Description
Delight in this rich and moist hot chocolate cake, generously topped with fluffy whipped marshmallow, perfect for cozy gatherings or special celebrations.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 3 large eggs
- 1 cup whole milk (or almond/oat milk)
- ½ cup vegetable oil (or melted butter)
- 2 tsp vanilla extract
- 1 cup heavy cream
- 2 cups mini marshmallows
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well blended.
- In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract. Pour into the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
- In a chilled mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold in mini marshmallows until evenly distributed.
- Place one cake layer on a serving plate and spread half of the whipped marshmallow topping on top.
- Add the second layer and top with the remaining whipped marshmallow and additional mini marshmallows if desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 410
- Sugar: 38g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Add a pinch of cinnamon to the cake batter for extra flavor. You can substitute part of the cocoa powder with dark chocolate for a richer taste.