Hot Chocolate Cake

Winter isn't complete until you make this incredibly fun and decadent Hot Chocolate Cake! This simple winter cake is a one layer chocolate cake, topped with marshmallow frosting and homemade chocolate marshmallows!

If you're looking for more winter inspired recipes, check out my Hot Chocolate Bombs, Hot Chocolate Charcuterie Board, or my Hot Chocolate Cookies!

hot chocolate cake

Why You'll Love This Recipe

Winter is hot chocolate season and I have been enjoying them a lot lately. I love hot chocolate! I was recently asked to make a cake for a party, and this Hot Chocolate Cake came to mind. I wanted to make a winter cake, without it really being themed. I also wanted to make a simple cake that was only one layer so it was really easy! Just because a cake is only one layer, it doesn't mean it's not a show stopper!

This simple chocolate cake is elevated with the addition of espresso powder to really help bring out the chocolate flavor. Then I made my own homemade marshmallow fluff, and used that to make marshmallow buttercream frosting that I topped the cake with. And to top it off, I added a bunch of homemade Chocolate Marshmallows.

I was going to share the recipe for my homemade marshmallow fluff, but it only lasted a couple days and then it separated. These kinds of things happen with homemade stuff. But, I also thought that there's no way that anyone would eat the amount of marshmallow fluff I made in just a couple days haha. We couldn't even make a dent in it! And then I found the Toonie Moonie Marshmallow Creme, and this works just as good and it's way easier! And if you grew up in the Midwest then you are familiar with peanut butter and fluff sandwiches, and you can use this to make those too, so it's worth picking up a tub.

This winter cake was such a huge hit at the party, while it my seem like a crowd pleaser for kids, it was actually an even bigger hit with the adults! So, your next winter dinner party needs to include this Hot Chocolate Cake.

hot chocolate cake

Ingredients for Hot Chocolate Cake

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Organic Valley Large Eggs

Organic Valley Heavy Whipping Cream

Organic Valley Sour Cream

Homemade Organic Cake Flour

Anthony's Organic Espresso Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Lafaza Organic Ground Vanilla Bean

Florida Crystals Organic Powdered Sugar

Organic Marshmallow Creme

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hot chocolate cake

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Hot Chocolate Cake

Recipe by MimiDifficulty: Easy
Makes

12

servings

Winter isn't complete until you make this Hot Chocolate Cake! This rich chocolate cake is topped with marshmallow frosting and homemade chocolate marshmallows!

Ingredients

  • Topping
  • Chocolate Marshmallows

  • Batter
  • 1/2 cup (113 grams) organic salted butter, softened

  • 170 grams (3/4 cup) organic cane sugar

  • 2 organic large eggs, room temperature

  • 3/4 cup organic heavy whipping cream, room temperature

  • 1/4 cup (57 grams) organic sour cream, room temperature

  • 127 grams (3/4 cup plus 2 1/2 tablespoons) cake flour

  • 43 grams (1/2 cup) organic Dutch cocoa, sifted

  • 1 teaspoon organic espresso powder

  • 3/4 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1/2 teaspoon organic vanilla bean

  • Frosting
  • 1/2 cup (113 grams) organic salted butter, softened

  • 284 grams (2 cups) organic powdered sugar, sifted

  • 85 grams (2/3 cup) organic marshmallow creme

Directions

  • Make sure the Chocolate Marshmallows are made at least 24 hours ahead of time so they can set.
  • Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and cane sugar and mix on low until combined and there are no chunks of butter.
  • Add the eggs, heavy whipping cream, and sour cream, and mix on low until combined. Scrape down the sides of the bowl and mix again so there are no chunks of butter.
  • In a separate bowl, add the cake flour, cocoa powder, baking powder, sea salt, and vanilla bean and whisk together. With the mixer on low, slowly add in the flour mixture. Mix on low until combined into a smooth bowl, scraping down the sides of the bowl as needed.
  • Pour the batter into the prepared cake pan and spread evenly.
  • Bake for 35 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the cake pan.
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and marshmallow creme. Mix on low until combined and then speed mixer up to high for 1 minute or until light and fluffy.
  • Spread the frosting over the top of the cake and top with chocolate marshmallows.
  • Store in an airtight container for up to 3 days.

Notes

  • Gluten Free – Replace the cake flour with 127 grams (3/4 cup plus 1 tablespoon) organic gluten free flour blend.
  • High Altitude – Bake at 350°F for 30 minutes or until a wooden pick inserted in the center comes out clean.

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