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Hot Chocolate Cake

Course Dessert

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.