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Hot Chocolate Cake with Marshmallow Frosting and Chocolate Chips Recipe

★★★★★

4.5 from 139 reviews
  • Author: Naomi
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x

Description

This Hot Chocolate Cake with Marshmallow Frosting and Chocolate Chips is a rich, moist chocolate cake layered with a creamy hot chocolate frosting and fluffy marshmallow filling. Featuring layers of decadent chocolate flavor, white chocolate chips, and optional mini marshmallows for garnish, this cake brings a comforting and indulgent dessert perfect for any celebration or cozy treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt

Wet Ingredients for Cake

  • 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 Mixture for Frosting

  • 2.92 oz hot chocolate powder mix
  • 4 tbsp (60ml) hot water or milk

Hot Chocolate Frosting

  • 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)

Marshmallow Filling

  • 1/2 cup (112g) unsalted butter, room temperature
  • 1 cup (115g) powdered sugar
  • 10 oz marshmallow creme
  • 6 oz (1 cup) white chocolate chips
  • 3 tbsp (45ml) heavy whipping cream

Additional Frosting for Decoration

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

Optional Decoration

  • Mini marshmallows
  • Marshmallow bits

Instructions

  1. Prepare Pans and Preheat Oven: Line two 8-inch cake pans with parchment paper circles on the bottom and grease the sides. Preheat your oven to 300°F (148°C) to create an even baking temperature.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, natural unsweetened cocoa powder, baking soda, and salt until well combined for a uniform base.
  3. Add Wet Ingredients: Add eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix thoroughly until the batter is smooth and evenly blended.
  4. Incorporate Hot Water: Slowly pour the hot water into the batter while mixing continuously to create a moist, tender cake crumb.
  5. Divide and Bake: Evenly distribute the batter between the prepared pans. Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Cool Cakes: Let the cakes cool in the pans for 2-3 minutes before transferring them to cooling racks to cool completely.
  7. Prepare Hot Chocolate Mixture: Dissolve the hot chocolate powder mix into 4 tablespoons of hot water or milk until thick and set aside for incorporation into frosting.
  8. Make Hot Chocolate Frosting – Cream Fats: Beat the unsalted butter and shortening in a large bowl until smooth and creamy.
  9. Add Powdered Sugar – First Portion: Gradually beat in half of the powdered sugar until smooth and well combined.
  10. Add Chocolate Mixture and Cocoa Powder: Mix in the prepared hot chocolate mixture and cocoa powder. Beat until completely blended and smooth.
  11. Add Remaining Powdered Sugar: Incorporate the rest of the powdered sugar and mix well for a thick frosting.
  12. Adjust Frosting Consistency: Add 1 to 2 tablespoons of water or milk to reach a spreadable consistency.
  13. Prepare Marshmallow Filling – Cream Butter: Beat 1/2 cup unsalted butter until creamy.
  14. Add Powdered Sugar: Beat in 1 cup powdered sugar until smooth.
  15. Incorporate Marshmallow Creme: Stir the marshmallow creme into the butter and sugar mixture until fluffy.
  16. Optional – Add White Chocolate Chips and Cream: Fold in white chocolate chips and heavy whipping cream to add richness and texture.
  17. Trim Cakes and Layer: Level cake domes with a serrated knife if needed and slice each cake horizontally into two layers, making four layers total.
  18. Assemble Cake Layer 1: Place the first cake layer on a plate and spread half a cup of hot chocolate frosting evenly over it.
  19. Pipe Dam and Add Marshmallow Filling: Pipe a frosting dam around the edge of the layer, fill the center with about 3/4 cup marshmallow filling, and spread evenly.

Notes

  • Preheating the oven to a lower temperature (300°F) ensures even baking for this dense, moist chocolate cake.
  • Slowly adding hot water to the batter helps create a tender crumb and enhances moisture.
  • Using a frosting dam keeps the fluffy marshmallow filling neatly contained between the cake layers.
  • White chocolate chips and heavy cream in the marshmallow filling are optional but add a nice richness and texture contrast.
  • Allow cakes to cool completely before layering to avoid melting the frosting and filling.
  • Decorate with mini marshmallows or marshmallow bits for a fun, festive look.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: hot chocolate cake, marshmallow frosting, chocolate chips, chocolate cake recipe, layered cake, dessert, holiday cake

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Find it online: https://naomifletcher.com/hot-chocolate-cake-with-marshmallow-frosting-and-chocolate-chips-recipe/