{"id":19590,"date":"2021-12-30T08:00:20","date_gmt":"2021-12-30T08:00:20","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=19590"},"modified":"2022-12-14T12:13:41","modified_gmt":"2022-12-14T12:13:41","slug":"hot-chocolate-cake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2021\/12\/30\/hot-chocolate-cake\/","title":{"rendered":"Hot Chocolate Cake!"},"content":{"rendered":"

A delicious four-layer hot chocolate cake with a hot chocolate flavoured sponge, hot chocolate marshmallow buttercream frosting and all the decoration! <\/h2>\n

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Hot chocolate cake<\/h3>\n

If you know me well, you know I am fully and utterly hot chocolate obsessed. I am utterly in love with them – especially in the cold winter months like it is right now. I have genuinely been nicknamed the hot chocolate queen by my friends and family because they know it is my favourite! <\/p>\n

Something about a cold afternoon or evening, wrapped up in a blanket and watching something cosy on tv just makes me so happy – and translating that cosy feeling into a cake makes it even better. This hot chocolate cake is one of my new favourites for sure! <\/p>\n

When I have a hot chocolate I like them as they come – a thick deep dark chocolate drink topped with a light whipped cream, a flake and some mini marshmallows = oh hello there. I do also love ordering a flavoured hot chocolate – mint chocolate probably being my favourite. <\/p>\n

If you come to my house, it is full of all different hot chocolate powders – I have rocky road, mint chocolate, chocolate orange, Turkish delight etc… and they are all high quality. It’s important when baking with hot chocolate powder to use a powder that is designed to be mixed with MILK and NOT with water. <\/p>\n

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Sponge  and cocoa powder<\/h3>\n

When making the sponge for this hot chocolate cake, I followed the same idea as my back to basics chocolate drip cake<\/a>. The only change you have to do is swap the cocoa powder for the hot chocolate powder. If you want to make life simpler you can just use cocoa powder if you want! It will still be deliciously chocolatey. <\/p>\n

Some powders, can have lots of sugar added into them as that’s how you make the flavours – so I find its best to use a higher cocoa content hot chocolate powder so that it mixes into the mixture well. I love using green & blacks, or even the supermarket own versions – I tend to avoid cadburys, galaxy, Malteser etc. <\/p>\n

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Crumb coat, buttercream and chilling<\/h3>\n

Once the cakes are ready to decorate I use the buttercream to sandwich the cakes together, do a crumb coat, and decorate the outside. I use a small angled spatula<\/a> to help spread the buttercream onto each layer as it’s far easier, and this is useful for a crumb coat. Crumb coats are important as it literally seals the crumbs in, to prevent them touching the outside of the bake once decorated. <\/p>\n

For the buttercream on my hot chocolate cake I used a combination of hot chocolate powder and also marshmallow fluff<\/a>. I wanted to make something that was a bit more exciting compared to a normal buttercream – so using the combination of the hot chocolate powder and fluff made it insanely delicious. <\/p>\n

It’s important to chill cakes like this hot chocolate cake with each stage, just to make sure that it works well and is easier to achieve the end result. I find working from a chilled cake after the cake crumb also makes the final stage of smoothing around the top layer of buttercream just so much easier! <\/p>\n

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Tins and a smaller version<\/h3>\n

I used these 8″ cake tins<\/a> when baking these sponges, as I prefer them when I am baking deeper cakes. When making a four layer cake I prefer to bake two cakes, and then split each sponge into to layers each. It means the cake bakes softer and is delicious to work with. <\/p>\n

If you want to make this cake smaller, you can half the recipe and bake into one tin to make a two layer cake. You can also just make it a layer cake and not a drip cake if you want – but this is all up to you. I went for a showstopping hot chocolate cake because YUM!<\/p>\n

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Hot chocolate powder and marshmallow fluff<\/h3>\n

The marshmallow fluff can be very sticky to work with – but its worth it. The marshmallow fluff softens the buttercream ever so slightly making it easier to work with – but also sticky a bit in itself.<\/p>\n

I used this hot chocolate powder<\/a> for the cake and the buttercream, and it weirdly has a drying effect so it was perfect with the stickiness of the fluff. I also dusted some powder over the top of the cake as I wanted the decoration on this cake to be OTT on purpose! <\/p>\n

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Topping<\/h3>\n

I couldn’t just stop at a hot chocolate marshmallow buttercream frosting with this hot chocolate cake – I had to add a chocolate drip, because I am obsessed, then added on an absolute tonne of  mini marshmallows. I used some leftover buttercream to add on the mini marshmallows, with a little more of the fluff – this is optional though. <\/p>\n

If you want to top with marshmallow fluff you can, but it doesn’t ‘set’ in place very well and will spread and more likely spill over – so it’s best to use leftover buttercream, or as little fluff as you can concentrated to the middle of the cake to prevent a sticky marshmallow mess!! Enjoy. x<\/p>\n

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Hot Chocolate Cake!<\/h2>\n\t\t
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A delicious four-layer hot chocolate cake with a hot chocolate flavoured sponge, hot chocolate marshmallow buttercream frosting and all the decoration!\u00a0<\/span><\/div>\n