Best Hot Chocolate Cake Recipes

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
• Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
• Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
• Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
• Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

HOT WATER CHOCOLATE CAKE

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.

CINNAMON VANILLA WEDDING CAKE WITH MEXICAN HOT CHOCOLATE BUTTERCREAM

Steps:

• Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
• Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
• Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
• Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
• Preheat oven to 350 degrees F.
• Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
• Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
• Frost cake and decorate as desired.

GODIVA HOT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F.
• Generously coat an 8-inch soufflé dish with butter, then dust with granulated sugar.
• Melt chocolate and butter over double boiler.
• Stir in chocolate liqueur.
• In a large mixing bowl, beat egg yolks and whole eggs with electric mixer set at low speed.
• Pour chocolate-butter mixture into bowl while beating.
• In medium bowl, sift the confectioners' sugar and flour together.
• Gradually add this to the chocolate mixture.
• Mix at high speed until smooth, about 3 minutes.
• Pour cake mixture into soufflé dish.
• Bake for 40-45 minutes or until cake tests done with a wooden tooth pick.
• Serve hot with vanilla ice cream.

HOT CHOCOLATE CAKE

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.

HOT FUDGE CHOCOLATE PUDDING CAKE

Steps:

• Melt butter in a 9 inch square pan.
• Add 1/4 cup cocoa, milk, and vanilla to pan and mix well with a fork.
• Sprinkle flour, 3/4 cup sugar, baking powder and salt into pan, and mix well with a fork.
• Combine 3/4 cup sugar and 1/4 cocoa in a small bowl and sprinkle over batter - DO NOT mix it inches
• Carefully pour hot water over all and DON'T mix that in either!
• Bake 350 for 40-45 minutes.

HOT CHOCOLATE CAKE BALLS

Steps:

• In a large bowl, combine cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter into a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cake completely., For filling, in a small bowl, beat butter until fluffy; beat in confectioners' sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy. Refrigerate for at least 2 hours or until easy to handle. Shape into 1/2-in. balls; arrange on waxed paper-lined baking sheets., For frosting, in a large bowl, beat the butter, confectioners' sugar and cocoa until combined. Beat in milk and vanilla until smooth. Crumble cake into bowl; mix well., Shape 1 tablespoon cake mixture around a marshmallow ball. Return to baking sheets. Repeat with remaining cake mixture and marshmallow balls. Refrigerate for 30 minutes., In a microwave, melt candy coating and shortening; stir until smooth. Dip cake balls in coating; allow excess to drip off. Return to baking sheets; let stand until set. Dust tops with cocoa. Store in an airtight container in the refrigerator.

SAVANNAH CHOCOLATE CAKE WITH HOT FUDGE SAUCE

Steps:

• Cake:.
• Preheat oven to 350°F.
• Cream the brown sugar with the shortening in an electric mixer.
• Add the buttermilk and vanilla then the melted chocolate.
• With the mixer running, add eggs, 1 at a time.
• Sift the flour with baking soda, and salt.
• Add the dry ingredients to the sugar mixture and beat for 2 minutes.
• Butter and flour a 13x9x2-inch rectangular cake pan.
• Pour the batter into prepared cake pan and bake until the cake is springy and a toothpick can be inserted and removed cleanly, about 40 minutes.
• Allow the cake to cool for 10 minutes the turn it out onto a rack to finish cooling.
• Sauce:.
• Melt the German chocolate with the butter in a saucepan over very low heat.
• Stir in the powdered sugar, alternating with the evaporated milk and blending well.
• Stirring constantly, brin the mixture to a simmer over medium heat.
• Simmer until the sauce becomes thick and creamy, about 8 minutes.
• Stir in the vanilla.
• Serve slices of cake topped with warm fudge sauce.
• Grab a cold glass of milk and enjoy!

RICH AND GOOEY HOT CHOCOLATE MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
• Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.
• Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.

HOT CHOCOLATE PUMPKIN CAKE

Steps:

• Preheat oven to 350°. Generously grease and flour a 10-in. fluted tube pan., Beat first 7 ingredients until well blended. In another bowl, whisk together flour, baking soda, spices and salt; gradually beat into pumpkin mixture. Stir in chocolate chips., Add to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 30 minutes before removing to a wire rack; cool completely. If desired, dust with cocoa.

HOT FUDGE SUNDAE CHOCOLATE CAKE

Steps:

• 1. See my improved recipe called "Sanders Cream Filled Fudge Topped Cake"...

HOT CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa.
• In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes.
• In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set.
• Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.

