This one’s for all you chocolate lovers! This over-the-top decadent chocolate drip cake has all the flavors of rich and creamy hot chocolate — including the marshmallow topping! But in a super moist and tender layer cake. Oh, and it’s easy to make with just a few simple ingredients!

Hot Chocolate Drip Cake

Easy Hot Chocolate Drip Cake

This dreamy cake is an adaptation of one of the most popular cakes on my blog, this gorgeous, tender chocolate cake with salted chocolate ganache frosting.

But I’ve opted for a simple whipped chocolate ganache frosting for this recipe. I find this frosting, which isn’t as rich or sweet as buttercream frosting, works well with this festive layer cake. Plus, it’s super easy to make!

And of course, I’ve also added white chocolate ganache drips and bruléed marshmallows.

And I have to tell you, this drip cake is so chocolatey good!

Hot Chocolate Drip Cake Slice

Just a heads up — it does take a few steps to make this hot chocolate drip cake. But it’s easy work, and the ingredients are simple. And you can adapt the toppings to your needs. I’ve added some options in the notes below.

Hot Chocolate Cake Recipe Ingredients

Here’s what you’ll need to make this festive chocolate drip cake.

  • ALL-PURPOSE FLOUR
  • DUTCH-PROCESSES UNSWEETENED COCOA POWDER: Use Dutch-processed cocoa powder in this recipe, not natural. It has less acidity and a more mild taste that works great in this cake. For this recipe, I used Guittard Rouge unsweetened Dutch-processed cocoa.
  • BAKING SODA & BAKING POWDER
  • KOSHER SALT
  • GRANULATED SUGAR
  • EGGS
  • WHOLE MILK
  • NEUTRAL BAKING OIL: You can use grapeseed oil or any neutral-tasting oil.
  • PURE VANILLA EXTRACT
  • HOT WATER OR COFFEE: The coffee enhances the taste of chocolate. But you can also use boiling water if you’d like.
  • SEMI-SWEET CHOCOLATE: I used high-quality chocolate chips but you could also use bars. I used Guittard semi-sweet chocolate chips.
  • WHITE CHOCOLATE: Again, I used white chocolate chips. But you could also use white chocolate bars.
  • HEAVY CREAM
  • MARSHMALLOWS: I used chocolate chip marshmallows from a local bakery, Sugar and Scribe. But any marshmallows will work. You can toast them (I used this Chef Jo kitchen torch). Or not. Or even leave them off if you prefer.

Making this cake is a 4-part process. First up is the cake. Then you make the whipped chocolate ganache and frost the cake. Then you mix up the white chocolate ganache drizzle and add it to the cake. Finally, toast your marshmallows and add them on top of the cake.

Here’s how it will go (see full recipe in the recipe card below).

SHOP THE POST:

Step-By-Step Recipe Instructions:

  • MAKE THE CAKE (NO MIXER REQUIRED): Heat the oven and prep your pans. Shift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine. In another bowl, add the eggs, milk, baking oil, and vanilla extract. Whisk to combine and then slowly add the mixture to the dry ingredients. Mix until combined. Next, add the boiling water or hot coffee and carefully mix together. Then add the batter to your prepared pans. The batter will be runny. Bake until done and then let the cakes cool completely before frosting.
  • MAKE THE WHIPPED CHOCOLATE GANACHE: While the cake is baking, make the chocolate ganache. Start by placing the chopped chocolate in a medium heat-proof bowl. Next, heat the cream in a small saucepan over medium heat until it begins to simmer gently (not boil). Then pour over chocolate and let it sit for 2-3 minutes. Slowly stir with a spoon or spatula until the chocolate is completely melted. (If you’re having trouble getting the chocolate to melt, don’t try to microwave it! See my note below).
  • PREPARE THE WHITE CHOCOLATE GANACHE DRIPS: Using the same process as above, heat the cream and then pour it over the finely chopped white chocolate. Stir to combine and then let cool for 30 minutes.
  • FROST THE CAKE: Once the cake is completely cooled, it’s ready to frost! If a dome has formed on the top of your cake layers, carefully slice off the raised section with a serrated knife (so your cake layers are flat). Then add a super-thin layer of frosting to your cake layers. This is called a crumb coat and is an easy technique used to lock in any loose cake crumbs. Refrigerate the cake for about 20 minutes before adding the final layer of frosting. I used a metal icing spatula to add the frosting and to smooth out the surfaces. You can also use a bench scraper to get super smooth sides.
  • ADD THE DRIPS AND MARSHMALLOWS: Cool the cake again for about 15 minutes. Then add the white chocolate drip layer using a pastry or plastic bag with a medium-size tip. Drip around the edges of the cake, and then fill in the top. Top with toasted marshmallows.
Hot Chocolate Drip Cake with Toasted Marshmallows

Helpful Recipe Tips:

This chocolate drip cake recipe comes together easily but here are a few tips.

  • CAN I USE A DIFFERENT SIZE PAN? Yes! You can make this cake in several different size cake pans. I have added the options in the recipe below.
  • COOL YOUR CAKES!: Just a reminder to let your cake cool completely before trying to frost. If you don’t, the frosting will melt.
  • CHOCOLATE NOT MELTING? Don’t microwave it! Instead, place the mixture into a double boiler OR place the glass bowl over a small saucepan of simmering water. You can also use this technique to re-heat ganache that’s been stored in the refrigerator.
  • TOAST YOUR MARSHMALLOWS: To toast your marshmallows with a kitchen torch, just place them on a baking sheet and toast them on the top and sides with the flame. If you try and toast all the sides, they’ll be sticky and harder to move. Let cool before placing on the cake.
  • MAKE-AHEAD & STORAGE: This cake will last covered at room temperature or in the refrigerator for 2 to 3 days, although the marshmallows will begin to get soggy after a day. This cake also freezes well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature to serve.

