HOT CHOCOLATE CAKE
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Hot Chocolate Cake with homemade marshmallow fluff frosting, silky chocolate buttercream, and chocolate shavings.
Welcome to our tantalizing blog post all about Cream Cheese Brownies! If you’re a chocolate lover or a fan of rich, creamy desserts, this recipe is a must-try. Our Cream Cheese Brownies are the perfect blend of fudgy chocolate and luscious cream cheese, creating a heavenly treat that will satisfy your sweet tooth like no other. Whether you’re planning for a special occasion, a family gathering, or simply want to indulge in a sinfully delicious dessert, our recipe has got you covered. So, let’s dive into the world of chocolate and creaminess with our irresistible Cream Cheese Brownie recipe!
- Yield: one 8” 2-layer cake – 12 servings
- Category: Dessert
- Cuisine: Cake
INGREDIENTS
For the Chocolate 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
For the Assembly:
- Chocolate shavings (optional)
- Large round piping tip (optional)
INSTRUCTIONS
Make the Chocolate Cake:
- Preheat oven to 350F, and grease two 8″ cake rounds. Dust with cocoa powder and line bottoms with parchment.
- 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.
- In a medium bowl, whisk eggs, oil, buttermilk, and vanilla. Very slowly pour in hot chocolate while whisking constantly.
- Add wet ingredients to dry and mix on medium for 2-3 minutes. The batter will be very thin.
- Pour batter evenly into prepared pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on a wire rack to cool for 10 minutes then turn out onto wire rack to cool completely.
Make the Marshmallow Fluff:
- 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.
- Place egg whites and cream of tartar into the bowl of a stand mixer*.
- When the sugar syrup reaches 225F, start whipping egg whites until they reach soft peaks (3-4 minutes).
- When the sugar syrup reaches 240F, remove from heat, turn the mixer to medium, and very slowly pour the sugar syrup into the whites in a thin stream. Be careful as it will be hot!
- Turn the mixer to med-high and whip until thick, and glossy (7-8 minutes).
- Add vanilla and whip until the fluff has cooled.
Make the Chocolate Frosting:
- Place egg whites and sugar into the bowl of a stand mixer*, and whisk until combined.
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
- 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.
- Switch to the paddle attachment. With the mixer on low, slowly add cubed butter and mix until incorporated.
- Add vanilla, and chocolate and whip on medium-high until silky and smooth, about 3 to 5 minutes.**
Assemble the Cake:
- Place one layer of cake onto a cake stand or serving plate. pipe a dam around the edge with the chocolate frosting and fill it with approximately 1 cup of marshmallow fluff. Spread evenly.
- Place the remaining layer on top and crumb-coat the cake. Refrigerate for 20 minutes.
- Frost the cake with the chocolate frosting, smoothing the sides and top. Place back in the refrigerator for 20 minutes to set.
- Pipe a scallop pattern on the top and bottom edges using the remaining marshmallow fluff. Top with chocolate shavings if desired.
NOTES
- * Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk are completely greased free or your meringue may not whip up.
- ** The buttercream may look like it’s curdled at some point. Keep mixing until it is completely smooth.
