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Hot Chocolate Cake | My Cake School

Hot Chocolate season is upon us and we are excited to share a Hot Chocolate Cake recipe that is sure to please! Why not have a big slice of hot chocolate cake with your hot chocolate? We think you’re going to love this recipe.

Delicious Hot Chocolate Cake Recipe

 

 

This delicious chocolatey cake features homemade hot chocolate cake layers filled and frosted with hot chocolate buttercream, and piled high with whipped cream!  

Not only is Hot Chocolate Cake a great choice for winter and Christmas celebrations, but if you love chocolate desserts like we do, you’re going to want to serve this moist chocolate cake year-round! 

 

Hot Chocolate Layer Cake topped with Whipped Cream!

 

How to Make Hot Chocolate Cake

**You can find the full, printable recipe for this Hot Chocolate Cake a bit further down–here is a quick rundown of the process!

 

  • After pre-heating the oven to 350 degrees, we greased and floured three 8 inch cake pans. (or two 9 inch cake pans).

 

  • In a medium size bowl, add the flour, sifted cocoa powder, baking soda, baking powder and salt.  

Whisk at least 30 seconds to blend, set aside.

 

  • In another bowl,  add the milk, oil and vanilla. Set aside.

 

  • In the bowl of your mixer, beat the butter on medium speed until light and creamy.  Gradually 

add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.  

 

  • Add the eggs one at a time, mixing after each egg just until the yellow of the yolk disappears. 

 

  • Scrape down the sides and bottom of the bowl as needed.

 

  • Prepare the cup of *hot* hot chocolate (if you haven’t already)

 

  • *Read this step all the way through before proceeding* Do not mix above medium speed.  Alternately add the flour mixture and milk mixture, beginning and and ending with the flour mixture–Add the cup of prepared hot chocolate just before the last addition of the flour mixture. Batter will be thin but that is okay! 

 

  • Pour into 3 prepared pans. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into

the center comes out clean or with just a few crumbs attached. 

 

I love that this recipe makes 9 cups of batter! It works great for cupcakes also. If you are making standard sized cupcakes, bake at 350 degrees for about 15-20 minutes.

Delicious Hot Chocolate Cake

 

 

Frosting the Hot Chocolate Cake

For today’s recipe, we decided to frost our cake with a delicious Hot Chocolate Buttercream, which is also flavored with hot chocolate.

Since we love our Hot Chocolate with a dollop of whipped cream, we whipped up a quick batch to use on top of  the decorated cake!

I not only love the look but also the flavor combination. As a general rule, you can never have too much whipped cream! Add it by the spoonful or fill a disposable piping bag and snip the tip away to create a large round opening!

Quick Tip: (We really love homemade whipped cream for the top of the cake but if you prefer a store bought whipped topping, stay away from canned whipped cream as it deflates really quickly. Something like Cool Whip will hold up better!) 

Another great alternative for filling and frosting the Hot Chocolate Cake is Seven Minute Frosting as it has a great marshmallowy flavor! 

 

 

Sharing a roundup of the BEST Chocolate Cake Recipes!

 

 

 

 

We have more Favorite Chocolate Cakes to Share!

We love chocolate cake recipes and have made so many over the years!! Here are just some of our favorites. If you love chocolate cakes, make sure to check out our collection of The Best Chocolate Cakes!

 

 

 

 

 

 

 

 

 

 

Delicious Hot Chocolate Cake

Moist and delicious Hot Chocolate Cake with Hot Chocolate Buttercream Frosting and Whipped Cream! This is such a delicious dessert and perfect for winter!

Ingredients

For the Hot Chocolate Cake Layers

  • 2 sticks (226g) unsalted butter, softened just to the point that your finger easily makes an impression.
  • 2 cups (400g) sugar
  • 4 large eggs, at room temperature — put in a bowl with very warm water for 10 minutes if in a hurry
  • 2 3/4 cups (322g) all purpose flour
  • 1 cup (82g) unsweetened cocoa powder, measure then sift, don’t skip the sifting
  • 2 teaspoons (10g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (2g) salt
  • 1 cup (220g) milk
  • 1 teaspoon (4g) vanilla extract
  • 1/4 cup (54g) vegetable oil, I use canola oil
  • 1 cup (220g) hot water, mix in 1 packet hot chocolate mix ( we used Swiss Miss)

For the Hot Chocolate Buttercream

  • 2 packets hot chocolate mix (we used Swiss Miss)
  • 1/2 cup (240g) hot milk (not boiling)
  • 3 sticks (339g) unsalted butter slightly softened ( do not soften in microwave)
  • 7 cups (805g) powdered sugar (icing sugar)
  • 2 Tablespoons (4g) unsweetened cocoa powder (sift)
  • 1/2 to 1 teaspoon salt (optional to cut the sweetness)
  • 2 teaspoons vanilla extract

For the Sweetened Whipped Cream

  • 1 cup (240g) heavy cream
  • 1/4 (29g) cup powdered sugar
  • 1 (4g) teaspoon vanilla

Instructions

For the Hot Chocolate Cake

Preheat the oven to 350 degrees.   Grease and flour three 8×2 inch round pans or two 9×2 inch rounds.  

In a medium size bowl, add the flour, sifted cocoa powder, baking soda, baking powder and salt.  Whisk at least 30 seconds to blend, set aside.

In another bowl,  add the milk, oil and vanilla. Set aside.

In the bowl of your mixer, beat the butter on medium speed until light and creamy.  Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes.  

Add the eggs 1 at a time, mixing after each egg just until the yellow of the yolk disappears. Scrape down the sides and bottom of the bowl as needed.

Prepare the cup of *hot* hot chocolate (if you haven’t already)

*Read this step all the way through before proceeding* Do not mix above medium speed.  Alternately add the flour mixture and milk mixture, beginning and and ending with the flour mixture–Add the cup of prepared hot chocolate just before the last addition of the flour mixture. Batter will be thin but that is okay! 

Pour into 3 prepared pans. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. 

For the Hot Chocolate Buttercream Frosting

Prepare the hot chocolate in advance so it will have time to cool.

Add 2 packages of chocolate mix to a cup, heat the milk to just under boiling and pour over the chocolate mix and stir.  Let this mixture cool down in the refrigerator, otherwise it will melt the butter when added. 

Add the butter to mixing bowl and mix on medium speed until soft and smooth.  Add the vanilla and 2 Tablespoons sifted cocoa powder, salt and blend. 

Gradually add the powdered sugar and slowly add the cooled hot chocolate mix a little at a time.   

You may not need all of the liquid so add slowly.  It is a good idea to cover the bowl with a towel so you won’t have a cloud of powdered sugar over your kitchen.  Mix on medium speed until the buttercream is smooth and fluffy.  Add additional liquid or powdered sugar until it is the consistency you like.

The recipe makes approximately 6 to 6 1/2 cups frosting.

For the Sweetened Whipped Cream

Chill the mixing bowl and beaters/ whisk attachment in the freezer for 10 minutes.

Pour the whipping cream, powdered sugar and vanilla into the chilled mixing bowl, begin beating on low speed gradually increasing to medium high speed.  

The cream begins to thicken (approx. 1 1/2 minutes) and soft peaks form….peaks that slightly bend over.  Watch closely as this happens quickly.  Do not over beat.

Use immediately as the whipped cream will gradually begin to deflate over time.

This recipe yields about 2 cups of whipped cream. 

Notes

For the Cake Layers

Makes 9 cups of batter 

Works well for cupcakes – For standard size cupcakes bake at 350 degrees for 15 to 20 minutes.

 

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Delicious Hot Chocolate Cake

 

 

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