Recipe courtesy of Maeve Rochford Schulz
Episode: Holiday Hoopla
Save Recipe Print
Hot Chocolate Cake
Total:
3 hr 50 min
Prep:
55 min
Inactive:
2 hr 25 min
Cook:
30 min
Yield:
1 large 2-tier cake
Level:
Intermediate
Total:
3 hr 50 min
Prep:
55 min
Inactive:
2 hr 25 min
Cook:
30 min
Yield:
1 large 2-tier cake
Level:
Intermediate

Ingredients

Cake:
Chocolate Ganache:
Marshmallow Buttercream:
Cinnamon-Nutmeg Buttercream:

Directions

For the cake: Preheat the oven to 350 degrees F. Butter and flour three 9-inch cake pans and three 6-inch cake pans.

Cream the butter and granulated sugar in a stand mixer. Add the eggs 1 at a time, mixing well after each addition.

Combine the flour, cocoa, baking soda and espresso in a large bowl. Combine the milk, sour cream and coffee in a separate large bowl. Alternate adding the wet and dry ingredients to the mixer until combined and a light fluffy batter is reached.

Divide the batter among the prepared cake pans and bake until a cake tester inserted in the center of the cakes comes out clean, 22 to 25 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, 15 to 20 minutes.

For the chocolate ganache: Combine the chocolate chips, cream and milk in a large pot and heat until the chocolate melts and the mixture is hot, stirring to combine; do not allow to boil.

To temper the egg yolk, put it in a large bowl and scoop a ladleful of the hot milk mixture into it, whisking constantly. Keep adding the rest of the hot milk mixture, a ladleful at a time, until completely combined. Whisk until the ganache is silky and shiny. Refrigerate until set and spreadable, 1 to 2 hours. (It's best if it's allowed to sit overnight to set.)

For the marshmallow buttercream: Mix the butter, confectioners' sugar, marshmallow creme and vanilla extract in a stand mixer on medium until light and fully combined.

For the cinnamon-nutmeg buttercream: Beat the butter, confectioners' sugar, milk, cinnamon and nutmeg in a stand mixer with the paddle attachment on high until fully combined, light and airy

To assemble: Top a 9-inch cake layer with 1 cup of the cinnamon-nutmeg buttercream. Place another 9-inch cake layer on top of it, then top with 1 cup of the chocolate ganache. Continue alternating cake layers with buttercream and ganache layers, leaving the very top bare. Cover the whole cake in a layer of the marshmallow buttercream.

Cook's Note

This recipe makes a large 2-tiered cake. For one 9-inch cake, divide the recipe in half.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Moist Chocolate Polenta Cake

Recipe courtesy of Gale Gand

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

White Chocolate Shortbread Cookies

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword