Hot Cocoa Cake Recipes

HOT COCOA CAKE WITH WHIPPED MARSHMALLOW

Steps:

• Preheat the oven to 350 degrees F. Spray three 8-inch 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!
• When you're ready to frost, add a dollop of frosting on top of two cakes and layer the cakes together. Add the remaining frosting and cover the cake.
• 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.
• In the bowl of an electric mixer, beat cream cheese until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. Add in melted chocolate. If the frosting it a bit too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional sugar gradually.
• 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.
• Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
• 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!

HOT COCOA CAKE

Steps:

• Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
• In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
• Combine the coffee powder with the hot water. Add to the mixing bowl.
• In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
• Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
• Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.

COCOA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.

TEXAS HOT COCOA CAKE

Steps:

• Combine in saucepan cocoa, butter, oil, and water.
• Bring to a boil, stirring; let cool.
• Combine sugar and flour in a large bowl.
• Pour cocoa mixture, when cooled, over flour and sugar; and beat until smooth.
• Combine buttermilk, eggs, soda, cinnamon and vanilla; then beat into above mixture.
• Grease and flour a 13x9 inch pan; bake at 400 degrees for 35-40 minutes.
• Frosting: Start 10 minutes before baking is done.
• Combine frosting ingredients except for confectioner's sugar in a bowl, mix.
• Add confectioner's sugar; stir well, then beat until thick.
• Spoon frosting over hot cake.
• Top with nuts if desired.