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Okay, my chocolate obsession is showing again. I’m serious you guys, I think at least 85%, if not more, of the baking I do include chocolate.

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It’s something that can’t be helped. You just have to learn to go with it, so I have. The day I made this cake I was obviously in the mood to make something majorly chocolate.

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I had this idea that I was really excited about . I thought it would be cool to make a cake inspired by everyone’s favorite cold-weather drink, Hot chocolate! Come on, you know there’s nothing better than warming up with a big, fat, steaming cup of dark hot cocoa on a chilly autumn day. So now we can all save this recipe for a few weeks from now when it starts cooling off………or you can make it right now because chocolate is good anytime!

It seems like, if the love of hot cocoa makes everyone so happy then it should be able to be expressed in cake form.

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This cake was so much fun to make! My favorite part was that it had a slight jiggle to it from the layers of marshmallows. You have to try it!

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Marshmallows & Hot Chocolate 3 Layer Cake

If ever there was a more crowd pleasing dessert than a chocolate cake then I'll be shook. This cake is a perfect mug of hot cocoa manifested in cake form!

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 18 - 24 servings

Ingredients

Chocolate Cake:
1/2 cup vegetable oil
1/2 cup 1 stick vegan butter, melted
1 cup unsweetened plant-based milk
1/2 cup coconut cream *see note
1 3/4 cups sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup cocoa
2 1/2 cups flour
Chocolate Frosting:
4 cups powdered sugar
1/2 cup 1 stick vegan butter, softened
1/3 cup unsweetened plant-based milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup cocoa powder
2 1/2 cups gelatin free mini marshmallows I used homemade
Optional: 50g dairy free dark chocolate and 1 tablespoon oil for drizzling on top of cake

Instructions

Heat oven to 350 degrees F (180 C). Grease and flour three 9 - inch round cake pans.
In large mixing bowl beat butter, sugar, and oil until smooth. Add coconut cream and milk and stir well. Add all other ingredients for cake and stir until combined.
Pour batter into prepared pans, dividing it as evenly as possible, and bake for 30 - 40 minutes or until toothpick comes out clean.
Remove from oven and to cooling rack and cool for about 30 minutes then loosen cake edges from pan with a butter knife. Invert onto plates or trays to finish cooling.
To prepare the frosting, beat butter until creamy then add powdered sugar one cup at a time until creamed. Add the rest of the ingredients and whip until fluffy.
To assemble cake, place one of the cakes on a rotating cake stand or serving plate and spread a thin layer of frosting on top. Top with marshmallows to make even layer. Repeat last step for next layer, then place last cake on top and top with remaining frosting. Use a cake spatula to spread on sides and completely cover cake with frosting. Top with remaining marshmallows. If desired, melt chocolate and butter and place in piping bag to drizzle over cake for a pretty presentation.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.