Hot Chocolate Cake
User Reviews
5
Hot Chocolate Cake
Description
This Hot Chocolate Cake uses unsweetened baking cocoa powder combined with hot chocolate mix to build a chocolate batter enriched with buttermilk, melted butter, eggs, and vanilla extract. Using room-temperature eggs and buttermilk helps achieve an even mixture without clumps.
The dry ingredients—flour, sugar, baking soda, and salt—are gently whisked in last to avoid overmixing, maintaining a tender crumb. The batter divides evenly between two round cake pans and bakes at a moderate temperature until a toothpick comes out clean, indicating doneness.
Once cooled, the cake layers can be frosted with chocolate buttercream for an additional layer of sweetness and creamy texture. This cake carries a classic chocolate flavor, with moistness enhanced by the buttermilk and a fine crumb from the proper mixing technique.
The recipe notes specify using regular unsweetened cocoa rather than Dutch-processed, along with hot water mixed with hot chocolate powder for authenticity. Nutrition estimates are provided but not detailed here.
Ingredients
- 1 cup unsweetened cocoa powder ¹
- 1 cup hot chocolate 2
- 2 egg at room temperature, large
- 1 cup buttermilk at room temperature
- 1/2 cup butter melted
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- 1 ¾ cup granulated sugar
- 2 ½ teaspoons baking soda
- 1/2 teaspoon salt
- buttercream frosting chocolate
Instructions
- Preheat oven to 350 F. Grease and flour two 9-inch round cake pans; set aside.
- In a small bowl, whisk together cocoa powder and hot chocolate; set aside.
- In a large bowl, whisk eggs, butter, buttermilk, and vanilla together until well-combined. It's important that the eggs and buttermilk are at room temperature so that the melted butter doesn't clump up.
- Add hot chocolate mixture, and whisk to combine.
- Whisk in flour, sugar, baking soda, and salt just until incorporated.
- Divide batter evenly between prepared pans.
- Bake for 20-35 minutes, or until wooden toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes.
- Remove cakes from pans and cool on wire rack until room temperature.
- The cake is now ready to frost and assemble.
Notes
- Use regular unsweetened baking cocoa powder, avoiding Dutch-processed cocoa for this recipe.
- Mix hot water with hot chocolate powder before adding to the batter to integrate flavors properly.
- Ensure eggs and buttermilk are at room temperature to avoid ingredient clumping and promote even mixing.
- The recipe's nutrition facts are approximate estimations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 389kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 58mg | 19% |
| Sodium | 613mg | 26% |
| Potassium | 203mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 44g | 88% |
| Vitamin A | 342IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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