Fun Hot Chocolate Cake Recipes

HOT CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour three 9-inch cake pans and three 6-inch cake pans.
• Cream the butter and granulated sugar in a stand mixer. Add the eggs 1 at a time, mixing well after each addition.
• Combine the flour, cocoa, baking soda and espresso in a large bowl. Combine the milk, sour cream and coffee in a separate large bowl. Alternate adding the wet and dry ingredients to the mixer until combined and a light fluffy batter is reached.
• Divide the batter among the prepared cake pans and bake until a cake tester inserted in the center of the cakes comes out clean, 22 to 25 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, 15 to 20 minutes.
• For the chocolate ganache: Combine the chocolate chips, cream and milk in a large pot and heat until the chocolate melts and the mixture is hot, stirring to combine; do not allow to boil.
• To temper the egg yolk, put it in a large bowl and scoop a ladleful of the hot milk mixture into it, whisking constantly. Keep adding the rest of the hot milk mixture, a ladleful at a time, until completely combined. Whisk until the ganache is silky and shiny. Refrigerate until set and spreadable, 1 to 2 hours. (It's best if it's allowed to sit overnight to set.)
• For the marshmallow buttercream: Mix the butter, confectioners' sugar, marshmallow creme and vanilla extract in a stand mixer on medium until light and fully combined.
• For the cinnamon-nutmeg buttercream: Beat the butter, confectioners' sugar, milk, cinnamon and nutmeg in a stand mixer with the paddle attachment on high until fully combined, light and airy
• To assemble: Top a 9-inch cake layer with 1 cup of the cinnamon-nutmeg buttercream. Place another 9-inch cake layer on top of it, then top with 1 cup of the chocolate ganache. Continue alternating cake layers with buttercream and ganache layers, leaving the very top bare. Cover the whole cake in a layer of the marshmallow buttercream.

HOT CHOCOLATE CHEESECAKE

Steps:

• For the crust: Position a rack in the center of the oven, and preheat to 325 degrees F. Butter the inside of a 9-inch springform pan.
• Pulse the graham crackers in a food processor until finely ground. Add the butter, hot chocolate mix and salt, and pulse until the mixture comes together and holds its shape when squeezed. Pour the mixture into the prepared pan, and press it into the bottom to make an even layer. Bake until the crust is just firm, about 10 minutes. Let cool completely. Place the pan on a large piece of foil, and fold the foil up the sides of the pan. (This helps seal the pan, to keep water out while baking.)
• For the filling: Wipe out the food processor. Pulse the cream cheese, sugar, hot chocolate mix and sour cream until completely smooth, without any lumps, scraping down the side of the bowl a few times. Add the eggs and vanilla, and pulse until incorporated. Pour the filling into the crust, and set the pan inside a roasting pan. Fill the roasting pan with enough hot water to go halfway up the side of the springform pan (but not above the foil).
• Bake the cheesecake until the edge is set but the center jiggles slightly (when you gently shake the pan, the cheesecake should move in a cohesive wave motion), 1 hour 10 minutes to 1 hour 20 minutes. Turn the oven off, and open the door for a few seconds to let out some heat. Close the door, and let the cheesecake sit in the oven until cooked completely through, 1 hour more.
• Transfer the springform pan to a cooling rack. Run a knife around the edge, and let the cheesecake cool to room temperature. Wrap and refrigerate overnight or up to 2 days.
• Before serving, cut the marshmallows on the diagonal, and arrange them, cut-side down, in a neat line all over the top edge of the cheesecake.

MORTON'S LEGENDARY HOT CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
• Tap out the excess sugar.
• In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
• Remove the top of the double boiler pan from the heat.
• In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
• With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
• Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
• With the mixer on medium speed, beat for 30 seconds, or until well mixed.
• Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
• Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
• The centers will be soft but not sticky.
• Remove the cakes from the oven and immediately invert each onto a serving plate.
• Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.

HOT WATER CHOCOLATE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan. Mix together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.
• In a large saucepan bring butter and water to a boil. Remove from heat. Stir in flour mixture. Pour in buttermilk, eggs and vanilla; mix thoroughly.
• Pour cake batter into prepared 9x13 inch baking pan. Bake in preheated oven for 25 minutes or until a toothpick inserted in center comes out clean. Remove cake from oven and frost immediately.

"HOT" CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan with shortening. In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl often. Beat 2 more minutes on medium speed, scraping bowl occasionally. Pour batter into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about2 hours.
• Place bittersweet chocolate in medium heatproof bowl; set aside. In 1-quart saucepan, heat 1 1/2 cups whipping cream to simmering. Remove from heat; stir in 1/2 teaspoon red pepper. Let stand 10 minutes. Return whipping cream in saucepan to simmer. Pour over bittersweet chocolate. Let stand 2 minutes; stir until smooth. Spread ganache over cake. Refrigerate until set, about 1 hour.
• Place white chocolate in medium heatproof bowl. In 1-quart saucepan, heat 1 cup whipping cream to boiling. Pour over white chocolate. Let stand 2 minutes; stir until smooth. Spread evenly over bittersweet ganache. Drizzle decorating gel in rows over cake. Pull toothpick through rows in opposite direction to create swirled pattern. Refrigerate at least 4 hours or overnight.

MINI HOT CHOCOLATE CAKES

Steps:

• Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
• Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.