When I first left university and started this blog I worked in a cafe/bar and one of my favourite drinks to make was the hot chocolate deluxe: a milky hot chocolate topped with a swirl of cream, marshmallows and a Cadbury flake. By this time of year I was making quite a lot of these daily. Cold weather hits and everybody craves hot chocolate.
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To celebrate the arrival of hot chocolate weather I thought I'd recreate my favourite cafe drink as a layer cake: monster slabs of moist chocolate sponge sandwiched together with chocolate icing, marshmallows and topped with mini swirls of cream, even more marshmallows and a chocolate flake.
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Although visually impressive I have to admit I was massively disappointed with my icing for this cake. It was entirely my own fault too as I stupidly didn't taste it before slapping it on the cake. (There's a reason why Masterchef contestants are always told off for not tasting their food.) Despite the fluffiness there was a slight grainy texture. I'm guessing I should have dissolved the cocoa powder properly in hot water/milk first before adding to the mixture as the graininess certainly wasn't from lack of mixing.
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I think it should have tasted much more chocolatey as well, but at the time I was reserving the remaining chocolate to make a ganache topping. The plan was to use chocolate butter icing for filling and crumb coating, then make a ganache to coat the top and sides. By the time I stacked the sponges I realised crumb coating wasn't really an option as I didn't have enough icing left and it wasn't practical with my tiny palette knife. Ganache also seemed unnecessary by this point so I whipped some of the cream and piped it on as rosettes.
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The cream rosettes worked brilliantly. Not only did they look cute they also offered a light contrast to the chocolate and sweet marshmallows. The cake itself was also lovely - light in texture, juicy and satisfyingly chocolatey in flavour - it has been my go-to, easy chocolate cake recipe for many years. If I recreated this hot chocolate themed cake, which is definitely worth doing as this cake is so close to being awesome, I'd use chocolate ganache instead of butter icing. I think it would have more of an indulgent hot chocolate quality.
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The hot chocolate powder I used for this cake was kindly sent to me by Whittard along with a couple of other exciting prodcuts which I will blog about soon. I've actually had their parcel for a couple of weeks and it has been so tempting just to drink it all and not bake with it, haha! I hadn't tried their luxury hot chocolate before as I tend to favour their white hot chocolate but this is satisfyingly rich and indulgent, definitely a luxury. It's a real treat with a few marshmallows and the perfect way to spend an afternoon doing a bit of letter writing and crafting.
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Hot chocolate deluxe cake
Recipe adapted from here, my favourite chocolate cake recipe. Use the recipe in the link if you'd prefer a normal sized sandwich cake! (7" round)
cake:
262g/ 9oz self raising flour
3 generous tbsp Whittard Luxury hot chocolate cocoa powder (courtesy of Whittard)
1 1/2 tsp bicarbonate of soda
225g/ 7.5oz soft light brown sugar
3 generous tbsp golden syrup
3 large eggs, lightly beaten
225ml/ 7.5fl oz sunflower oil
225ml/ 7.5fl oz milk (I used semi skimmed)
icing - this is what I used but I would recommend using your own favourite chocolate butter icing or chocolate ganache recipe instead:
250g icing sugar
125g unsalted butter, softened
100g milk chocolate, melted and cooled (I used Green and Blacks)
1 tbsp Whittard hot chocolate cocoa powder
a splash of milk
150ml double cream, whipped until stiff
1 Cadbury flake
a bag of mini marshmallows and heart shaped marshmallows
Preheat the oven to 180C/Gas 4 and grease and line three 6 inch round tins. In a large bowl sift together the flour, cocoa powder and bicarbonate of soda. Stir in the sugar then make a well in the centre for the wet ingredients. Add the golden syrup, eggs, oil and milk then mix everything together for about a minute.
Divide equally between the three tins and bake in the oven for approximately 30-35 minutes until well risen, firm to touch and a skewer inserted in the middle of the cake comes out clean. I put a layer of greaseproof paper on top after 25-30 minutes as the tops were starting to catch/burn but the insides still weren't fully cooked. It may be worth cooking them in a slightly cooler oven next time or perhaps not fill the tins so high! Leave to cool in the tins for about 5 minutes before turning out onto a wire rack. Once completely cool, level all the tops of the sponges for stacking. Mine rose quite high so I had a lot of leftover crumbs to nibble on!
For the icing, mix together the icing sugar, butter, chocolate, and cocoa for about 5 minutes until light and fluffy. Use to sandwich together the layers along with a few handfuls of mini marshmallows. Whip the cream until it forms stiff peaks and pipe as rosettes on the top of the cake. Decorate with more marshmallows and a flake.
