hot chocolate cake_lc.jpg

Mega Hot Chocolate Cake

When you have mega-love for hot chocolate, express yourself in the form of a ginormous cake.


Hot Chocolate Cake

  • 350 g (121/2 oz/21/3 cups) plain (all-purpose) flour
  • 450 g (1 lb) caster (superfine) sugar
  • 100 g (31/2 oz) cocoa powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon fine salt
  • 350 g (121/2 oz) unsalted butter, softened
  • 4 large eggs, at room temperature
  • 350 ml (12 fl oz) full-cream (whole) milk
  • 1 cup mini marshmallows

White Ganache

  • 200g white candy melts
  • 100ml thickened cream


  • 2 cups large marshmallows
  • 1 cup mini marshmallows
  • 5 red and white striped straws
  • Frosting
  • 1 batch chocolate flavored Swiss meringue buttercream frosting


Hot Chocolate Cake

  1. Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray three 20 cm (8 in) cake tins with oil spray and line the bottoms with baking paper. Set aside.
  2. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.
  3. Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.
  4. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavorings or food-gel colorings to the batter.
  5. Divide the cake mixture between the three tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
  6. Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.
  7. Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
  8. To trim your chilled cakes, use a cake leveler or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half. You’ll end up with 6 layers of cake.
  9. This cake is a lot easier to make than most other cakes, because you don’t need to crumb coat, chill, then add a final layer. Instead we’re going to fill the cake inside a tube that you’ll create using acetate. Acetate is a plastic sheet. You’ll need a piece measuring about 29cm in height and 70cm in length.
  10. Place the plastic sheet inside an 8” cake tin. Use sticky tape to stick it to the cake tin. Also, take care to stick the two ends together so that it all stay together as you’re filling it. Do your best to make sure the plastic sheet stands straight and isn’t slanted. If it’s a little slanted, don’t worry, it will straighten out when you start filling it.
  11. Place the first layer of cake in the plastic tube. Then pipe a layer of chocolate frosting. Gently tap the cake tin against your workbench and repeat until you get to the final layer. Finish with the final layer of cake with no frosting on top.
  12. Chill the cake in the fridge for 5 hours. Overnight is best.
  13. Place the white ganache in a squeeze bottle or piping bag and drizzle over the sides of the cake.
  14. Finish the cake with marshmallows and straws.

White Ganache

  1. To make the white ganache add the two ingredients in a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Allow to cool at room temperature.