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Hot Chocolate Cake

This Hot Chocolate Cake is a decadent dessert inspired by the comforting flavors of a warm cup of cocoa. With moist chocolate cake layers, rich chocolate ganache, and fluffy marshmallow buttercream, it’s a winter indulgence that feels cozy and celebratory.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings 12

Ingredients
  

Cake:

  • 3 eggs plus 1 egg yolk
  • 1 1/3 cups International Delight Dark Hot Chocolate
  • 1/2 cup oil
  • 1 box chocolate cake mix

Chocolate Ganache:

  • 1/2 cup heavy cream
  • 3/4 cup milk chocolate chips

Marshmallow Buttercream:

  • 2 sticks butter room temperature
  • 1 1/2 containers marshmallow fluff 7 oz each
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • Mini marshmallows for topping

Instructions
 

  • Preheat oven according to cake mix directions. Grease and line two 8-inch round cake pans.
  • In a bowl, whisk eggs, egg yolk, hot chocolate, and oil. Add cake mix and beat until smooth.
  • Divide batter evenly between pans and bake 28-30 minutes or until a toothpick comes out clean.
  • Cool cakes for 10 minutes in pans, then transfer to a rack to cool completely. Wrap and refrigerate if making ahead.
  • For ganache, heat heavy cream until simmering, pour over chocolate chips, let stand 2 minutes, then stir until smooth. Cool to room temperature.
  • For buttercream, beat butter until fluffy, add marshmallow fluff and vanilla, mix gently, then add powdered sugar gradually.
  • To assemble, place first cake layer on a board, spread buttercream, drizzle ganache, top with second cake layer, repeat frosting and ganache.
  • Top with mini marshmallows and toast with a kitchen torch.

Notes

  • Use bake-even strips for flat cake layers.
  • Cool ganache fully before drizzling to prevent melting frosting.
  • Toast marshmallows just before serving for best flavor.