Hot Chocolate Cake

This hot chocolate cake recipe combines moist chocolate cake layers with creamy vanilla and milk chocolate frosting. Made with hot cocoa mix, it’s naturally egg-free!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 293kcal

Author Arman Liew

Ingredients

3 cups all purpose flour gluten free, if needed
2 cups sugar
1/2 cup cocoa powder
2 teaspoon baking soda
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoon vinegar white or apple cider
3/4 cup oil canola, vegetable, or any neutral flavored oil
2 cups unsweetened almond milk or milk of choice

For the vanilla frosting

3 cups powdered sugar
6 tablespoon butter softened
1 teaspoon vanilla extract
1-2 tablespoon unsweetened almond milk

For the milk chocolate frosting

3/4 cup butter
3 cups powdered sugar
1 1/2 tablespoons cocoa powder
1 1/3 cups milk chocolate
3 tablespoons unsweetened almond milk

Instructions

Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients, and mix until combined.
Distribute the cake batter amongst the two cake pans. Bake the cakes for 25 minutes, or until a skewer comes out mostly clean. Remove from the oven and let cool completely.
Once the cakes have cooled, prepare the two frostings.
Beat together the butter until smooth. Slowly add the powdered sugar and vanilla extract, until combined. Add the milk until a thick frosting remains.
For the chocolate frosting, beat the butter until smooth. Add the cocoa powder, sugar, and milk, until combined. Add the melted chocolate and continue beating, until smooth.
Carefully slice the two cakes in half, to be left with four thin chocolate cakes. Start layering it up by placing the bottom layer of the cake, followed by the 1/5 of the chocolate frosting, before adding 1/5 of the vanilla frosting. Add the next layer of cake and repeat. Continue until you have a four layer cake. Spread the remaining frosting all over the cake.
Refrigerate the cake for 30 minutes, to firm up.

Notes

TO STORE: Cake should always be stored in the refrigerator, in a sealed container, or covered in plastic wrap. The cake will keep well for up to 1 week. Be sure to let the cake sit at room temperature for 30-40 minutes, before consuming.

TO FREEZE: Place slices of the cake in a shallow container and store in the freezer for up to 6 months.

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