Hot Chocolate Cake Recipe

Name: Hot Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 6 oz. (3/4 cup) unsalted butter; more for the pans; 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans; 3/4 cup canola oil; 4-1/2 oz. bittersweet chocolate, finely chopped; 3 cups granulated sugar; 2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder; 3 large eggs, at room temperature; 3/4 cup buttermilk, at room temperature; 2 Tbs. pure vanilla extract; 2-1/2 tsp. baking soda; 1/2 tsp. kosher salt; For the frosting; 2-1/2 cups heavy cream; 3 oz. (6 Tbs.) unsalted butter; 1 vanilla bean, split lengthwise and seeds scraped out; 6 oz. bittersweet chocolate, finely chopped; 2 cups granulated sugar; 6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating; 1/2 cup Lyle's Golden Syrup; 1/4 tsp. kosher salt; For the marshmallows; Three 1/4-oz. envelopes unflavored powdered gelatin; 2 cups granulated sugar; 1 cup light corn syrup; 1/4 tsp. kosher salt; 1 tsp. pure vanilla extract; 1 cup plus 2 Tbs. confectioners' sugar; more as needed

Bake this irresistible Hot Chocolate Cake at home. Made with cake, butter, flour and canola oil. Easy step-by-step instructions included.

This Hot Chocolate Cake relies on simple, everyday ingredients such as for the cake, canola oil, granulated sugar and tbs. pure vanilla extract. It comes together quickly and makes 4 servings, at about 5431 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Hot Chocolate Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

For the cake
6 oz. (3/4 cup) unsalted butter; more for the pans
13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans
3/4 cup canola oil
4-1/2 oz. bittersweet chocolate, finely chopped
3 cups granulated sugar
2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
3 large eggs, at room temperature
3/4 cup buttermilk, at room temperature
2 Tbs. pure vanilla extract
2-1/2 tsp. baking soda
1/2 tsp. kosher salt
For the frosting
2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle's Golden Syrup
1/4 tsp. kosher salt
For the marshmallows
Three 1/4-oz. envelopes unflavored powdered gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
1 cup plus 2 Tbs. confectioners' sugar; more as needed

1
frosting
2
In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth-be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 2 hours, or refrigerate overnight.
3
marshmallows
4
Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin over the water. Attach the bowl to the mixer and fit it with the whisk attachment.
5
Clip a candy thermometer to a 3-quart saucepan; don't let the tip of the thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn syrup, salt, and 3/4 cup water over medium heat without stirring until it reaches 234u00b0F to 235u00b0F, about 10 minutes. With the mixer on low speed, pour the hot sugar mixture into the gelatin in a slow, thin stream.
6
Add the vanilla, carefully increase the speed to high, and beat until the mixture has thickened and cooled, about 5 minutes (the bottom of the bowl should be just warm to the touch). Line a 9x13-inch pan with foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners' sugar into the bottom of the pan, then pour the marshmallow mixture into the pan and sift another 1 Tbs. confectioners' sugar on top. Let sit at room temperature until set, at least 2 hours.
7
Use the foil overhang to lift the marshmallow from the pan. Using a knife that has been dipped in cold water, cut along the edge of the marshmallow to release it from the foil. Transfer to a cutting board and remove the foil. Put the remaining 1 cup confectioners' sugar in a medium bowl. Cut the marshmallow into cubes of different sizes, from 1/4 to 3/4 inch dip the cut edges in the confectioners' sugar. Mound the marshmallows on top of the cake (you'll need only a third to half of them). Sift some cocoa powder over the marshmallows.

5431

kcal

Calories

218

Fat

811

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: For the cake, 6 oz. (3/4 cup) unsalted butter; more for the pans, 13-1/2 oz. (3 cups) unbleached all-purpose flour; more for the pans, 3/4 cup canola oil, and more.

Yes, Hot Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
5431 kcal
Category
Baking & Desserts

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