Hot Chocolate Cake with Chocolate Buttercream

  • Author: Elizabeth Van Lierde

Description

This little hot chocolate cake with chocolate buttercream is designed to look just like a cup of hot cocoa. Made with rich chocolate cake, chocolate buttercream and topped with lots of marshmallows for a signature look. 


Scale

Ingredients

Chocolate Cake:
2 cups white sugar

1 3/4 cup all purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 whole eggs, at room temp

1 cup milk

1/2 cup vegetable oil

1 tablespoon vanilla extract

1 cup freshly brewed hot coffee

Hot Chocolate Buttercream:

1½ cup (3 Sticks) unsalted butter, at room temp

⅔ cup ghirardelli Dark Chocolate or Milk Chocolate Hot Cocoa Mix

¼ cup cocoa powder

pinch of salt

1 tablespoon vanilla

¼ cup heavy cream

56 cups powdered sugar

For cake topping: 

Marshmallows (small and large)


Instructions

  1. Preheat oven to 350 F. Grease and flour three 6-inch cake tins and set aside.
  2. In a large bowl fitted with a stand of hand mixer, stir together the sugar, flour, cocoa powder, baking powder, baking soda and salt until combined. 
  3. Add in the eggs, milk, oil and vanilla extract. Beat on medium for 1-2 minutes. Stir in the hot coffee last with a wooden spoon of spatula. Mixture will be very thin. 
  4. Pour batter evenly into cake tins and bake for 25-30 inutes or until a toothpick comes out clean. 
  5. Cool cake tins for 20 minutes and then transfer to a wire rack to continue cooling. 
  6. In a large bowl beat butter for buttercream on medium high for 2-3 minutes or until butter is light and fluffy. 
  7. Add in hot cocoa mix, cocoa powder, salt and vanilla until combined. 
  8. Slowly add in 2-3 increments of powdered sugar and heavy cream, mixing after each addition. Beat until all ingredients are incorporated and buttercream is light and fluffy. 
  9. Trim cake tops for a flat surface and begin to frost each layers and around the cake. 
  10. Spoon a few tablespoons of icing on top of the cake to cream dimension for the marshmallows to ‘sit’ on creating the mug of a hot cocoa effect. 

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