Ingredients

The following ingredients have 13 Servings
  • 2 cups (260g) flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup (240ml) hot water
  • 4 tbsp (60ml) hot water/milk
  • 2.92 oz hot chocolate powder mix*
  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 1 1/4 cup (237g) shortening
  • 10 cups (1150g) powdered sugar
  • 2 tbsp (14g) natural unsweetened cocoa powder
  • 1-2 tbsp water or milk
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1 cup (115g) powdered sugar
  • 10 oz marshmallow creme
  • 6 oz (1 cup) white chocolate chips
  • 3 tbsp (45ml) heavy whipping cream
  • Mini marshmallows
  • Marshmallow bits
  • 1/2 cup (112g) unsalted butter, room temperature
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 tbsp water/milk

Instruction

  • Prepare two 8 inch cake pans (see note below) with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C). 2
  • . To make the chocolate cake, add the dry ingredients to a large bowl and whisk together.
  • . Add the eggs, milk, oil and vanilla extract to the dry ingredients and mix until well combined.
  • . Add the hot water and mix until well combined.
  • . Divide the batter evenly between the cakes pans and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs.
  • . Remove cakes from oven and allow to cool for 2-3 minutes, then remove to cooling racks to cool completely.
  • . To make the hot chocolate frosting, dissolve the hot chocolate powder into the hot water or milk. It’ll be fairly thick. Set aside.
  • . Add the butter and shortening to a large mixer bowl and beat until smooth.
  • . Add about half of the powdered sugar and mix until well combined and smooth.
  • 0. Add the hot chocolate mixture and cocoa powder and mix until well combined and smooth.
  • 1. Add the remaining powdered sugar and mix until well combined and smooth.
  • 2. Add additional water or milk as needed to get the right consistency.
  • 3. To make the marshmallow filling, add the butter to a mixer bowl and beat until smooth.
  • 4. Add the powdered sugar and beat until well combined and smooth. It’ll take a bit for it all to fully incorporate, so scrape down the sides of the bowl as needed and keep mixing.
  • 5. Stir in the marshmallow cream. Set filling aside.
  • 6. When you are ready to build the cake, remove cake domes from top with a large serrated knife, if needed. Divide each cake into two layers, so you have four total layers.
  • 7. Place the first layer of cake on cake plate or cardboard cake circle. Add half a cup of hot chocolate frosting and spread into an even layer.
  • 8. Pipe a dam around the outer edge of the cake, then fill it with about 3/4 cup of marshmallow filling. Spread into an even layer.
  • 9. Place the second layer of cake on top and add another layer of hot chocolate frosting and marshmallow filling.
  • 0. Repeat with the third layer of cake and filling, then top the cake with the final layer.
  • 1. Spread a light crumb coat around the sides of the cake, then refrigerate for about an hour to let the filling firm up a bit. The layers will slip around a bit if you skip this step.
  • 2. After refrigerating, frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake with buttercream.
  • 3. To make the white chocolate ganache, add the white chocolate chips to a medium sized bowl. Heat the cream just until it begins to boil, then pour over the white chocolate.
  • 4. Whisk the chocolate mixture so that it begins to melt. Heat for another 10 seconds and whisk to continue melting. If needed heat another 10 seconds.
  • 5. Drizzle the white chocolate around the top edge of the cake. I like to use a squeeze bottle, but you can also use a spoon or any other method.
  • 6. Fill in the top of the cake with the ganache and spread evenly.
  • 7. To create the ring of marshmallows, make the vanilla buttercream. Add the butter to a mixer bowl and beat until smooth.
  • 8. Add half of the powdered sugar and beat until smooth.
  • 9. Add a tablespoon of water or milk and the vanilla extract and beat until smooth.
  • 0. Add the remaining powdered sugar and beat until smooth. Add additional water or milk, if needed for the right consistency.
  • 1. Pipe a ring of the vanilla buttercream around the top edge of the cake, then add mini marshmallows and marshmallow bits.
  • 2. Refrigerate cake until ready to serve. Cake is best served after letting it sit out for a few hours to come closer to room temperature. Cake is best when stored well covered for 2-3 days.