A dark cocoa cake, milk chocolate ganache, toasted marshmallow buttercream, and homemade marshmallow fluff make up this hot cocoa layer cake.
Indulge in the warmth of a winter's day with our Hot Cocoa Layer Cake—a culinary masterpiece that marries the rich flavors of hot cocoa, velvety milk chocolate ganache, and luscious toasted marshmallow buttercream. Let's embark on a journey to create this decadent delight.
The Hot Cocoa Cake: Crafting the Winter Magic
Ingredients:
- ½ Cup Vegetable Oil
- 1 ¼ Cups Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk
- ⅓ Cup Sour Cream
- 2 Teaspoons Pure Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 2 Ounces Hot Cocoa Mix
- 2 tablespoon Black Cocoa Powder
- ½ Teaspoon Salt
- 2 Teaspoons Baking Powder
- ⅓ Cup Whole Chocolate Milk
Instructions:
- Preheat your oven to 350°F.
- In a large mixing bowl, combine vegetable oil, granulated sugar, egg, egg yolk, sour cream, and vanilla extract. This forms the base of our indulgent creation.
- In a separate bowl, sift together flour, hot cocoa mix, black cocoa powder, salt, and baking powder.
- Gradually introduce the dry ingredients into the wet mixture, When no powder remains, gradually add the chocolate milk.
- Grease and flour three 6-inch cake pans, and line the bottom of each with a parchment paper round. Distribute the batter evenly between the pans.
- Bake for 25-30 minutes or until a toothpick comes out clean from the center of the cakes.
- Allow the cakes to cool for 20 minutes inside the pans. Gently turn the pans over and tap them onto a wire rack. Remove the parchment and place the cakes in the freezer for 30 minutes to harden up a bit before frosting.
The Ganache: A Rich Milk Chocolate Embrace
Ingredients:
- ⅔ cup Milk Chocolate Chips
- ⅓ Cup Heavy Cream
Instructions:
- In a small saucepan, heat the heavy cream until it reaches a gentle simmer.
- Pour the warm cream over the milk chocolate chips, stirring until a silky ganache forms.
- Let it cool to room temperature before using it to fill the cake.
The Toasted Marshmallow Buttercream: The Warmth of Frosting on a Cake
Ingredients:
- 1 Cup Salted Butter, Softened
- 2 Cups Powdered Sugar, Sifted
- 1 tablespoon Toasted Marshmallow Syrup (I use Amoretti for this)
- Splash of Half and Half (if needed)
Instructions:
- In a mixing bowl, blend softened butter with pure vanilla extract.
- Gradually sift in powdered sugar, creating a smooth foundation for our cloud-like buttercream.
- Add toasted marshmallow syrup for an extra layer of flavor. If needed, incorporate a splash of half and half for some lightness.
- Place the buttercream in a piping bag and cut the tip off. Pipe a layer of buttercream around each layer of cake to create a barrier for the ganache filling. Repeat this with two layers and finish with the top layer of cake.
The Marshmallow Fluff: The Fluffy Finale
Ingredients:
- ½ Cup Water
- 1 Cup Granulated Sugar
- 1 Cup Light Corn Syrup
- 5 Large Egg Whites, Room Temperature
- 1 Teaspoon Cream of Tartar
- Seeds From One Vanilla Bean
Instructions:
- In a saucepan, combine water, granulated sugar, and light corn syrup. Give it a mix and then do not mix it again until it comes to a boil reaching 240-250°F.
- When the mixture hits around 200°F, begin beating the egg whites with cream of tartar until soft peaks form.
- Once the sugar syrup reaches 240-250°F, gradually pour it into the egg whites while continuing to beat. Be extremely cautious as the mixture is very hot.
- Add the vanilla bean seeds and beat until the marshmallow fluff is thick and glossy, another seven minutes.
- Generously spread the marshmallow fluff over the assembled cake layers. Toast for a fun finish!
The Grand Finale: Indulge and Savor
As you enjoy your Hot Cocoa Layer Cake, adorned with velvety ganache, cloud-like buttercream, and fluffy marshmallow fluff, you're witnessing the culmination of a winter's dream. With each slice, savor the warmth of hot cocoa, the velvety embrace of milk chocolate ganache, and the lightness of toasted marshmallow buttercream.
