Description

This Hot Cocoa Cake features rich chocolate flavor, fluffy layers, and a creamy hot cocoa frosting. Perfect for gatherings and a delightful treat!

Ingredients

Scale

2 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup oil (canola or vegetable)
1 1/2 cups white granulated sugar
1 teaspoon pure vanilla extract
3 large eggs (room temperature)
1 cup buttermilk (room temperature)
1 cup water
3/4 cup unsweetened cocoa powder
1 cup hot cocoa mix
2 cups marshmallows
1 cup heavy cream
1 pinch of salt
1/2 cup unsalted butter (room temperature)
4 cups powdered sugar

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Instructions

Preheat oven to 350°F and prepare three 8-inch round cake pans.
Sift together the flour, cornstarch, baking powder, baking soda, and salt in a bowl.
In a saucepan, combine cocoa powder, water, and hot cocoa mix. Heat until bubbling and set aside to cool.
In a mixing bowl, whisk oil, sugar, vanilla, eggs, and buttermilk until smooth.
Stir in the cooled chocolate mixture and gradually add the dry ingredients, mixing until combined.
Divide the batter among the pans and bake for 20-23 minutes until a toothpick comes out clean.
Let cool in the pans for 10 minutes, then turn out onto a cooling rack.
Prepare hot chocolate frosting by heating heavy cream, cocoa mix, and a pinch of salt.
Beat room temperature butter and gradually add powdered sugar and cooled chocolate cream until creamy.
Assemble the cake with layers of frosting between each, finishing with a full frost on the cake surface.

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free 1:1 blend.
Make sure all ingredients are at room temperature for the best batter consistency.
Store leftover cake in an airtight container at room temperature for up to two days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 290mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg