Hot Chocolate Cake #Christmas #cake

HOT CHOCOLATE CAKE

It’s December!! The BEST month of the year, amiright? So often to examine progressive to, including all the yummy sunbaked goodies that leave no incertitude be upcoming your way this holiday season. Festive cakes and cookies, tralatitious homemade treats, and snug cordial beverages to service get you through the winter months. There is nothing wagerer.






I hit real inclined memories of season indication when I was slight. We lived in the prairies, and it got rattling, truly cutting. Hot brownness was the optimal abstract e'er to help close you up after hours playing in the snow, or shadowing the freezing travel bag after temporary relatives. I believe the car didn't decent modify up until we were almost plate!


These days, I mostly elevate tea or seed to hot potable, but we e'er individual both furnished in the business, meet in happening. You never undergo when you're achievement to pauperization a drinkable fix! But in an labor to regenerate those childhood memories, I am motion a ducky conventional winter beverage into a not-so traditional season course - Hot Coffee Dish!


For the Cake:

  • 1 ½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder (sifted)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar (packed)
  • ¾ teaspoon salt
  • 2 large eggs
  • ¼ cup vegetable oil
  • ½ cup buttermilk (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup hot chocolate (hot, made with milk)


For the Marshmallow Fluff:

  • 1/3 cup water
  • ¾ cup granulated sugar
  • ¾ cup light corn syrup
  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

For the Chocolate Frosting:

  • 5 large egg whites
  • 1 ¼ cups granulated sugar
  • 1 ½ cups unsalted butter, cubed (room temperature)
  • 4 ounces dark chocolate (melted, cooled)
  • 1 teaspoon vanilla extract

Instruction :

  1. Preheat oven to 350F, grease two 8″ cake rounds. Dust with cocoa powder and line bottoms with parchment.
  2. Place all dry ingredients (flour, cocoa powder, baking soda, baking powder, sugars and salt) into the bowl of a stand mixer. Mix until well combined.
  3. In a medium bowl, whisk eggs, oil, buttermilk, and vanilla. Very slowly pour in hot hot chocolate while whisking constantly.
  4. Add wet ingredients to dry and mix on medium for 2-3 minutes. Batter will be very thin.
  5. Pour batter evenly into prepared pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
  6. Place cakes on wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.

For the Marshmallow Fluff:

  1. In a medium saucepan, combine water, sugar, and corn syrup. Stir to combine until sugar is dissolved and do not stir from this point forward. Insert a candy thermometer and cook on med-high.
  2. Place egg whites and cream of tartar into the bowl of a stand mixer*.
  3. When the sugar syrup reaches 225F, start whipping egg whites until they reach soft peaks (3-4 minutes).
  4. When the sugar syrup reaches 240F, remove from heat, turn mixer to medium and very slowly pour in the sugar syrup into the whites in a thin stream. Be careful as it will be hot!
  5.  Turn the mixer to med-high and whip until thick, glossy (7-8 minutes).
  6. Add vanilla and whip until fluff has cooled.

For the Chocolate Frosting:

  1. Place egg whites and sugar into the bowl of a stand mixer*, whisk until combined.
  2. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
  3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
  4. Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
  5. Add vanilla, chocolate and whip on medium-high until silky and smooth, about 3 to 5 minutes.

For the Assembly:

  1. Chocolate shavings (optional)
  2. Place one layer of cake onto a cake stand or serving plate. Pipe a dam around the edge with the chocolate frosting and fill with approximately 1 cup of marshmallow fluff. Spread evenly.
  3. Place remaining layer on top and crumb coat the cake. Refrigerate for 20 minutes.
  4. Frost the cake with the chocolate frosting, smoothing the sides and top. Place back in the refrigerator for 20 minutes to set.
  5. Pipe a scallop pattern (using a large round piping tip and a small offset spatula, following this technique) on top and bottom edges using the remaining marshmallow fluff.  Top with chocolate shavings if desired.

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