Whether shared with loved ones or savored in a quiet moment of winter bliss, this homemade creation carries not just the essence of seasonal indulgence but also the pride of a culinary triumph. So, go ahead, take a bite, and let the warmth of flavors transport you to a realm where every bite is a celebration of winter indulgence.
Dietary Substitutions:
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
If you want to ensure that your oats are gluten free, Bob’s Red Mill makes a certified gluten free old fashioned oat as well.
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
43% Oat Milk Chocolate + Coconut Sugar by Scharffenberger are dairy free + allergen friendly chocolate chunks and would work great in the brownies and the ganache.
Kite Hill makes a dairy free sour cream for those wanting to recreate this cake without dairy.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
Silk Dairy Free Heavy Cream is a great option for the ganache.
If you loved this recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS: Try my Chocolate Peanut Butter Cake and my Chocolate Chip Cookie Dough Cake for more layer cake goodness!
Hot Cocoa Layer Cake
Ingredients
The Hot Cocoa Cake:
- ½ Cup Vegetable Oil
- 1 ¼ Cups Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk
- ⅓ Cup Sour Cream
- 2 Teaspoons Pure Vanilla Extract
- 1 ½ Cups All Purpose Flour
- 2 Ounces Hot Cocoa Mix (a bit more than ⅓ cup measured out)
- 2 Tablespoons Black Cocoa Powder
- ½ Teaspoon Salt
- 2 Teaspoons Baking Powder
- ⅓ Cup Whole or 2% Chocolate Milk
The Milk Chocolate Ganache:
- ⅔ Cup Milk Chocolate Chips
- ⅓ Cup Heavy Cream
The Toasted Marshmallow Buttercream:
- 1 Cup Salted Butter, softened to room temperature
- 2 Cups Powdered Sugar, sifted
- 1 Tablespoon Toasted Marshmallow Syrup
- A Splash Of Heavy Cream, optional
The Marshmallow Fluff:
- ½ Cup Water
- 1 Cup Granulated Sugar
- 1 Cup Light Corn Syrup
- 5 Large Egg Whites, room temperature
- 1 Teaspoon Cream of Tartar
- Seeds From One Vanilla Bean, or 1 Teaspoon Vanilla Bean Paste
Instructions
- For the Cake: Preheat your oven to 350°F.In a large mixing bowl, combine vegetable oil, granulated sugar, egg, egg yolk, sour cream, and vanilla extract. This forms the base of our indulgent creation. In a separate bowl, sift together flour, hot cocoa mix, black cocoa powder, salt, and baking powder. Gradually introduce the dry ingredients into the wet mixture, When no powder remains, gradually add the chocolate milk. Grease and flour three 6-inch cake pans, and line the bottom of each with a parchment paper round. Distribute the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean from the center of the cakes. Allow the cakes to cool for 20 minutes inside the pans. Gently turn the pans over and tap them onto a wire rack. Remove the parchment and place the cakes in the freezer for 30 minutes to harden up a bit before frosting.
- For the Ganache: In a small saucepan, heat the heavy cream until it reaches a gentle simmer. Pour the warm cream over the milk chocolate chips, stirring until a silky ganache forms. Let it cool to room temperature before using it to fill the cake.
- For the Buttercream: In a mixing bowl, blend softened butter with pure vanilla extract. Gradually sift in powdered sugar, creating a smooth foundation for our cloud-like buttercream. Add toasted marshmallow syrup for an extra layer of flavor. If needed, incorporate a splash of half and half for some lightness. Place the buttercream in a piping bag and cut the tip off. Pipe a layer of buttercream around each layer of cake to create a barrier for the ganache filling. Repeat this with two layers and finish with the top layer of cake.
- For the Marshmallow Fluff: In a saucepan, combine water, granulated sugar, and light corn syrup. Give it a mix and then do not mix it again until it comes to a boil reaching 240-250°F. When the mixture hits around 200°F, begin beating the egg whites with cream of tartar until soft peaks form. Once the sugar syrup reaches 240-250°F, gradually pour it into the egg whites while continuing to beat. Be extremely cautious as the mixture is very hot. Add the vanilla bean seeds and beat until the marshmallow fluff is thick and glossy, another seven minutes. Generously spread the marshmallow fluff over the assembled cake layers. Toast for a fun finish!
Leave a Comment