Description

This Hot Cocoa Cake is an irresistible dessert that combines rich chocolate flavors and fluffy layers with gooey marshmallows. A simple and delightful treat, perfect for gatherings or cozy nights in!

Ingredients

All-purpose flour
Cornstarch
Baking powder
Baking soda
Salt
Canola or vegetable oil
White granulated sugar
Pure vanilla extract
Eggs
Buttermilk
Water
Unsweetened cocoa powder
Hot cocoa mix
Marshmallows
Heavy cream
Powdered sugar
Pinch of salt
Unsalted butter

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Instructions

Preheat oven to 350℉ and prepare three 8-inch cake pans.
Sift together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl.
In a saucepan, combine cocoa powder, water, and hot cocoa mix, then stir and set aside.
In a large bowl, mix oil, sugar, vanilla, eggs, and buttermilk until well combined.
Add the hot cocoa mixture to the wet ingredients, then gradually incorporate the dry ingredients until mix is smooth.
Pour batter into prepared pans and bake for 20-23 minutes.
Add marshmallows to two of the layers before the final minutes of baking.
Let cakes cool for about 10 minutes, then transfer to a wire rack to cool completely.
Prepare frosting by combining heavy cream, cocoa mix, and salt in a saucepan until thickened; let cool.
Beat room temperature butter, then mix in powdered sugar, cocoa cream, and vanilla to make frosting.
Assemble the cake layers with frosting between each layer, then frost the outside of the cake.
Decorate the top with additional marshmallows or crushed candy canes.

Notes

The cake can be stored at room temperature for about two days and in the fridge for up to a week.
Freeze individual layers wrapped tightly for up to 3 months, thaw overnight in the fridge before serving.
Use room temperature eggs and buttermilk for best results.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 28g
Sodium: 280mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg