Hot Chocolate Cake

(0)
2 5 5
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

Malted milk chocolate cake, layered and covered with a fluffy marshmallow frosting. Topped with a dark chocolate drip going down the sides.

15 servings

Medium 120 Minutes

Ingredients

Ingredients

For the recipe  Hot Chocolate Cake

For The Cake:

250 g Unsalted butter (softened)
350 g Caster Sugar
5 Medium Eggs (beaten)
350 g Plain Flour
50 g Malted Drink Powder
50 g Dr. Oetker Fine Dark Cocoa Powder
12 g Dr. Oetker Baking Powder
75 ml Greek Yoghurt
150 g Dr. Oetker 35% Milk Chocolate Melted

To Decorate:

150 g Dr. Oetker 72% Extra Dark Chocolate
150 g Dr. Oetker 26% White Chocolate
150 g Dr. Oetker 35% Milk Chocolate
about 25 g Dr. Oetker Glamour & Sparkle Sprinkles
Dr. Oetker Giant Chocolate Stars
about 50 - 100 g Marshmallows
Meringue Kisses 15 Pieces
Chocolate Kisses 15 Pieces

For The Marshmallow Frosting:

2 Egg Whites
125 g Caster Sugar
2 g Dr. Oetker Cream of Tartar Sachets
4 g Dr. Oetker Liquid Glucose
250 g Unsalted butter (softened)
400 g Icing Sugar Sifted
1 tsp Dr. Oetker Madagascan Vanilla Extract

preparation

Preparation

Step 1: Preheat the oven to 180C/160 fan/gas 4. Grease and line three 9”/23cm cake tins.

Step 2: In a large bowl, cream the butter and sugar until soft and light. Add the eggs, a little at a time, beating well to fully incorporate.

Step 3: Combine the flour, malt drink, cocoa powder and baking powder with a pinch of salt in a small bowl. Fold into the butter and egg mixture then add the yoghurt, melted milk chocolate and 100ml hot water. Stir until well combined then divide between the tins.

Step 4: Bake for 25-30 mins until a toothpick comes out clean when inserted in the middle of the cake.

Step 5: To make the marshmallow frosting, combine the egg whites, caster sugar, cream of tartar and glucose syrup to a large bowl. Set this over a pan of just simmering water (don’t let the bowl touch the water) and whisk with electric beaters until the sugar has dissolved and the mixture is warm. Remove from the heat and continue whisking until fluffy and doubled in volume. Beat the butter on a high speed until light, then add the icing sugar and continue beating for about 5 mins until fully incorporated. Add the marshmallow mixture and beat on a high speed until fluffy. Pop in the fridge until needed.

Step 6: When ready to decorate the cake, place a little of the frosting on a cake board. Top with the first layer of cake, then spread with a few tbsp of frosting. Repeat this process until all the layers are used up.

Step 7: Crumb coat the cake by using about 1/3 of the remaining frosting to lightly cover the cake as evenly as possible. Discard any unused, crumb frosting. Refrigerate for at least 1 hour.

Step 8: Use the remaining frosting to cover the cake, using a cake scraper or palette knife to create an even surface. Refrigerate for a further hour.

Step 9: Meanwhile, make the chocolate bark by melting each chocolate separately, either in small glass bowls set over simmering water or in the microwave, stirring frequently. Line three baking trays with parchment. Pour about half of the dark chocolate onto one of the trays, then drizzle with the white and milk chocolate. Repeat for the other kinds of chocolate, then sprinkle with the Glamour and Sparkle sprinkles and refrigerate to set.

Step 10: To decorate, drizzle the edge of the top of the cake with the remaining melted dark chocolate, allowing it to drip down the sides. Make sure the chocolate is completely cool at this stage. Pile the middle of the cake with the chocolate stars, marshmallows, candy canes, meringue and chocolate kisses. Serve immediately.

Nutritional Information for the recipe Hot Chocolate Cake

Per Serving Per 100 g / ml
Energy 8771 kJ
2095 kcal
1654 kJ
395 kcal
Fat 56.92 g 10.72 g
Carbohydrate 347.10 g 65.37 g
Protein 40.93 g 7.71 g

preparation

Preparation

Step 1: Preheat the oven to 180C/160 fan/gas 4. Grease and line three 9”/23cm cake tins.

Step 2: In a large bowl, cream the butter and sugar until soft and light. Add the eggs, a little at a time, beating well to fully incorporate.

Step 3: Combine the flour, malt drink, cocoa powder and baking powder with a pinch of salt in a small bowl. Fold into the butter and egg mixture then add the yoghurt, melted milk chocolate and 100ml hot water. Stir until well combined then divide between the tins.

Step 4: Bake for 25-30 mins until a toothpick comes out clean when inserted in the middle of the cake.

Step 5: To make the marshmallow frosting, combine the egg whites, caster sugar, cream of tartar and glucose syrup to a large bowl. Set this over a pan of just simmering water (don’t let the bowl touch the water) and whisk with electric beaters until the sugar has dissolved and the mixture is warm. Remove from the heat and continue whisking until fluffy and doubled in volume. Beat the butter on a high speed until light, then add the icing sugar and continue beating for about 5 mins until fully incorporated. Add the marshmallow mixture and beat on a high speed until fluffy. Pop in the fridge until needed.

Step 6: When ready to decorate the cake, place a little of the frosting on a cake board. Top with the first layer of cake, then spread with a few tbsp of frosting. Repeat this process until all the layers are used up.

Step 7: Crumb coat the cake by using about 1/3 of the remaining frosting to lightly cover the cake as evenly as possible. Discard any unused, crumb frosting. Refrigerate for at least 1 hour.

Step 8: Use the remaining frosting to cover the cake, using a cake scraper or palette knife to create an even surface. Refrigerate for a further hour.

Step 9: Meanwhile, make the chocolate bark by melting each chocolate separately, either in small glass bowls set over simmering water or in the microwave, stirring frequently. Line three baking trays with parchment. Pour about half of the dark chocolate onto one of the trays, then drizzle with the white and milk chocolate. Repeat for the other kinds of chocolate, then sprinkle with the Glamour and Sparkle sprinkles and refrigerate to set.

Step 10: To decorate, drizzle the edge of the top of the cake with the remaining melted dark chocolate, allowing it to drip down the sides. Make sure the chocolate is completely cool at this stage. Pile the middle of the cake with the chocolate stars, marshmallows, candy canes, meringue and chocolate kisses. Serve immediately.

Nutritional Information for the recipe Hot Chocolate Cake

Per Serving Per 100 g / ml
Energy 8771 kJ
2095 kcal
1654 kJ
395 kcal
Fat 56.92 g 10.72 g
Carbohydrate 347.10 g 65.37 g
Protein 40.93 g 7.71 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No