Hot Chocolate Cake
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
55
Sourness
47
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
6 cups
Granulated Sugar10 large
Egg2.666667 cups
Cocoa Powder (unsweetened dutch-process)2 tbsps
Baking Soda1 tsp
Espresso (ground)1 cup
Whole Milk2 cups
Sour Cream1 cup
Coffee4 cups
Semisweet Chocolate Chips1 cup
Heavy Whipping Cream1 large
Egg Yolk450 g
Salted Butter (softened)1 tsp
Vanilla Extract1 tsp
Ground Cinnamon1 tsp
Nutmeg (grated)Directions:
1
For the cake: Preheat the oven to 350 degrees F
2
Butter and flour three 9-inch cake pans and three 6-inch cake pans
3
Cream the butter and granulated sugar in a stand mixer
4
Add the eggs 1 at a time, mixing well after each addition
5
Combine the flour, cocoa, baking soda and espresso in a large bowl
6
Combine the milk, sour cream and coffee in a separate large bowl
7
Alternate adding the wet and dry ingredients to the mixer until combined and a light fluffy batter is reached
8
Divide the batter among the prepared cake pans and bake until a cake tester inserted in the center of the cakes comes out clean, 22 to 25 minutes
9
Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, 15 to 20 minutes
10
For the chocolate ganache: Combine the chocolate chips, cream and milk in a large pot and heat until the chocolate melts and the mixture is hot, stirring to combine; do not allow to boil
11
To temper the egg yolk, put it in a large bowl and scoop a ladleful of the hot milk mixture into it, whisking constantly
12
Keep adding the rest of the hot milk mixture, a ladleful at a time, until completely combined
13
Whisk until the ganache is silky and shiny
14
Refrigerate until set and spreadable, 1 to 2 hours
15
(It's best if it's allowed to sit overnight to set
16
) For the marshmallow buttercream: Mix the butter, confectioners' sugar, marshmallow creme and vanilla extract in a stand mixer on medium until light and fully combined
17
For the cinnamon-nutmeg buttercream: Beat the butter, confectioners' sugar, milk, cinnamon and nutmeg in a stand mixer with the paddle attachment on high until fully combined, light and airy To assemble: Top a 9-inch cake layer with 1 cup of the cinnamon-nutmeg buttercream
18
Place another 9-inch cake layer on top of it, then top with 1 cup of the chocolate ganache
19
Continue alternating cake layers with buttercream and ganache layers, leaving the very top bare
20
Cover the whole cake in a layer of the marshmallow buttercream