Hot Chocolate Cake Recipes

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HOT CHOCOLATE CAKE

Provided by Food Network

Categories     dessert

Time 3h50m

Yield 1 large 2-tier cake

Number Of Ingredients 23



Hot Chocolate Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter and flour three 9-inch cake pans and three 6-inch cake pans.
  • Cream the butter and granulated sugar in a stand mixer. Add the eggs 1 at a time, mixing well after each addition.
  • Combine the flour, cocoa, baking soda and espresso in a large bowl. Combine the milk, sour cream and coffee in a separate large bowl. Alternate adding the wet and dry ingredients to the mixer until combined and a light fluffy batter is reached.
  • 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. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, 15 to 20 minutes.
  • 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.
  • To temper the egg yolk, put it in a large bowl and scoop a ladleful of the hot milk mixture into it, whisking constantly. Keep adding the rest of the hot milk mixture, a ladleful at a time, until completely combined. Whisk until the ganache is silky and shiny. Refrigerate until set and spreadable, 1 to 2 hours. (It's best if it's allowed to sit overnight to set.)
  • 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.
  • 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. Place another 9-inch cake layer on top of it, then top with 1 cup of the chocolate ganache. Continue alternating cake layers with buttercream and ganache layers, leaving the very top bare. Cover the whole cake in a layer of the marshmallow buttercream.

6 sticks (24 ounces) salted butter, plus more for buttering the pans
6 1/3 cups all-purpose flour, plus more for flouring the pans
6 cups granulated sugar
10 large eggs
2 2/3 cups unsweetened Dutch-process cocoa powder
2 tablespoons baking soda
1 teaspoon ground espresso
4 cups whole milk
2 cups sour cream
1/4 cup coffee
4 cups semisweet chocolate chips
1 cup heavy whipping cream
1 cup whole milk
1 large egg yolk
4 sticks (1 pound) salted butter, softened
7 cups sifted confectioners' sugar
4 cups marshmallow creme, such as Marshmallow Fluff
1 teaspoon vanilla extract
4 sticks (1 pound) salted butter, softened
7 cups sifted confectioners' sugar
1/2 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg

HOT WATER CHOCOLATE CAKE

A chocolate cake made with boiling water. Frost with your favorite chocolate frosting.

Provided by TERRILEE

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 11



Hot Water Chocolate Cake image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
  • In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
  • Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.

Nutrition Facts : Calories 147 calories, Carbohydrate 25.4 g, Cholesterol 25.9 mg, Fat 4.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 203.3 mg, Sugar 17 g

2 cups white sugar
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup butter
1 cup water
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

HOT CHOCOLATE MARBLE POUND CAKE

This swirly pound cake is the perfect place to use leftover hot chocolate mix. Fold in 1/2 cup of chocolate chips if you want a little more chocolate.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 8



Hot Chocolate Marble Pound Cake image

Steps:

  • Position a rack in the lower third of the oven, and preheat to 325 degrees F. Butter a 9-by-5-inch loaf pan.
  • Sift the flour and salt into a medium bowl. Whisk together the eggs, sour cream and vanilla in a small bowl.
  • Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Gradually add the sugar, 1/4 cup at a time, to cream and lighten the butter.
  • Continue to beat the butter mixture until light and fluffy, about 5 minutes. Scrape down the bowl as needed.
  • Reduce the mixer speed to low. Beat in the flour, 1/4 cup at a time, then beat the batter for 30 seconds. Gradually beat in the egg mixture. (Take care not to overmix.)
  • Transfer about 1/3 of the batter to a medium bowl, and stir in the hot chocolate mix. Spoon 1/2 the remaining vanilla batter into the prepared loaf pan, and smooth over the top with a spatula. Using 1/2 the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with the remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to help swirl the 2 batters together. Tap the pan on the counter.
  • Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
  • Let the cake cool in the pan for a few minutes, then invert and let cool completely on a rack.

2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the pan
1 3/4 cups all-purpose flour
1/2 teaspoon fine salt
4 large eggs, at room temperature
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1 1/4 cups sugar
1/2 cup hot chocolate or cocoa mix

"HOT" CHOCOLATE CAKE

Treat your guests to this chocolate cake that's topped with ganache - a chilled dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h15m

Yield 24

Number Of Ingredients 18



Steps:

  • Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl often. Beat 2 more minutes on medium speed, scraping bowl occasionally. Pour batter into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about2 hours.
  • Place bittersweet chocolate in medium heatproof bowl; set aside. In 1-quart saucepan, heat 1 1/2 cups whipping cream to simmering. Remove from heat; stir in 1/2 teaspoon red pepper. Let stand 10 minutes. Return whipping cream in saucepan to simmer. Pour over bittersweet chocolate. Let stand 2 minutes; stir until smooth. Spread ganache over cake. Refrigerate until set, about 1 hour.
  • Place white chocolate in medium heatproof bowl. In 1-quart saucepan, heat 1 cup whipping cream to boiling. Pour over white chocolate. Let stand 2 minutes; stir until smooth. Spread evenly over bittersweet ganache. Drizzle decorating gel in rows over cake. Pull toothpick through rows in opposite direction to create swirled pattern. Refrigerate at least 4 hours or overnight.

Nutrition Facts : Calories 528, Carbohydrate 46 g, Fat 6 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 246 mg

1 1/2 cups sugar
1 1/4 cups vegetable oil
1 1/4 cups buttermilk
1 1/2 teaspoons vanilla
2 eggs
2 1/4 cups all-purpose flour
1/3 cup unsweetened dark baking cocoa
2 teaspoons ground red pepper (cayenne)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups hot water or hot strong brewed coffee
10 oz bittersweet baking chocolate, chopped
1 1/2 cups whipping cream
1/2 teaspoon ground red pepper (cayenne)
24 oz white chocolate baking bars or squares, chopped
1 cup whipping cream
1 tube (0.68 oz) red decorating gel

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