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Hot Chocolate Drip Cake

Yummiest Hot Chocolate Drip Cake

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Description

This over-the-top decadent and moist chocolate drip cake has all the flavors of rich and creamy hot chocolate — including the marshmallow topping! But in a super moist and tender layer cake. Oh, and it’s easy to make with just a few simple ingredients! 

Ingredients

Units Scale

FOR THE CAKE: 

  • 1 3/4 all-purpose flour
  • 1/2 cup Dutch-processed unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 2 eggs at room temperature
  • 1 cup whole milk
  • 1/2 cup grapeseed oil (or other neutral-tasting oil)
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee (or boiling water)

FOR THE WHIPPED CHOCOLATE GANACHE FROSTING: 

  • 2 cups (16 ounces) high-quality semi-sweet chocolate chips, or chocolate bar, finely chopped
  • 2 cups heavy whipping cream

FOR THE WHITE CHOCOLATE GANACHE:

  • 1 cup (8 ounces) white chocolate chips, or white chocolate bar, finely chopped
  • 1/3 cup heavy whipping cream

TOPPINGS:

  • Marshmallows

Instructions

MAKE THE CAKE (NO MIXER REQUIRED):

  1. PREP: Preheat the oven to 350 degrees and grease 2 9-inch baking pans (see other size options below) with butter or nonstick cooking spray, line with parchment paper, and then grease the parchment paper. Set aside.
  2. MIX DRY INGREDIENTS: Shift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Then add the sugar and whisk to combine.
  3. COMBINE WET INGREDIENTS: In another bowl, add the eggs, milk, baking oil, and vanilla extract. Whisk to combine and then slowly add the mixture to the dry ingredients. Mix until combined.
  4. ADD HOT WATER/COFFEE: Add the boiling water or hot coffee. Carefully mix together. The batter will be runny. 
  5. BAKE: Then add the batter to your prepared pans and bake until a skewer inserted into the center of the cake comes out clean, about 35-40 minutes.
  6. COOL: When done baking, let the cake cool for at least 15 minutes before removing them from the cake pans. Let the cakes cool completely on a wire cooling rack before frosting.

FOR THE WHIPPED CHOCOLATE GANACHE FROSTING:

  1. PREP THE CHOCOLATE: While the cake is baking, make the chocolate ganache. Start by placing the finely chopped chocolate in a medium heat-proof bowl.
  2. HEAT THE CREAM: Next, heat the cream in a small saucepan over medium heat until it begins to simmer gently — not boil. You just want to get it to the point when small bubbles start to form on the edges of the pan.
  3. COMBINE INGREDIENTS: Then pour over chocolate and let it sit for 2-3 minutes. Then gently stir with a spoon or spatula until the chocolate is completely melted. (If you’re having trouble getting the chocolate to melt, don’t try to microwave it! See my note below).
  4. COOL: Set aside and let cool to room temperature.
  5. BEAT: Beat the cooled thickened ganache with a handheld or stand mixer fitted with a whisk attachment on medium-high speed until light in color and has a fluffier texture, about 4 minutes.

FOR THE WHITE CHOCOLATE GANACHE: 

  1. HEAT THE CREAM: Again, heat the cream to a simmer. 
  2. POUR OVER WHITE CHOCOLATE: Next, pour the cream over the white chocolate pieces and stir until fully melted and combined.
  3. COOL: Cool for 30 minutes before using.

ASSEMBLE THE CAKE: 

  1. TRIM ANY DOMES: Once the cake is thoroughly cooled, it’s ready to frost! If a dome has formed on the top of your cake layers, carefully slice off the raised section with a serrated knife (so your cake layers are flat).
  2. ADD A CRUMB COAT: Then add a super-thin layer of frosting to your cake layers. This is called a crumb coat and is an easy technique used to lock in any loose cake crumbs. Start by adding the frosting to the sides and top of the bottom layer. Then add the second layer and repeat the process. Refrigerate the cake for about 20 minutes before adding the final layer of frosting.
  3. ADD THE FROSTING: Next, add the final layer of frosting. I used a metal icing spatula to add the frosting and to smooth out the surfaces. You can also use a bench scraper to get super smooth sides.
  4. ADD THE WHITE CHOCOLATE DRIPS & MARSHMALLOWS:  Then add the white chocolate drip layer by adding the white chocolate ganache to a pastry fitted with a medium-size tip (or a plastic bag with one corner snipped off). Drip around the edges of the cake, and then fill in the top. Top with toasted marshmallows. 

Notes

CHOCOLATE NOT MELTING? Don’t microwave it! Instead, place the mixture into a double boiler OR place the glass bowl over a small saucepan of simmering water. You can also use this technique to re-heat ganache that has been stored in the refrigerator.

TOAST YOUR MARSHMALLOWS: To toast your marshmallows with a kitchen torch, just place them on a baking sheet and toast them on the top and sides with the flame. If you try and toast all the sides, they’ll be sticky and harder to move.  Let cool before placing them on the cake. 

Pan Size Options:

  • (2) 8- or 9-inch round cake pans = 35-40 minute bake time
  • (3) 6-inch round cake pans = 20-25 minute bake time
  • (1) 13- by 9-inch rectangular pan = 20-25 minute bake time
  • 24 cupcakes = 20-25 minutes bake time (fill liners halfway)
  • Prep Time: 30 minutes
  • Cook Time: 35-40 minutes plus cooling
  • Category: Dessert
  • Method: Bake

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