Hot Cocoa Cake Roll Recipes

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HOT COCOA CAKE



Hot Cocoa Cake image

Serve this versatile chocolate cake recipe warm with lots of chocolate sauce and whipped cream. And a cup of hot cocoa, of course.

Provided by Amy Emberling

Categories     Cake     Chocolate     Dark Chocolate     Dessert     Bake     cookbooks     Winter

Number Of Ingredients 14

2 1/3 cups plus 1 1/2 Tbsp (485 g) granulated sugar
1/2 cup plus 2 Tbsp (140 g) unsalted butter, room temperature
1/2 cup plus 1 1/2 Tbsp (145 g) sour cream
2 large eggs
3 (90 g) egg whites
2 tsp vanilla extract
2 Tbsp instant coffee powder
2 Tbsp hot water
1 1/2 cups (215 g) all-purpose flour
1/2 cup plus 3 Tbsp (55 g) unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
3/4 cup plus 2 1/2 Tbsp (160 g) chocolate (56% cacao or darker), chips or chopped

Steps:

  • Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
  • In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
  • Combine the coffee powder with the hot water. Add to the mixing bowl.
  • In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
  • Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
  • Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.

HOT COCOA MUG CAKE



Hot Cocoa Mug Cake image

Look before you sip: This giant cup of hot cocoa is really a pool of chocolate pudding inside a tower of devil's food cake. A generous amount of whipped cream is the perfect topping.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 12 servings

Number Of Ingredients 10

Cooking spray, for the pans
Two 15.25-ounce boxes devil's food cake mix (plus required ingredients)
6 cups confectioners' sugar (about 1 1/2 pounds)
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1/4 teaspoon fine salt
1 tablespoon pure vanilla extract
2 to 3 tablespoons milk
1 to 2 tablespoons red food coloring
2 cups chocolate pudding
Whipped cream, for topping

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray four 6-inch cake pans with cooking spray.
  • Prepare the cake mix according to the package directions. Divide the batter among the prepared pans and bake until a tester inserted in the center comes out clean, about 35 minutes. Cool on a rack 10 minutes, then unmold and cool completely.
  • For the buttercream frosting: Beat the sugar, butter and salt with an electric mixer on medium speed in a large bowl until incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Mix in enough milk to make it spreadable. Reserve 1/2 cup frosting in a piping bag fitted with a round tip. Mix food coloring into the remaining frosting to desired color.
  • For the decorations: Cut off the domed tops of the cake rounds with a serrated knife so they are completely flat (save the trimmings for another use). Using a paring knife or 5-inch round cutter, cut a 5-inch circle from the center of one cake round, making sure to keep the outer ring intact (this will be the rim of the mug). Trim the cutout circle to a thickness of 1 inch, then use a paring knife to cut out a handle that is about 4 inches long and 2 inches wide. While you assemble the cake, freeze the handle on a small plate until very firm (this will make it easier to frost).
  • Place a cake round cut-side up on a cake stand or serving platter. Spread with a thin layer of frosting almost to the edge. Top with another cake round and spread with a thin layer of frosting. Repeat with a third round. Top with the cake ring. Frost the entire cake with a thin layer of frosting to make a crumb coat (you don't need to frost the inside of the ring). Spread a thin layer of frosting on the handle. Freeze the cake and handle until the frosting is set and the handle is firm, about 30 minutes.
  • Frost the cake--excluding the center cutout on the top--with more frosting. Smooth the sides and rim with an offset spatula. Frost the handle.
  • Hold the handle gently against the cake and insert two to four 4-inch skewers to attach it. Smooth over any smudges in the frosting on the handle. Pipe a stripe of the reserved white frosting around the top and bottom of the mug (or wrap with strips of sour candy rope).
  • When ready to serve, fill the cavity at the top of the cake with the pudding and spread flat to the rim with an offset spatula. Just before serving, top with whipped cream, leaving a rim of pudding showing.

TEXAS HOT COCOA CAKE



Texas Hot Cocoa Cake image

Make and share this Texas Hot Cocoa Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

3 1/2-4 tablespoons cocoa
1/4 lb butter
1/2 cup vegetable oil
1 cup water
2 cups sugar
2 cups Wondra Flour
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup butter, melted
3 1/2-4 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box confectioners' sugar
nuts (optional)

Steps:

  • Combine in saucepan cocoa, butter, oil, and water.
  • Bring to a boil, stirring; let cool.
  • Combine sugar and flour in a large bowl.
  • Pour cocoa mixture, when cooled, over flour and sugar; and beat until smooth.
  • Combine buttermilk, eggs, soda, cinnamon and vanilla; then beat into above mixture.
  • Grease and flour a 13x9 inch pan; bake at 400 degrees for 35-40 minutes.
  • Frosting: Start 10 minutes before baking is done.
  • Combine frosting ingredients except for confectioner's sugar in a bowl, mix.
  • Add confectioner's sugar; stir well, then beat until thick.
  • Spoon frosting over hot cake.
  • Top with nuts if desired.

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