There are chocolate cakes that use unsweetened cocoa powder, real melted chocolate, or a combination of both. And then there is a Hot chocolate cake which also uses a mixture of hot chocolate. It’s nothing new and it’s quite easy to bake like most cakes of the genre.
This cake goes well with most icing and icing. But since it’s made with hot chocolate, a suitable type would be marshmallow frosting for obvious reasons. It’s also pretty straightforward to make, but its main ingredient isn’t regular marshmallows, mind you.
Instead, it’s made with marshmallow fluff, a paste derived from the white gooey snack.
Other frostings are okay, but if this one works for you, be sure to collect this product from the store for frosting.
- Hot eggs – Never use cold eggs for a baking recipe. The cold will inhibit the necessary chemical reactions on their part. Make sure the eggs are taken out of the refrigerator long before you start. Eggs always at room temperature.
- Unsweetened cocoa – It’s a chocolate cake like chocolate cakes go. Although hot chocolate is used, its usual aroma should not be discarded. Therefore, cocoa powder should always be used, especially the unsweetened type.
- Hot chocolate should stay hot – When preparing hot chocolate, it should be prepared according to the instructions and should be used immediately. The hot liquid will quickly produce steam to rise the cake. Plus, it’s the only way to make hot chocolate anyway. The hotter the better.
- Use marshmallow fluff for the frosting- There should be no exceptions to this. When preparing the frosting, marshmallow fluff is needed. Don’t use melted marshmallows or anything else as a substitute. However, real marshmallows can be used to garnish the cake.
- 1 cup of hot chocolate
- 1 3/4 cups self-rising flour
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1/2 teaspoon baking soda
- 1/2 cup vegetable oil
- 1/2 cup of milk
- 2 eggs
- 2 teaspoons of vanilla extract
- 2 cups of marshmallow fluff
- 1/2 cup unsalted butter
- 4 cups of icing sugar
- 2 teaspoons of vanilla extract
- 2-3 tablespoons of milk
- Real marshmallows for decoration
- Preheat the oven to 175 ° C. Use butter to grease the inside of 3 molds (6 inches each). Pour a little flour into each of the saucepans. Wiggle them to cover the bottom, then tilt them to one side and rotate them to cover the sides. Shake off any excess flour.
- Prepare a cup of hot chocolate mix as directed (be sure to use water, not milk). Cover and set aside.
- In a bowl, whisk together the flour, cocoa powder, sugar, salt, baking powder and baking soda until blended.
- Using an electric mixer with a whisk, beat oil and milk together on low speed until blended. Turn to medium speed and incorporate the eggs one by one. Add the vanilla extract.
- Return to low speed. Gradually add the hot chocolate and flour mixture alternately in stages until completely combined.
- Dipped the dough among the chosen quantity of pans. Bake for 40 to 45 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- remove cakes and let cool in molds for 10 minutes. Remove from the mussels and transfer to a wire rack to finish cooling.
- Using an electric mixer fitted with a whisk, beat together the marshmallow fluff, butter, icing sugar and vanilla extract until well combined.
- Stir in the milk by the tablespoon to adjust the consistency.
- Use a bread knife or sharp chef’s knife to carefully shave the domes from the tops of the cakes horizontally.
- Divide marshmallow frosting evenly to use for each cake. Use a spatula to spread the frosting over the shaved top of each cake.
- Stack the cakes on top of each other from the bottom so that the frosting stays on top. Place marshmallows on layered cake for garnish. Serve the cake or seal and freeze.
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