Hot Chocolate Marshmallow Cake - Prepare from Scratch
For this take on hot chocolate cake, we imagined a dessert filled with cocoa essence, featuring layers of rich chocolate cake and even more decadent Chocolate Meringue Buttercream. To achieve this, we modified the classic 1-2-3-4 ratio slightly, reducing the flour to 2½ cups and compensating for the ½-cup reduction with cocoa powder. The finishing touches—a marshmallow-like Italian Meringue coat and a comforting brush of coffee liqueur on the baked cake layers—bring the warmth of a cocoa cup to your cake stand.
Yields 1 (8-inch) cake.
Ingredients:
- ¾ cup (180 grams) whole milk, at room temperature
- 3 tablespoons (30 grams) hot chocolate cocoa powder*
- ½ cup (120 grams) plus 3 tablespoons (45 grams) coffee liqueur*, divided
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 4 large eggs (200 grams), at room temperature
- 2 teaspoons (8 grams) vanilla extract
- 2½ cups (313 grams) cake flour
- ½ cup (43 grams) unsweetened cocoa powder
- 1 tablespoon (15 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- Chocolate Meringue Buttercream (recipe follows)
- 4 cups (296 grams) Italian Meringue (recipe follows)
Instructions:
1. Preheat your oven to 350°F (180°C). Grease two tall-sided 8-inch round cake pans with baking spray that includes flour.
2. In a small saucepan, heat the milk over medium heat until it is steaming, but do not let it boil. Remove from heat and whisk in the hot chocolate cocoa powder until fully dissolved. Stir in 3 tablespoons (45 grams) of coffee liqueur and let the mixture cool slightly.
3. In the bowl of a stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium speed until fluffy, about 3 to 4 minutes, making sure to scrape the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract.
4. In a medium bowl, combine the cake flour, unsweetened cocoa powder, baking powder, and kosher salt, whisking together. With the mixer on low speed, gradually add this flour mixture to the butter mixture, alternating with the milk mixture, starting and ending with the flour. Mix just until combined after each addition. Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula.
5. Bake the cakes for 28 to 30 minutes, or until a wooden pick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
6. Trim the cooled cake layers to make them flat, then brush the layers with the remaining ½ cup (120 grams) of coffee liqueur. Place one layer on a cake plate, spread Chocolate Meringue Buttercream on top, and then add the second layer. Cover the top and sides of the cake with the Italian Meringue. Using a handheld kitchen torch, carefully brown the meringue. Store the cake in an airtight container. It is best served the same day, but it can be refrigerated for up to 2 days.
*We used Guittard Grand Cacao Drinking Chocolate and Kahlúa.
*We used Heilala Vanilla Bean Paste.
Let us know how it turned out!
Chocolate Meringue Buttercream:
Ingredients:
- 2 cups (148 grams) Italian Meringue (recipe follows)
- ⅔ cup (150 grams) unsalted butter, softened and cubed
- 2 ounces (57 grams) 70% cacao bittersweet chocolate, melted and cooled slightly
Instructions:
In the bowl of a stand mixer with a whisk attachment, add 2 cups (148 grams) of Italian Meringue. With the mixer on high speed, incorporate the butter one tablespoon (14 grams) at a time, beating until well combined after each addition. Gently fold in the melted chocolate. Use immediately.
Let us know how it turned out!
Italian Meringue:
Ingredients:
- 1½ cups (300 grams) granulated sugar
- ⅓ cup (80 grams) water
- ⅔ cup (160 grams) egg whites, at room temperature (about 5 large egg whites)
- ¼ teaspoon cream of tartar
- ½ teaspoon (2 grams) vanilla extract
Instructions:
In a small saucepan, combine the sugar and ⅓ cup (80 grams) of water. Bring to a boil over high heat, being cautious not to splash the sides, and
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