Description
A rich and indulgent dessert that transforms the cozy flavors of hot chocolate into a moist layered cake with marshmallow fluff buttercream and glossy chocolate fudge sauce. Perfect for winter gatherings or special occasions.
Ingredients
- Chocolate Cake:
- 360 g warm coffee or water
- 360 g all-purpose flour
- 2 tbsp cornstarch
- 300 g granulated sugar
- 150 g dark brown sugar
- 75 g unsweetened Dutch cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1½ tsp salt
- 165 g vegetable oil
- 270 g sour cream (14–18%), room temperature
- 3 large eggs, room temperature
- 3 tsp vanilla extract
- Chocolate Fudge Sauce:
- 50 g granulated sugar
- 25 g honey
- 60 g whole milk
- 100 g semi-sweet chocolate
- 10 g unsweetened Dutch cocoa powder
- 15 g unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- Marshmallow Fluff Buttercream:
- 400 g unsalted butter
- 225 g powdered sugar
- 200 g marshmallow fluff
- ½ tsp vanilla paste
- Pinch of salt
Instructions
- Preheat the oven to 170°C (340°F) and line three 20 cm (8-inch) cake pans.
- In one bowl, whisk together flour, cornstarch, sugars, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix coffee or water, oil, sour cream, eggs, and vanilla extract.
- Combine wet and dry ingredients and stir until smooth. Divide the batter evenly into the prepared pans and bake for 28–30 minutes. Let the layers cool completely.
- To make the fudge sauce, heat sugar, honey, and milk until bubbling. Pour over chocolate and cocoa powder, stir until melted. Add butter, vanilla, and salt. Cool to room temperature.
- For the buttercream, beat butter until fluffy. Add powdered sugar in two batches. Mix in marshmallow fluff, vanilla paste, and salt until smooth.
- Level the cooled cake layers. Place the first layer on a serving plate, spread with buttercream and drizzle 1–2 tablespoons of fudge sauce. Repeat with the second layer.
- Top with the final cake layer. Apply a crumb coat, chill, then frost with remaining buttercream. Decorate with mini marshmallows and extra fudge if desired.
Notes
- Substitute coffee with hot water for a milder chocolate flavor.
- Add cinnamon to the cake batter for a spiced variation.
- Freeze cake layers in advance for easier assembly.
- Use full-fat Greek yogurt instead of sour cream if needed.
- Keep the cake covered and refrigerated; bring to room temp before serving.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 58g
- Sodium: 420mg
- Fat: 40g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg
