Hot chocolate cake with whipped marshmallow is like a warm hug on a cold winter night. Imagine rich, velvety chocolate melting in your mouth, while the sweet, pillowy marshmallow topping teases your taste buds. It’s the kind of dessert that makes you feel like a kid again, with all the glee and none of the guilt—well, maybe just a little guilt.
This delightful cake brings back memories of snow days spent indoors, where the biggest decision was whether to sip hot cocoa or dive into this chocolatey heaven. Perfect for cozy gatherings or simply indulging on your own, this cake promises to create joy with every slice.
Why You'll Love This Recipe
- This hot chocolate cake is effortless to prepare, making it an ideal treat for both novice and experienced bakers.
- The flavor profile is rich and comforting, combining deep chocolate with sweet marshmallow fluff.
- Visually stunning with its glossy glaze and fluffy topping, it’s sure to impress at any gathering.
- It’s versatile enough for birthdays, holidays, or just a regular Tuesday night craving.
Ingredients for Hot Chocolate Cake With Whipped Marshmallow
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A must-have for any cake; it provides structure and stability while keeping things light.
- Cocoa Powder: Use unsweetened cocoa powder for that rich chocolate flavor we all crave in a hot chocolate cake.
- Sugar: Regular granulated sugar will add the sweetness needed to balance out the bitterness of the cocoa.
- Baking Powder: This helps your cake rise beautifully and gives it that perfect fluffy texture.
- Eggs: Using fresh eggs not only binds everything together but also adds moisture and richness.
- Milk: Whole milk works best here; it keeps the batter moist and gives the cake an indulgent flavor.
- Vegetable Oil: This keeps your cake tender and moist without adding too much heaviness.
- Vanilla Extract: A splash of vanilla enhances all those rich flavors and makes everything taste better.
- Marshmallows: Mini marshmallows are perfect for topping; they melt beautifully under heat for that gooey finish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Hot Chocolate Cake With Whipped Marshmallow
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Grab an appropriate-sized baking dish and grease it with nonstick spray. This will prevent any sticky situations later on.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, and a pinch of salt. You want these dry ingredients well combined before introducing any wet ones.
Step 3: Add Wet Ingredients
Create a well in the center of your dry mix and pour in eggs, milk, vegetable oil, and vanilla extract. Stir everything together until you have a smooth batter. Don’t worry if some lumps remain; they’re just tiny pockets of deliciousness waiting to happen.
Step 4: Bake Your Cake
Pour the batter into your greased baking dish and pop it into the oven. Bake for about 30-35 minutes or until a toothpick inserted comes out clean. The aroma wafting through your kitchen will be hard to resist!
Step 5: Prepare Whipped Marshmallow Topping
While your cake bakes away happily, whip up some cream until soft peaks form. Gently fold in mini marshmallows until they’re evenly distributed throughout.
Step 6: Assemble & Serve
Once your cake cools slightly (like we said earlier—no sticky situations), spread the whipped marshmallow mixture generously on top. For an extra touch of indulgence, pop it back into the oven for just a few minutes until marshmallows start to soften beautifully.
Transfer slices onto plates and get ready for joyous squeals from friends or family as they dive into this hot chocolate delight!
You Must Know
- This indulgent hot chocolate cake with whipped marshmallow isn’t just a dessert; it’s an experience.
- With a rich, fudgy texture and the fluffiest marshmallow topping, it’s a showstopper for any gathering.
- Prepare to impress your guests and maybe steal a bite for yourself.
Perfecting the Cooking Process
Start by preheating your oven while you mix the batter. Pour the cake mixture into prepared pans and bake until a toothpick comes out clean. While it cools, whip up that marshmallow topping so you can slather it on right after the cake cools.
Add Your Touch
Feel free to add a splash of peppermint extract for a festive twist or swap in dark chocolate for a richer taste. Top with crushed candy canes or sprinkles to add some crunch and color—make this cake truly yours!
Storing & Reheating
Store leftover hot chocolate cake in an airtight container at room temperature for up to three days. If you’re reheating, warm individual slices in the microwave for about 10-15 seconds, just enough to soften that sweet marshmallow topping.
Chef's Helpful Tips
- For perfectly moist cake, avoid overmixing the batter.
- Gently fold ingredients together until just combined.
- Always let your cakes cool completely before frosting to prevent melting.
- Experiment with different toppings like caramel drizzle or fresh berries for added flavor.
Sometimes I whip up this hot chocolate cake when friends come over, and their eyes light up like kids on Christmas morning—it’s pure joy on a plate!
FAQs:
What ingredients do I need for Hot Chocolate Cake With Whipped Marshmallow?
To make a delicious Hot Chocolate Cake With Whipped Marshmallow, you will need flour, cocoa powder, sugar, baking powder, salt, eggs, milk, vegetable oil, and vanilla extract. For the whipped marshmallow topping, gather marshmallow fluff and heavy cream. These ingredients combine to create a rich chocolate flavor complemented by the sweet marshmallow topping. Ensure you have all these items ready before starting your baking adventure!
How long does it take to bake Hot Chocolate Cake?
Baking Hot Chocolate Cake With Whipped Marshmallow usually takes about 30 to 35 minutes at 350°F (175°C). However, baking times can vary based on your oven and the cake’s thickness. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked and ready to cool.
Can I make Hot Chocolate Cake in advance?
Yes! You can make Hot Chocolate Cake With Whipped Marshmallow in advance. After baking, allow the cake to cool completely before storing it in an airtight container at room temperature for up to two days. For longer storage, consider refrigerating or freezing the cake. If you freeze it, wrap it well in plastic wrap to prevent freezer burn. Just remember to frost it with whipped marshmallow when you’re ready to serve!
What is the best way to serve Hot Chocolate Cake?
The best way to serve Hot Chocolate Cake With Whipped Marshmallow is warm or at room temperature. Cut generous slices and top each slice with extra whipped marshmallow for a delightful presentation. You might also sprinkle some chocolate shavings or mini marshmallows on top for added decoration and flavor. Pairing it with a scoop of vanilla ice cream can enhance the overall experience!
Conclusion for Hot Chocolate Cake With Whipped Marshmallow:
In conclusion, creating a mouthwatering Hot Chocolate Cake With Whipped Marshmallow is an enjoyable process that results in a decadent dessert everyone will love. This cake combines rich chocolate flavors with sweet marshmallow topping for an irresistible treat. Don’t forget to prepare all ingredients beforehand and check your baking time closely for the best results. Enjoy sharing this delightful dessert with friends and family; they’ll surely be impressed!
Decadent Hot Chocolate Cake with Whipped Marshmallow
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this rich and velvety hot chocolate cake topped with fluffy marshmallow, perfect for winter nights or cozy gatherings.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup whole milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 2 cups heavy cream
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C) and grease a suitable baking dish with nonstick spray.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
- Create a well in the center of the dry ingredients and pour in the eggs, milk, vegetable oil, and vanilla extract. Stir until a smooth batter forms.
- Pour the batter into the greased baking dish and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool slightly in the pan.
- In a separate bowl, whip the cream until soft peaks form.
- Gently fold in mini marshmallows until evenly distributed.
- Once the cake has cooled slightly, spread the whipped marshmallow mixture generously on top. For an extra touch, return it to the oven for a few minutes until the marshmallows soften.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: - For added flavor, consider mixing in a splash of peppermint extract or using dark chocolate cocoa powder. - Serve warm or at room temperature for best results.
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