Disclaimer: I was sent products to bake with as Whittard recognise I'm a crazy cake lady with an uncontrollable hot chocolate and tea addiction. They're a brand I enjoy and have purchased from before. I was not paid for this post and all opinions expressed are my own.
To celebrate the arrival of hot chocolate weather I thought I'd recreate my favourite cafe drink as a layer cake: monster slabs of moist chocolate sponge sandwiched together with chocolate icing, marshmallows and topped with mini swirls of cream, even more marshmallows and a chocolate flake.
Although visually impressive I have to admit I was massively disappointed with my icing for this cake. It was entirely my own fault too as I stupidly didn't taste it before slapping it on the cake. (There's a reason why Masterchef contestants are always told off for not tasting their food.) Despite the fluffiness there was a slight grainy texture. I'm guessing I should have dissolved the cocoa powder properly in hot water/milk first before adding to the mixture as the graininess certainly wasn't from lack of mixing.
I think it should have tasted much more chocolatey as well, but at the time I was reserving the remaining chocolate to make a ganache topping. The plan was to use chocolate butter icing for filling and crumb coating, then make a ganache to coat the top and sides. By the time I stacked the sponges I realised crumb coating wasn't really an option as I didn't have enough icing left and it wasn't practical with my tiny palette knife. Ganache also seemed unnecessary by this point so I whipped some of the cream and piped it on as rosettes.
The cream rosettes worked brilliantly. Not only did they look cute they also offered a light contrast to the chocolate and sweet marshmallows. The cake itself was also lovely - light in texture, juicy and satisfyingly chocolatey in flavour - it has been my go-to, easy chocolate cake recipe for many years. If I recreated this hot chocolate themed cake, which is definitely worth doing as this cake is so close to being awesome, I'd use chocolate ganache instead of butter icing. I think it would have more of an indulgent hot chocolate quality.
The hot chocolate powder I used for this cake was kindly sent to me by Whittard along with a couple of other exciting prodcuts which I will blog about soon. I've actually had their parcel for a couple of weeks and it has been so tempting just to drink it all and not bake with it, haha! I hadn't tried their luxury hot chocolate before as I tend to favour their white hot chocolate but this is satisfyingly rich and indulgent, definitely a luxury. It's a real treat with a few marshmallows and the perfect way to spend an afternoon doing a bit of letter writing and crafting.
Hot chocolate deluxe cake
Recipe adapted from here, my favourite chocolate cake recipe. Use the recipe in the link if you'd prefer a normal sized sandwich cake! (7" round)
cake:
262g/ 9oz self raising flour
3 generous tbsp Whittard Luxury hot chocolate cocoa powder (courtesy of Whittard)
1 1/2 tsp bicarbonate of soda
225g/ 7.5oz soft light brown sugar
3 generous tbsp golden syrup
3 large eggs, lightly beaten
225ml/ 7.5fl oz sunflower oil
225ml/ 7.5fl oz milk (I used semi skimmed)
icing - this is what I used but I would recommend using your own favourite chocolate butter icing or chocolate ganache recipe instead:
250g icing sugar
125g unsalted butter, softened
100g milk chocolate, melted and cooled (I used Green and Blacks)
1 tbsp Whittard hot chocolate cocoa powder
a splash of milk
150ml double cream, whipped until stiff
1 Cadbury flake
a bag of mini marshmallows and heart shaped marshmallows
Preheat the oven to 180C/Gas 4 and grease and line three 6 inch round tins. In a large bowl sift together the flour, cocoa powder and bicarbonate of soda. Stir in the sugar then make a well in the centre for the wet ingredients. Add the golden syrup, eggs, oil and milk then mix everything together for about a minute.
Divide equally between the three tins and bake in the oven for approximately 30-35 minutes until well risen, firm to touch and a skewer inserted in the middle of the cake comes out clean. I put a layer of greaseproof paper on top after 25-30 minutes as the tops were starting to catch/burn but the insides still weren't fully cooked. It may be worth cooking them in a slightly cooler oven next time or perhaps not fill the tins so high! Leave to cool in the tins for about 5 minutes before turning out onto a wire rack. Once completely cool, level all the tops of the sponges for stacking. Mine rose quite high so I had a lot of leftover crumbs to nibble on!
For the icing, mix together the icing sugar, butter, chocolate, and cocoa for about 5 minutes until light and fluffy. Use to sandwich together the layers along with a few handfuls of mini marshmallows. Whip the cream until it forms stiff peaks and pipe as rosettes on the top of the cake. Decorate with more marshmallows and a flake.
Disclaimer: I was sent products to bake with as Whittard recognise I'm a crazy cake lady with an uncontrollable hot chocolate and tea addiction. They're a brand I enjoy and have purchased from before. I was not paid for this post and all opinions expressed are my own.