HOT COFFEE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt.
• Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
• Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
• Pour batter evenly between two 9" pans (or use cupcake liners) and bake on middle rack of oven for about 35 minutes (18 min for cupcakes), until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
• Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake.
• Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks.
• Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

HOT FUDGE CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350°F (175°C). Lightly grease a 9-inch square baking pan*. Pre-boil water in a kettle while preparing cake.
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HOT CHOCOLATE PUDDING CAKE A LA MODE

Steps:

• Heat oven to 350 degrees. You'll need a shallow baking dish.
• Microwave butter and chocolate in a small bowl just until melted; stir with a whisk to combine, then stir in yolk until well blended.
• Whisk flour, 3/4 cup granulated sugar, 1/3 cup cocoa, the baking powder and salt in a medium bowl until blended. Stir in 1/2 cup milk, the butter mixture and vanilla until smooth. Spread batter into an ungreased baking dish.
• Mix remaining 1/2 cup granulated sugar, remaining 1/3 cup cocoa and the brown sugar in a small bowl with fingers or a fork until blended. Sprinkle over batter.
• Heat remaining 2 cups milk in microwave just until simmering. Slowly pour over mixture in baking dish--Don't Stir.
• BAke 45 minutes. Spoon into dessert bowls. Top each serving with a small scoop of ce cream. Serve immediately or pudding layer will be absorbed by cake layer.

MONTEZUMA'S HOT CHOCOLATE SHEET CAKE

Steps:

• 1. Preheat oven to 350°F In a small saucepan, melt the butter. Stir in the cocoa and coffee, then water. Bring to a boil; remove from heat.
• 2. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices. Add cocoa mixture; mix well. Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
• 3. Pour into greased 15 x 10 jelly roll pan. Bake for 15 minutes or until cake springs back when lightly touched.
• 4. ICING
• 5. In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon. Add the remaining sweetened condensed milk; stir in confectioners sugar. Spread on the warm cake.
• 6. Serve warm with vanilla ice cream. Enjoy!
• 7. Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.

MORTON'S LEGENDARY HOT CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
• Tap out the excess sugar.
• In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
• Remove the top of the double boiler pan from the heat.
• In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
• With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
• Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
• With the mixer on medium speed, beat for 30 seconds, or until well mixed.
• Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
• Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
• The centers will be soft but not sticky.
• Remove the cakes from the oven and immediately invert each onto a serving plate.
• Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.

HOT CHOCOLATE BUNDT CAKE RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa. In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes. In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set. Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.

HOT CHOCOLATE POKE CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. In a microwave-safe bowl or mug, heat milk for 60 to 90 seconds until hot. Add 2 packets of hot chocolate mix and whisk until powder is dissolved. Set aside. In a medium-sized bowl, combine cake mix, eggs, sour cream, vegetable oil and vanilla extract. Add mixed hot chocolate and beat on medium - high speed until all ingredients are well blended. Pour into a 9-inch by 13-inch pan and bake at 350°F for 20 to 24 minutes until cake is set. Test cake by inserting a toothpick into the center. If the toothpick comes out clean, the cake is done. Allow to cool for 20 minutes. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Heat jar of hot fudge sauce according to the instructions on the jar. You may want to spoon into a bowl to make it easier to stir without bubbling over the top. Pour hot fudge sauce over top of cake so that hot fudge fills in the holes. Save a few tablespoons to drizzle on top. Allow the cake to completely cool. Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high until bubbly. Add hot chocolate mix and continue to beat until stiff peaks form. Spread over cooled cake. Drizzle with any leftover hot fudge sauce. Cake must be refrigerated after adding the whipped cream.

MONTEZUMA'S HOT CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 350°F
• In a small saucepan, melt the butter.
• Stir in the cocoa and coffee, then water.
• Bring to a boil; remove from heat.
• In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt, and spices.
• Add cocoa mixture; mix well.
• Stir in 1/3 cup sweetened condensed milk, eggs, anise and vanilla.
• Pour into greased 15 x 10 jelly roll pan.
• Bake for 15 minutes or until cake springs back when lightly touched.
• Icing:
• In a small saucepan, melt the butter; stir in the cocoa, coffee, and cinnamon.
• Add the remaining sweetened condensed milk; stir in confectioners sugar.
• Spread on the warm cake.
• Serve warm with vanilla ice cream. Enjoy!
• Note: If the icing is too thin for your taste, it's simple to add more cocoa or confectioners sugar until you reach the consistency wanted. Or, if it's too thick just add a bit of milk. Also, if you decide to do away with the coffee (in the cake or the icing), just replace it with cocoa. :D.