Hot chocolate is one of THE best drinks in the world without coffee. Rich, chocolaty yet refreshing is my idea of the perfect chocolate. No cream and no marshmallows in my hot chocolates, I like mine the French way!
This cake is inspired by a traditional cafe hot chocolate; milky hot chocolate, sweet marshmallows, and fluffy cream. However, I have made this cake gourmet with some simple twists and ideas.
What sets this cake apart from your average “chocolate chaud” is, well, basically everything! When the cakes are baking, you scatter marshmallows on top and return the cakes back into the oven. After 5 minutes, the mallows puff up and get a slightly toasted and golden appearance, adding flavor and texture.
The cream adorning the cake is an easy Chantilly cream. Chantilly cream is just whipped cream with the addition of icing sugar and the seeds of half a vanilla pod. This lifts plain regular whipped cream into something restaurant worthy. The speckles of vanilla make the cake look even prettier.
Look how moist this cake is?
See that? This cake is so good!
Instead of using a butter cake with the addition of cocoa powder and a cupcake batter with the addition of melted chocolate, I made a devil’s food cake with cocoa powder and boiling water.
Wait, boiling water?
Yep, the boiling water does three great things to the cake. First of all, it tenderizes the cake by heating the flour to break the gluten down slightly. Next, it lets the cocoa powder “bloom”, letting the cocoa release all of its flavors. Last, of all, it makes the cake unbelievably fudge yet light at the same time.
It is a good job that it is the weekend, this is a serious decadence cake! Extremely chocolaty and delicious, this cake is pretty amazing and beautiful.
So, let’s make the cake! First, you dissolve your light brown sugar and cocoa powder in the boiling water to make a sweet chocolate water. This step is important, if you don’t dissolve the ingredients properly, the sugar and cocoa will not impact their vital and tempting flavors.
Next, beat your eggs with some caster sugar until fluffy and slowly add the oil in a steady stream. Fold in the dry ingredient followed by the cocoa concoction and bake!
For the fat in this cake, I used sunflower oil. I actually love using oil in a richly flavored cake, such as a chocolate cake or carrot cake as it gives a more soft finish than butter. However, if you melt butter, that then gives the same result as oil, but with a “buttery” flavor and color.
I didn’t use soft butter or melted butter as you wouldn’t be able to taste the flavor and it adds unwanted saturated fat. This cake batter is 100% focused on the chocolate, nothing more and certainly nothing less!
I would use melted butter in a vanilla, lemon or any other light flavored cake as it gives a lovely flavor.
You should make this cake. If you love hot chocolates and cream and marshmallows, this one is for you.
Decadence, moist, fudgy and pretty darn amazing, this is just heaven!
If you make my Hot Chocolate Cake Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
50g cocoa powder For the filling and topping 3/4 tsp. powdered gelatin This cake should be stored in the fridge and eaten within 4 days of baking.
How do you make Hot Chocolate Cake
75g light brown sugar
225ml boiling water
100g caster sugar
2 eggs, at room temperature
125ml oil, like sunflower or rapeseed
1 tsp. vanilla extract
200g plain flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
100g mini marshmallows
2 tbsp. boiling water
150ml whipping or double cream
25g icing sugar
1 tsp. vanilla extract or seeds from 1/2 vanilla pod
Try out our Hot Chocolate Cake recipe and post your results below in the comments…
50g cocoa powder
For the filling and topping
3/4 tsp. powdered gelatin
This cake should be stored in the fridge and eaten within 4 days of baking.