Imagine three fluffy layers of rich hot chocolate cake, filled with smooth vanilla buttercream and dripping with chocolate sauce, all wrapped in a luscious hot chocolate ganache and topped with marshmallows!
This cake is 100% vegan and super easy to whip up!
The recipe kicks off with soft, moist chocolate layers made from cocoa powder and hot chocolate mix, giving you that delightful sweet and creamy hot chocolate taste. Each layer is sandwiched with creamy vanilla buttercream and sweet chocolate sauce, all beautifully finished with a hot chocolate ganache frosting.
This cake features three layers of the softest hot chocolate-flavored sponge, creamy vanilla buttercream, oozing chocolate sauce, and is wrapped in hot chocolate-flavored ganache, topped with marshmallows. It’s completely vegan and easy to make.
Hot Chocolate Cake
Ingredients
Hot Chocolate Sponge:
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- ¾ cup cocoa powder
- ¼ cup hot chocolate powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- 1 cup warm water
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
Vanilla Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 2 tsp vanilla extract
Chocolate Sauce:
- 1 cup dairy-free dark chocolate chips
- ½ cup canned coconut milk full-fat
Hot Chocolate Ganache:
- 1½ cups dairy-free dark chocolate chips
- ¾ cup canned coconut milk full-fat
- 2 tbsp hot chocolate powder
Topping:
- Vegan marshmallows
Instructions
Prepare the Hot Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, hot chocolate powder, baking powder, baking soda, and salt.
- In another bowl, mix the dairy-free buttermilk, warm water, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Vanilla Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk (one tablespoon at a time) until the frosting reaches a spreadable consistency.
Prepare the Chocolate Sauce:
- In a small saucepan, heat the canned coconut milk over medium heat until it begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips, stirring until smooth.
- Allow the sauce to cool slightly.
Prepare the Hot Chocolate Ganache:
- In a medium saucepan, heat the canned coconut milk until it begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips and hot chocolate powder, stirring until smooth.
- Allow the ganache to cool slightly before using.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of vanilla buttercream over the cake layer.
- Drizzle some chocolate sauce over the buttercream.
- Repeat with the remaining layers, finishing with a layer of buttercream on top and around the sides of the cake.
- Pour the hot chocolate ganache over the cake, allowing it to drip down the sides.
- Top with vegan marshmallows.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, indulgent cake!
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Hot Chocolate Powder: Use your favorite vegan hot chocolate powder for the best flavor.
- Serving: This cake is best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.