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Classic Cake Recipes with a Modern Twist

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Home Β» Cakes Β» Hot Chocolate Cake With Marshmallow Filling

Hot Chocolate Cake With Marshmallow Filling

By Olivia, 23 Comments

This post may contain affiliate links. Please see my full Disclosure Policy for details.

This Hot Chocolate Cake takes all of the elements of aΒ favorite winterΒ beverage and transforms them into a delicious cake!

Cake on a cake stand on a wooden table.

We got a huge dump of snow this past weekend and I am loving every minute of it. It’s been clear and sunny since (and cold), so the snow hasn’t been able to melt which is a rarity here. Usually if we get snow it’s gone by the afternoon or, best case, the next day. To have snow for a week now is unheard of.

The cold and sunny weather is meant to continue and I’m really hoping the snow sticks around till Christmas. Unlikely that it will, but still, I gotta have hope! I think we’ve only had a white Christmas 2 or 3 times in the 20 years I’ve lived here. Sad, but true. Mind you, I’ll take the milder grey weather over the freezing prairie temps any day.

Angled shot of the cake.

Overhead shot of the cake.

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Cold temperatures and snow bring fond memories of my childhood and, of course, hot chocolate.Β Is there anything more comforting than hot chocolate on chilly winter evenings? This would be a treat for us when we were kids and it still is though these days it’s usually spiked with something or otherΒ because why not.

Close up of the sides of the cake.

For this Hot Chocolate Cake, I modified my favourite chocolate cake recipeΒ and infused it with hot chocolate rather than coffee so it stayed true to its name. Homemade marshmallow fluff as filling and topped it off with a silky chocolate swiss meringue buttercream that is just the perfect color of hot chocolate.

A piece of chocolate cake on a plate

This Hot Chocolate Cake is super moist and delicious. The light marshmallow filling goes perfectly with the dense chocolate cake and the chocolate buttercream adds some more sweetness and flavour. It’s delicious for winter, but really, any time of year! Head on over to The Cake Blog for the recipe!

Photo collage. Photo collage.

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December 14, 2016

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    Recipe Rating




  1. Melissa says

    December 13, 2020 at 7:56 AM

    Hi! Would I have to adjust this in any way to use 2 6” pans? Thank you!

    Reply
    • Olivia says

      December 14, 2020 at 10:06 AM

      Hi Melissa! Yes, you should 2/3 the recipe.

      Reply
  2. Barbara says

    November 10, 2020 at 8:56 PM

    Hi!
    Your classic chocolate cake has become my goto chocolate cake recipe. This one is similar so I’m not sure why it turned out kind of dry ( I probably over baked or put too much cocoa on pan?)

    The Swiss meringue butter cream tasted ok but the texture did not get silky!
    I got as far as the meringue whipping up but as soon as I added my room temp butter it started looking slimey and chunky. Did the butter need to be softer?
    Thanks!

    Reply
    • Olivia says

      November 11, 2020 at 4:28 PM

      Hi Barbara! Yes, it sounds like the butter was maybe a bit too cold, but it’s saveable! I have a detailed tutorial here: https://livforcake.com/swiss-meringue-buttercream-recipe/

      Reply
  3. Anushka M. says

    October 17, 2020 at 3:31 PM

    Hi! This cake recipe looks amazing, and I was wondering if I can make it into cupcakes? It’s only October but I’m already planning my December bakes πŸ™‚
    Thanks!

    Reply
    • Olivia says

      October 19, 2020 at 10:38 AM

      Hi Anushka! Yes, it should be fine as cupcakes. Just reduce the baking time β€” start checking at 15mins or so. And I am also planning holiday baking! It’s the best πŸ™‚

      Reply
  4. Melissa says

    October 11, 2020 at 4:41 PM

    Hi itsme and my twin sisters birthday and I finally found the recipe im using and I nvr put it so I can use after now I cant find it and its the recipe im happy withits chocolate mi t cake but has a weird name it starts with k and it has light green smbc plz can u find

    Reply
    • Olivia says

      October 13, 2020 at 9:43 AM

      Hi Melissa! Here’s a link to my chocolate mint cake: https://livforcake.com/mint-chocolate-chip-cake/

      Reply
  5. Lindsay says

    February 26, 2018 at 9:23 AM

    Hi Olivia — thank you so much for your delicious, creative recipes and for your impeccable directions and baking tips! I have made 6 or 7 of your cakes for special events at work and each time they come out fantastic and people are always commenting how they look so professional — and yet they are so accessible for home bakers like me. I was nervous about making this marshmallow fluff but it came out perfect on the first try! Your tip for baking flat cakes has been so helpful, and interestingly I have not had to adjust any of your recipes even though I live at high altitude. Love your blog — thank you for sharing with us!

