Hot Chocolate Cake Recipes

HOT CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour three 9-inch cake pans and three 6-inch cake pans.
• Cream the butter and granulated sugar in a stand mixer. Add the eggs 1 at a time, mixing well after each addition.
• Combine the flour, cocoa, baking soda and espresso in a large bowl. Combine the milk, sour cream and coffee in a separate large bowl. Alternate adding the wet and dry ingredients to the mixer until combined and a light fluffy batter is reached.
• Divide the batter among the prepared cake pans and bake until a cake tester inserted in the center of the cakes comes out clean, 22 to 25 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, 15 to 20 minutes.
• For the chocolate ganache: Combine the chocolate chips, cream and milk in a large pot and heat until the chocolate melts and the mixture is hot, stirring to combine; do not allow to boil.
• To temper the egg yolk, put it in a large bowl and scoop a ladleful of the hot milk mixture into it, whisking constantly. Keep adding the rest of the hot milk mixture, a ladleful at a time, until completely combined. Whisk until the ganache is silky and shiny. Refrigerate until set and spreadable, 1 to 2 hours. (It's best if it's allowed to sit overnight to set.)
• For the marshmallow buttercream: Mix the butter, confectioners' sugar, marshmallow creme and vanilla extract in a stand mixer on medium until light and fully combined.
• For the cinnamon-nutmeg buttercream: Beat the butter, confectioners' sugar, milk, cinnamon and nutmeg in a stand mixer with the paddle attachment on high until fully combined, light and airy
• To assemble: Top a 9-inch cake layer with 1 cup of the cinnamon-nutmeg buttercream. Place another 9-inch cake layer on top of it, then top with 1 cup of the chocolate ganache. Continue alternating cake layers with buttercream and ganache layers, leaving the very top bare. Cover the whole cake in a layer of the marshmallow buttercream.

HOT CHOCOLATE CAKE

Steps:

• Preheat oven to 325°F.
• In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon. Beat in the vanilla.
• While you're beating the eggs and sugar, heat the hot chocolate and butter in a small saucepan to just simmering. Add the hot chocolate mixture to the egg mixture in a slow, steady stream as you continue beating.
• In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring until they're just combined.
• Pour the batter into a lightly greased 9 inch cake round. Bake for 50 minutes, or until the cake is a deep golden brown and starting to pull away from the sides of the pan. Remove the cake from the oven and cool it in the pan for 10-15 minutes. Run a knife around the sides of the pan.

HOT WATER CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
• In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
• Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.

"HOT" CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl often. Beat 2 more minutes on medium speed, scraping bowl occasionally. Pour batter into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about2 hours.
• Place bittersweet chocolate in medium heatproof bowl; set aside. In 1-quart saucepan, heat 1 1/2 cups whipping cream to simmering. Remove from heat; stir in 1/2 teaspoon red pepper. Let stand 10 minutes. Return whipping cream in saucepan to simmer. Pour over bittersweet chocolate. Let stand 2 minutes; stir until smooth. Spread ganache over cake. Refrigerate until set, about 1 hour.
• Place white chocolate in medium heatproof bowl. In 1-quart saucepan, heat 1 cup whipping cream to boiling. Pour over white chocolate. Let stand 2 minutes; stir until smooth. Spread evenly over bittersweet ganache. Drizzle decorating gel in rows over cake. Pull toothpick through rows in opposite direction to create swirled pattern. Refrigerate at least 4 hours or overnight.