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Hot Chocolate Cake with Marshmallow Filling and White Chocolate Ganache Recipe

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4.4 from 12 reviews

This indulgent Hot Chocolate Cake features moist chocolate layers layered with rich hot chocolate buttercream frosting and fluffy marshmallow filling. Finished with a smooth white chocolate ganache and a delightful ring of mini marshmallows, this cake is perfect for chocolate lovers and special occasions.

Ingredients

Chocolate Cake

  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) hot water

Hot Chocolate Buttercream Frosting

  • 4 tbsp (60ml) hot water or milk
  • 2.92 oz hot chocolate powder mix
  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 1 1/4 cups (237g) shortening
  • 10 cups (1150g) powdered sugar
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 1–2 tbsp water or milk

Marshmallow Filling

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1 cup (115g) powdered sugar
  • 10 oz marshmallow creme

White Chocolate Ganache

  • 6 oz (1 cup) white chocolate chips
  • 3 tbsp (45ml) heavy whipping cream
  • Mini marshmallows
  • Marshmallow bits

Vanilla Buttercream (optional)

  • 1/2 cup (112g) unsalted butter, room temperature
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1–2 tbsp water or milk

Instructions

  1. Prepare Cake Pans and Oven: Line two 8-inch cake pans with parchment paper circles and grease the sides. Preheat the oven to 300°F (148°C).
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
  3. Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
  4. Add Hot Water: Pour in the hot water and mix thoroughly to incorporate it into the batter. The batter will be thin.
  5. Bake the Cake: Divide the batter evenly between the prepared pans and bake for 50 minutes, or until a toothpick inserted comes out with a few crumbs attached.
  6. Cool Cakes: Let the cakes cool in the pans for 2-3 minutes, then transfer to cooling racks to cool completely.
  7. Make Hot Chocolate Frosting: Dissolve the hot chocolate powder in hot water or milk and set aside. Beat butter and shortening in a large bowl until smooth. Gradually add half the powdered sugar, beating until combined. Add hot chocolate mixture and cocoa powder, mixing until smooth. Add remaining powdered sugar and mix well. Adjust consistency with additional water or milk if needed.
  8. Make Marshmallow Filling: Beat butter in a bowl until smooth. Add powdered sugar and beat again. Stir in marshmallow creme until fully combined. Set aside.
  9. Level and Layer Cakes: Trim cake domes with a serrated knife if needed. Slice each cake layer in half horizontally to create 4 layers total.
  10. Assemble Cake Layers: Place the first cake layer on a plate or cake board. Spread 1/2 cup of hot chocolate frosting evenly on top. Pipe a dam around the edge using frosting, then fill with about 3/4 cup of marshmallow filling and spread evenly.
  11. Repeat Layering: Add the second cake layer and repeat the frosting and marshmallow filling layering. Repeat again with the third cake layer, then top with the final layer without filling.
  12. Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs. Refrigerate the cake for about 1 hour to firm up the filling.
  13. Final Frosting: After chilling, frost the outside of the cake smoothly with the remaining hot chocolate buttercream.
  14. Make White Chocolate Ganache: Place white chocolate chips in a bowl. Heat heavy cream until just boiling and pour over the chocolate. Let sit for a few minutes, then whisk until smooth. Reheat and whisk additional times if needed to fully melt the chocolate.
  15. Decorate with Ganache: Drizzle ganache around the top edge of the cake using a spoon or squeeze bottle, then spread the remaining ganache evenly over the top.
  16. Make Vanilla Buttercream: Beat butter until smooth. Add half the powdered sugar and beat, then add 1 tbsp water or milk and vanilla extract and beat again. Add remaining powdered sugar and beat until smooth adjusting consistency as needed.
  17. Top with Marshmallows: Pipe a ring of vanilla buttercream around the top edge of the cake. Decorate the buttercream ring with mini marshmallows and marshmallow bits.
  18. Chill and Serve: Refrigerate the cake until ready to serve. Allow the cake to sit at room temperature for a few hours before serving. Store covered and enjoy over 2-3 days for best freshness.

Notes

  • Use room temperature ingredients for best mixing results.
  • Ensure hot water is just hot, not boiling, for the cake batter.
  • To easily slice cake layers, chill cake before cutting and use a serrated knife.
  • If you do not have shortening, you can substitute with additional butter, but texture may vary slightly.
  • Adjust frosting and filling amounts based on cake size if altered.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives.
  • Allow cake to come to room temperature before serving for best flavor and texture.
  • Store leftover cake covered in the refrigerator and consume within 3 days.

Find it online: https://sweetworldtastes.com/hot-chocolate-cake-with-marshmallow-filling-and-white-chocolate-ganache-recipe/