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Hot Cocoa Layer Cake

A dark cocoa cake, milk chocolate ganache, toasted marshmallow buttercream, and homemade marshmallow fluff make up this hot cocoa layer cake.
Course: Dessert, Snack
Cuisine: American
Keyword: buttercream, ganache, hot chocolate, hot cocoa, hot cocoa cake, layer cake, marshmallow
Servings: 8

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! 

Notes

See blog for dietary substitutions on dairy and gluten.