Hot Chocolate Cake
Course:
Dessert
Seasonal Event:
Valentine's Day
Yield:
1 9-Inch Cake
INGREDIENTS:
- Butter and/or oil spray for coating the pan
- 2 tablespoons cocoa powder + 1 tablespoon granulated sugar for coating the pan
- 1 ¾ cups ap flour
- ¾ cup cocoa powder
- 2 teaspoons baking powder
- ¾ teaspoons salt
- 3 large eggs
- 1 ¼ cups sugar
- ½ cup neutral oil
- 1 teaspoon vanilla extract
- ½ cup heavy cream, chilled
Whipped Cream Topping
- 2 cups mini marshmallows
- 1-pint heavy cream
- 3 tablespoons sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
DIRECTIONS:
Whipped Cream Topping
- Heat oven to 250˚. Place marshmallows on sheet tray and cook in oven until softened, about 5-10 minutes.
- Beat cream in stand mixer with sugar, salt, and vanilla until soft peaks form.
- Add warm marshmallows to stand mixer and beat cream to heavy peaks.
Cake
- Heat oven to 375˚. Cut a round of parchment, place in bottom of 9-inch springform pan. Grease with butter or oil, then coat with mixture of sugar and cocoa powder, shaking out any excess.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a medium bowl whisk together eggs and sugar until lightened in color, and slightly thickened.
- Continue to whisk egg mixture while pouring in oil and vanilla.
- Stir in half of the flour mixture until combined. Repeat with the remaining flour mixture.
- Make whipped cream. Beat heavy cream with whisk or in stand mixer until doubled in volume. Stop when you’ve reached stiff peaks. Fold whipped cream into batter
- Pour batter into prepared pan.
- Bake in oven until toothpick inserted in the center comes out clean, about 35-40 minutes.
- Remove the cake from the oven, let it cool for 10 minutes, then remove the springform collar. Allow cake to cool completely before frosting with whipped cream topping.
- Frost cooled cake with fresh whipped cream.
Recipe by Dan Kohler, 1/15/2020