Hot Chocolate Cake

Rich and fudgy, this Hot Chocolate Cake is made with hot chocolate mix, best served warm, ideally with a dusting of powdered sugar and a dollop of whipped cream.

Can I use hot chocolate in the place of cocoa powder in a cake?

Unfortunately no, hot chocolate mix has too much sugar and usually milk powder to make it a 1:1 swap. That being said you can use it to replace some of the cocoa powder to ensure a chocolatey taste!

Is chocolate cake better hot or cold?

I LOVE serving this cake still warm because it gives the feeling that you’re eating hot chocolate and the chocolate mascarpone filling stays soft and gooey and delicious. That being said the leftovers are also delicious at room temperature it just is a little more set and dense but just as yummy!

What does sour cream do in baking a cake?

Sour cream is great for baking cakes because it adds moisture without thinning out the cake. This way you still get that nice dense pound cake like texture but with a deliciously moist cake.

Tips for making a hot chocolate cake

• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• Any metal 9″ round pan will work for this cake. I prefer a springform pan but a regular cake pan will work too!
• Be sure to line the bottom and sides of the pan with parchment paper. Ideally use one large piece, it’s ok that the sides will wrinkle a bit but this way the cake batter won’t leak out.
• Don’t over bake this cake, it basically will go against everything that feels right but if you over bake the cake, the chocolate mascarpone filling will fully bake into the cake and you won’t get that yummy fudgy taste. The cake should still have a substantial wobble in the center but the edges. should be set.

Additional Cake Recipes to try!

• Chocolate Bundt Cake
• Marble Bundt Cake
• Sachertorte Loaf Cake

Hot Chocolate Cake Ingredients

• Mascarpone: Mascarpone mixed with dark chocolate makes the most delicious rich and chocolatey filling in this cake. Any extra can replace part of the sour cream.
• Dark Chocolate: Melted dark chocolate is the key to the fudgy rich center of this cake.
• All Purpose Flour: Any all purpose flour will work for this cake! I have not yet tried any other flours with this recipe.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Cocoa Powder: Both dutch processed and natural cocoa powder will work here.
• Salt: A little bit of salt enhances the flavors and balances out the sweetness.
• Vanilla Extract: Vanilla adds flavor and enhances the chocolate.
• Eggs: I use standard large eggs from the store, just make sure they’re at room temperature.
• Sugar: This chocolate cake only uses granulated sugar in the cake batter and then you can optionally dust the top with powdered sugar.
• Sour Cream: Sour cream adds richness and moisture to the cake. You can also use full fat greek yogurt.
• Butter: Butter adds moisture and richness to this cake, just make sure it is nice and soft.

Whipped Cream Ingredients

• Powdered sugar: I always use powdered sugar for my whipped cream because I find it dissolves better and doesn’t leave a gritty texture.
• Vanilla Extract: A bit of vanilla goes a long way with any whipped cream to give it a little flavor.
• Heavy Cream: Heavy cream or heavy whipping cream will work, just make sure it’s cold.

How to make a Hot Chocolate Cake?

• Preheat the oven to 350 F and place a rack in the middle of the oven.

Chocolate Mascarpone Filling

• In one, microwave safe bowl, add in the dark chocolate. In a second, add in the mascarpone.
• Microwave the chocolate in short 15 second intervals, stirring in between, until melted.
• Microwave the bowl with the mascarpone in two 10 second intervals until soft, similar to the texture of sour cream.
• Add the 50 grams of sugar into the bowl with the mascarpone and stir to combine.
• Pour half of the melted chocolate into the bowl with the mascarpone and stir until fully mixed in. Then add in the remaining chocolate and stir one more time. Set aside.

Chocolate cake batter

• In the bowl of a stand mixer, add in the flour, salt, baking powder, baking soda, cocoa powder, and hot cocoa mix. Whisk to combine.
• Add in the sugar, eggs, butter, sour cream, and vanilla. Use the paddle attachment to mix the batter first on low speed for 10 seconds and then medium high for another 10 seconds until just fully mixed.
• Scrape the sides and bottom of the bowl.
• Fully line a 9″ metal springform cake pan with parchment paper.

Assemble & Bake

• Add half of the cake batter into the lined pan and smooth it out. Then add in about 3/4ths of the chocolate mascarpone filling and spread it out into an even layer.
• Pour in the remaining cake mix, smooth it out. And then dollop the top with the remaining chocolate mascarpone and swirl it into the cake batter.
• Bake the cake in the preheated oven for 35 minutes. After 35 minutes, rotate the cake 180 degrees and bake for another 30 minutes.
• When the timer goes off, the outside edges should be set but the center of the cake should still be quite jiggly.
• Remove the cake from the oven and leave it to cool for 10 minutes before removing the springform.
• Transfer the cake to whichever plate or stand you want to serve it from.
• Dust the top with powdered sugar and serve warm with a dollop of whipped cream.

How to make whipped cream

• In a medium mixing bowl, add in the powdered sugar, vanilla, and cold heavy cream.
• Use an electric mixer (stand or handheld) with the whisk attachment to whip on medium high speed until medium peaks form.
• Serve dollops of the cream with each slice of cake and store any extra in a covered bowl in the fridge.