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Hot Chocolate Cake with Chocolate Buttercream


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. 



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)


  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.