Hot Cocoa Cake
Recipe originally published by LorAnn Oils. Shared here with credit to LorAnn — one of our favourite flavour brands, available in store and online at Baking Pleasures.
This ultra-moist chocolate cake tastes like a mug of classic hot cocoa in dessert form. Deep cocoa flavour sets the stage, while LorAnn Super-Strength Marshmallow Flavour adds that soft, creamy sweetness you expect from melted marshmallows on top of a steaming cup. Perfect for the cooler months when you want a bake that feels like a warm hug.
You can grab LorAnn Marshmallow Flavouring (1oz) in store at Tweed Heads or online.
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- ¼ cup black cocoa powder (or sub with ¾ cup unsweetened cocoa)
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup chocolate milk, room temperature
- ½ cup neutral oil (vegetable, canola or grapeseed)
- 2 teaspoons LorAnn Super-Strength Marshmallow Flavour
- 2 eggs, room temperature
- 1 cup strong freshly brewed coffee
For the Marshmallow Buttercream
- 3 cups (6 sticks) unsalted butter, softened
- 5 cups powdered sugar
- 2¼ teaspoons LorAnn Super-Strength Marshmallow Flavour (add ¼ tsp at a time — this is highly concentrated)
- ½ cup heavy cream
- ¼ cup marshmallow creme
For the Chocolate Frosting
- ½ of the marshmallow frosting (from above)
- 3 tablespoons cocoa powder
- 4oz chocolate chips, melted (semi-sweet, bittersweet or dark)
Directions
Chocolate Cake
- Preheat oven to 180°C (350°F). Prepare 3 x 6-inch pans or 2 x 8-inch pans — spray with oil, line with parchment, dust lightly with flour.
- In a stand mixer bowl, combine flour, sugar, cocoa powders, baking soda, baking powder, and salt. Whisk to combine for 30 seconds.
- Add milk, oil, eggs, and LorAnn Marshmallow Flavour. Mix on medium speed for 2–3 minutes until just combined. Carefully pour in the hot coffee and beat for 1 minute. Batter will be thin — that's correct.
- Divide evenly between prepared pans.
- Bake 30–35 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a rack.
Marshmallow Buttercream
- Beat butter on medium speed for 5 minutes until light and creamy.
- Add powdered sugar and beat until smooth. Add heavy cream and LorAnn Marshmallow Flavour ¼ teaspoon at a time until you reach your desired intensity. Beat 3–5 minutes until spreadable.
- Set aside half the frosting in a separate bowl.
Chocolate Frosting
- To the remaining marshmallow frosting in the mixer, add cocoa powder and melted chocolate. Mix on medium until combined.
Assembly
- Level and slice each cake layer horizontally to create even layers.
- Fill with marshmallow buttercream (add a layer of marshmallow creme for extra texture if desired).
- Repeat layers, alternating chocolate and marshmallow frosting between layers.
- Apply a crumb coat of chocolate frosting to the outside. Refrigerate for 20 minutes.
- Frost the outside with chocolate buttercream. Garnish with marshmallows.
The LorAnn Flavour Used
This recipe calls for LorAnn Super-Strength Marshmallow Flavour — a highly concentrated extract where a little goes a very long way. It adds a distinct, soft marshmallow sweetness to both the cake batter and the buttercream without any artificial aftertaste.
Shop LorAnn Marshmallow Flavouring — $8.95 →
Browse the full LorAnn range at Baking Pleasures.
Original recipe by LorAnn Oils — view the original here.