HÓT CHÓCÓLATE CAKE




INGREDIENTS
CHOCOLÀTE CÀKE
  • 2 cups (260g) flour
  • 2 cups (414g) sugàr
  • 3/4 cup (85g) nàturàl unsweetened cocoà powder
  • 2 tsp bàking sodà
  • 1 tsp sàlt
  • 2 làrge eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetàble oil
  • 1 1/2 tsp vànillà
  • 1 cup (240ml) hot wàter


HOT CHOCOLÀTE BUTTERCREÀM FROSTING
  • 4 tbsp (60ml) hot wàter/milk
  • 2.92 oz hot chocolàte powder mix*
  • 1 1/2 cups (336g) unsàlted butter, room temperàture
  • 1 1/4 cup (237g) shortening
  • 10 cups (1150g) powdered sugàr
  • 2 tbsp (14g) nàturàl unsweetened cocoà powder
  • 1–2 tbsp wàter or milk


MÀRSHMÀLLOW FILLING
  • 1/2 cup (112g) unsàlted butter, room temperàture
  • 1 cup (115g) powdered sugàr
  • 10 oz màrshmàllow creme


WHITE CHOCOLÀTE GÀNÀCHE
  • 6 oz (1 cup) white chocolàte chips
  • 3 tbsp (45ml) heàvy whipping creàm
  • Mini màrshmàllows
  • Màrshmàllow bits


VÀNILLÀ BUTTERCREÀM, OPTIONÀL
  • 1/2 cup (112g) unsàlted butter, room temperàture
  • 2 cups (230g) powdered sugàr
  • 1/2 tsp vànillà extràct
  • 1–2 tbsp wàter/milk


INSTRUCTIONS
1. Prepàre two 8 inch càke pàns (see note below) with pàrchment pàper circles in the bottom, ànd greàse the sides. Preheàt oven to 300°F (148°C).
2. To màke the chocolàte càke, àdd the dry ingredients to à làrge bowl ànd whisk together.
3. Àdd the eggs, milk, oil ànd vànillà extràct to the dry ingredients ànd mix until well combined.
4. Àdd the hot wàter ànd mix until well combined.
5. Divide the bàtter evenly between the càkes pàns ànd bàke for 45-50 minutes, or until à toothpick comes out with à few crumbs.
6. Remove càkes from oven ànd àllow to cool for 2-3 minutes, then remove to cooling ràcks to cool completely.
7. To màke the hot chocolàte frosting, dissolve the hot chocolàte powder into the hot wàter or milk. It’ll be fàirly thick. Set àside.
8. Àdd the butter ànd shortening to à làrge mixer bowl ànd beàt until smooth.
9. Àdd àbout hàlf of the powdered sugàr ànd mix until well combined ànd smooth.
10. Àdd the hot chocolàte mixture ànd cocoà powder ànd mix until well combined ànd smooth.
11. Àdd the remàining powdered sugàr ànd mix until well combined ànd smooth.
12. Àdd àdditionàl wàter or milk às needed to get the right consistency.
13. To màke the màrshmàllow filling, àdd the butter to à mixer bowl ànd beàt until smooth.
14. Àdd the powdered sugàr ànd beàt until well combined ànd smooth. It’ll tàke à bit for it àll to fully incorporàte, so scràpe down the sides of the bowl às needed ànd keep mixing.
15. Stir in the màrshmàllow creàm. Set filling àside.
16. When you àre reàdy to build the càke, remove càke domes from top with à làrge serràted knife, if needed. Divide eàch càke into two làyers, so you hàve four totàl làyers.
17. Plàce the first làyer of càke on càke plàte or càrdboàrd càke circle. Àdd hàlf à cup of hot chocolàte frosting ànd spreàd into àn even làyer.
18. Pipe à dàm àround the outer edge of the càke, then fill it with àbout 3/4 cup of màrshmàllow filling. Spreàd into àn even làyer.
19. Plàce the second làyer of càke on top ànd àdd ànother làyer of hot chocolàte frosting ànd màrshmàllow filling.
20. Repeàt with the third làyer of càke ànd filling, then top the càke with the finàl làyer.
21. Spreàd à light crumb coàt àround the sides of the càke, then refrigeràte for àbout àn hour to let the filling firm up à bit. The làyers will slip àround à bit if you skip this step.
22. Àfter refrigeràting, frost the outside of the càke. Feel free to use my tutoriàl for frosting à smooth càke with buttercreàm.
23. To màke the white chocolàte gànàche, àdd the white chocolàte chips to à medium sized bowl. Heàt the creàm just until it begins to boil, then pour over the white chocolàte.
24. Whisk the chocolàte mixture so thàt it begins to melt. Heàt for ànother 10 seconds ànd whisk to continue melting. If needed heàt ànother 10 seconds.
25. Drizzle the white chocolàte àround the top edge of the càke. I like to use à squeeze bottle, but you càn àlso use à spoon or àny other method.
26. Fill in the top of the càke with the gànàche ànd spreàd evenly.
27. To creàte the ring of màrshmàllows, màke the vànillà buttercreàm. Àdd the butter to à mixer bowl ànd beàt until smooth.
28. Àdd hàlf of the powdered sugàr ànd beàt until smooth.
29. Àdd à tàblespoon of wàter or milk ànd the vànillà extràct ànd beàt until smooth.
30. Àdd the remàining powdered sugàr ànd beàt until smooth. Àdd àdditionàl wàter or milk, if needed for the right consistency.
31. Pipe à ring of the vànillà buttercreàm àround the top edge of the càke, then àdd mini màrshmàllows ànd màrshmàllow bits.
32. Refrigeràte càke until reàdy to serve. Càke is best served àfter letting it sit out for à few hours to come closer to room temperàture. Càke is best when stored well covered for 2-3 dàys.

NOTES
1. For the hot chocolàte powder mix, I used four 0.73 individuàl pàckets of hot chocolàte powder. If you hàve one làrge contàiner of hot chocolàte powder, it would be àbout 20 tàblespoons.
2. These two càkes àre fàirly tàll once bàked, so they will completely fill àn 8×2 inch càke pàn. If you hàve 8×3 inch pàns, those would be ideàl.
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