Introduction

This Hot Chocolate Cake with Marshmallow Frosting and Chocolate Chips is a decadent treat perfect for any chocolate lover. Moist, rich, and layered with fluffy marshmallow filling, it’s a delightful dessert that’s impressive yet easy enough for home bakers.

The image shows a slice of four-layer chocolate cake with light brown frosting between each layer and covering the outside. The cake layers are dark brown and look soft, while the frosting is smooth and creamy. On top of the slice, there are two small swirls of frosting near the back edge. The slice is on a white plate, with several small white marshmallows scattered around the plate. The background is a white marbled surface. A fork rests on the plate next to the cake slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 cup (237g) shortening
10 cups (1150g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa powder
1-2 tbsp water or milk (for consistency)
1/2 cup (112g) unsalted butter, room temperature (for marshmallow filling)
1 cup (115g) powdered sugar (for marshmallow filling)
10 oz marshmallow creme
6 oz (1 cup) white chocolate chips
3 tbsp (45ml) heavy whipping cream
Mini marshmallows (optional, for decoration)
Marshmallow bits (optional, for decoration)
1/2 cup (112g) unsalted butter, room temperature (for decoration)
2 cups (230g) powdered sugar (for decoration)
1/2 tsp vanilla extract (for decoration)
1-2 tbsp water or milk (for decoration consistency)

Instructions

Step 1: Line two 8-inch cake pans with parchment paper circles on the bottom and grease the sides. Preheat the oven to 300°F (148°C) for even baking.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
Step 3: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth.
Step 4: Slowly pour in the hot water and continue mixing until fully incorporated to create a moist batter.
Step 5: Divide the batter evenly between the prepared pans. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Let the cakes cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
Step 7: Dissolve the hot chocolate powder mix in 4 tablespoons of hot water or milk until thick. Set aside.
Step 8: Beat the unsalted butter and shortening in a large bowl until smooth and creamy for the frosting base.
Step 9: Gradually add half of the powdered sugar to the butter mixture, beating until smooth and well combined.
Step 10: Add the hot chocolate mixture and cocoa powder to the frosting. Beat until smooth.
Step 11: Incorporate the remaining powdered sugar, mixing thoroughly to a thick consistency.
Step 12: Add 1 to 2 tablespoons of water or milk as needed to reach a spreadable consistency for the frosting.
Step 13: For the marshmallow filling, beat 1/2 cup unsalted butter until creamy.
Step 14: Beat in 1 cup powdered sugar, then stir in the marshmallow creme until fluffy and smooth.
Step 15: Gently fold in white chocolate chips and heavy whipping cream for extra richness. This step is optional.
Step 16: Trim any domed tops from the cakes and slice each cake horizontally to create four layers total.
Step 17: Place the first cake layer on your plate. Spread half a cup of hot chocolate frosting evenly over it.
Step 18: Pipe a frosting dam around the edge to contain the filling. Spread about 3/4 cup of marshmallow filling in the center.

Tips & Variations

For extra moist cake, make sure to fully incorporate hot water into the batter.
Use natural unsweetened cocoa powder for a deeper chocolate flavor.
If preferred, substitute vegetable oil with melted coconut oil for a subtle coconut note.
White chocolate chips add a lovely texture contrast, but you can omit them for a pure marshmallow filling.
Decorate with mini marshmallows or marshmallow bits for whimsical presentation.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftover frosting and filling can be refrigerated in airtight containers for up to one week. Reheat frosting slightly if needed to soften before use.

How to Serve

A slice of cake with four layers of dark brown chocolate sponge separated by three thick layers of smooth light brown frosting. The cake is covered with the same light brown frosting and has small swirls of frosting on top. It sits on a white plate with a silver fork resting beside it. Small white marshmallows are scattered around the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two in advance and keep them wrapped tightly in plastic wrap at room temperature. Assemble the cake the day you plan to serve for freshest results.

What can I substitute for marshmallow creme?

If marshmallow creme is unavailable, you can make a homemade marshmallow fluff or use a whipped cream and melted marshmallows mixture, but the texture and sweetness may slightly differ.