Happy hot cocoa cake day!
Or should we (un)officially call this Christmas cake day?
Two years ago I made the白色闪闪发光的圣诞蛋糕。这是你们的最爱，你们中的许多人现在变成了传统！
Last year, I made apink peppermint cake。我是关于那个粉红万博体育赛事色的薄荷生活。这是有趣和节日和异想天开的。看起来像一块蛋糕直接从咧嘴钟出来！如果你是（或知道）薄荷的情人，那就是你的。
Let’s take a moment to pray at the altar of whipped marshmallow.
So I figured it was high time to do a CHOCOLATE Christmas cake. I almost did the hot cocoa cake last year, but pink peppermint won out. We’re here this year with the most decadent, lovely cake for all the chocolate lovers.
That’s definitely me and I’m raising both hands.
Isn’t it a beauty?! It’s easy too!
I mean, sure, it’s high maintenance. But there is no slicing weird layers or anything. Nothing overly complicated, just the preparation of a few recipes (cake, frosting, marshmallow) and assembly.
Trust me, if I can do this, you can totally do it. Promise. Pinky swear.
Bonus points if you know that last one.
The cake is a super rich chocolatey cake that is light at the same time. Does that make sense? With a chocolate frosting that is to die for.
A chocolate cream cheese frosting, because I just can’t resist. I KNOW. This is the millionth time in 2019 that I’ve made a version of cream cheese frosting. But FYI, it’s the most incredible frosting around.
All my life, THIS has been my favorite kind of cake. I wasn’t a huge cake lover growing up and I’ve actually never loved frosting (aside from cream cheese frosting… obvs). For any birthday, or anytime that a cake was warranted, I chose something like this. My mom would always ask what kind of cake I wanted and my response was robotic: “chocolate fudge cake with the dark chocolate fudge icing. You know, the dark chocolate kind.”
Bothmother lovettand my mom made a delish chocolate frosting, but it was lighter in appearance and I wanted FUDGE.
So here we are!
At a super fudgy chocolate cake (thanksIna) with super fudgy chocolate frosting.
The topping may be my favorite part. I accidentally typed “party,” so I may as well tell you that it may be my favorite party too.
它是如此轻松蓬松。它很甜蜜，但它在纹理中足够轻，使其削减了蛋糕的丰富性。这是我在我的鞭打棉花糖peanut butter cheesecake。So I know just how well it cuts the richness of desserts.
The cloud-like texture is also something to write home about and it isn’t very complicated either.
整个蛋糕让我想起了我的toasted marshmallow cream hot chocolate, which is literally like dessert in a mug. It’s decadent.
Or you can share half with a friend, which let’s be real, may be the best way to make friends ever. Try it!
Hot Cocoa Cake
- 1 3/4杯all-purpose flour
- 1 3/4杯sugar
- 3/4杯子unsweetened cocoa powder
- 2茶匙sbaking soda
- 1茶匙baking powder
- 1/2杯子vegetable oil
- 2large eggs
- 3茶匙svanilla extract
- 1杯子freshly brewed hot coffee
- 38-ounce blocks of cold cream cheese
- 3/4杯子unsweetened cocoa powder
- 3 1/2杯powdered sugar
- 2 1/2ouncesmilk chocolate,融化和冷却
- 1tablespoonsvanilla extract
- 4large egg whites
- 1杯子granulated sugar
- 1/4茶匙cream of tartar
- 1茶匙vanilla extract
烤箱预热到350度f .喷三个我nch round baking pans with nonstick baking spray - make sure it’s the kind that has the flour in the spray!
In a bowl, whisk together the flour, sugar, cocoa, baking soda, powder and salt.
In the bowl of your electric mixer fitted with a paddle attachment, beat the buttermilk, oil and eggs on medium speed until combined. Beat in the vanilla extract. With the mixer still on medium speed, beat in the dry ingredients until they are just combined, scraping the bottom and sides of the bowl if needed. Beat in the coffee until combined.
Divide and pour the batter into the prepared cake pans. Bake the cakes for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for about 30 minutes in the pan, then carefully invert onto parchment paper to let them cool completely.
I actually like to do this part ahead of time. Once cool, I wrap the cake layers in plastic wrap and stick them in the freezer, if only for 30 minutes. This helps the frosting go on nicely!
Pipe the whipped marshmallow on top of the cake. Sprinkle with cocoa powder. Slice and serve when you’re ready!
We love to keep this cake in the fridge (Eddie loves cold cake!) and I would recommend that since it has the cream cheese frosting. Bring it out 30 to 60 minutes before serving so it can come to room temperature.
To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high.
Fill a piping bag with the marshmallow and pipe puffs on top of the chocolate cake. Sprinkle with cocoa powder!
Note: the marshmallow can be done ahead of time and holds up nicely in the fridge. If you have more than 24 hours though, I would wait as long as you can to add the marshmallow!