    Reply
    • Olivia says

      February 27, 2018 at 5:00 PM

      Wow! Thank you for the huge compliment Lindsay πŸ˜€ I am so happy to hear that you like my recipes!! Thank you <3 πŸ™‚

      Reply
  6. Shaina says

    September 8, 2017 at 10:55 AM

    Hi there, I hope you have a brief moment to answer my question. I used an Italian meringue marshmallow fluff to fill cupcakes and found that the meringue became much softer inside the cupcakes than when used as frosting on the outside. I’m wondering if it’s absorbing moisture from the cake, which makes it less fluffy or firm. Have you experienced this when using fluff as filling? Thanks!

    Reply
    • Olivia says

      September 8, 2017 at 4:52 PM

      Hi Shaina! The marshmallow fluff in this cake did not become soft (runny), if anything it became more marshmallow-like and airy. Though I did store it in the fridge, so maybe that made a difference.

      Reply
      • Erin says

        March 21, 2020 at 3:20 AM

        Hello!
        Could the fluff be used to frost the outside of a cake? I wanted to make a yellow cake with marshmallow frosting, covered in coconut, and I already know this fluff recipe is delicious.

        Reply
        • Olivia says

          March 23, 2020 at 1:38 PM

          Hi Erin! For sure, I’ve used it a few times here and here.

          Reply
  7. Jacquie says

    December 25, 2016 at 9:48 PM

    Hi Olivia and Merry Christmas! Sorry if I am disturbing g your Christmas celebrations. I am making this cake for tomorrow (boxing day) and have made 3-8″ layers. I was planning on making 2 recipes of the marshmallow fluff to accommodate the 3rd layer. Should I make 2 separate recipes of the marshmallow fluff or could I just double it and make one double recipe. Also, do you think I would also need to double the frosting layer? Or maybe 1 1/2 of the frosting?

    Reply
    • Olivia says

      December 25, 2016 at 11:06 PM

      Hi Jacquie!! Merry Christmas! πŸŽ…πŸΌπŸŽ„ I’m so excited that you’re going to try this πŸ˜„ You can just double the marshmallow recipe, though I worry you might have a bit left over as I used a decent amount on the piping too.. better to have extra though, right?? Can always use the leftovers in other things 😊. For the frosting, 1.5x should be enough. Let me know how it turns out πŸ˜„

      Reply
      • Jacquie Favrin says

        January 23, 2017 at 1:26 PM

        4 stars
        Ho Olivia! I did make this cake. Amazing flavour!!! The marshmallow fluff was relatively easy to make. I was a little worried as I have never made it before. I also did a 3rd layer. 1 recipe of the fluff was plenty. However I would not recommend doing a 3rd Layer. The cake became like the leaning tower of pisaπŸ˜• and slid even worse when you cut into it. I will definitely make it again but in a 2 layer. Thanks for posting this recipe!!

        Reply
        • Olivia says

          January 23, 2017 at 2:14 PM

          Hi Jacquie! Oh nooo, sorry to hear about the leaning/sliding! Were your cake layers nice and flat before stacking? The 3 layers *should* have been ok :\. Hmm. I am so glad you liked the flavour! πŸ˜€

          Reply
          • Jacquie Favrin says

            January 24, 2017 at 4:37 AM

            Yes they were level and flat. I may have put too much marshmallow in the middle. Not sure. Ut could habe even bewn the utensul ised to cut it. I’m glad I tried it with 3 though. As I said before the flavour was very very chocolatey and the cake was.super moist.

  8. Meg | Meg is Well says

    December 16, 2016 at 1:37 PM

    I don’t make cakes very often at all-I just like to look at them and drool a lot. But I’m going to have to give in and make this because MARSHMALLOW FILLING!!! Amazing.

    Reply
    • Olivia says

      December 16, 2016 at 3:27 PM

      The filling is SO good. You could totally make this into cupcakes instead btw πŸ™‚

      Reply
  9. Olga says

    December 16, 2016 at 6:28 AM

    Really great this cake!!!!!!!!!! so original flavour!!!!!!!!!! and trending topic now that it is soooooo cold

    Great idea

    Olga

    Reply
    • Olivia says

      December 16, 2016 at 9:05 AM

      Thanks so much Olga! I totally agree πŸ™‚

      Reply
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