Indulgent Hot Chocolate Layer Cake with Marshmallow Buttercream & Rich Fudge Sauce

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Prepare to be enchanted by this showstopping Hot Chocolate Layer Cake – the epitome of a cozy, comforting dessert! This exquisite creation boasts tender, moist chocolate cake layers, generously frosted with a light and airy marshmallow buttercream, and generously drizzled with a rich, homemade chocolate fudge sauce. Inspired by your favorite warm winter drink, hot cocoa, this decadent cake is an absolute must-bake for holidays, special birthdays, or any occasion when you crave something truly indulgent and heartwarming. It’s designed not just to satisfy your sweet tooth but to transport you to a world of pure chocolate bliss, making every bite a memorable experience.

This homemade hot chocolate-inspired cake is more than just a dessert; it’s a celebration of rich flavors and luxurious textures. Featuring the absolute best layered chocolate cake recipe as its foundation, complemented by a dreamy marshmallow fluff buttercream, and a luscious, gooey chocolate fudge filling that binds it all together, this cake is an effortless showstopper. It’s perfect for any festive holiday gathering, a grand birthday celebration, or simply as a delightful treat to share with loved ones on a chilly evening. The combination of deep chocolate, sweet marshmallow, and silky fudge creates a harmonious symphony of flavors that will leave everyone asking for a second slice.

Looking for more delightful winter dessert recipes to warm your soul? Be sure to explore our other fan favorites like the ultra-creamy Chocolate Cheesecake, the delightfully sweet and sticky Maple Apple Upside Down Cake, and the deeply flavorful Brown Butter Hot Fudge Cake. Each recipe is crafted to bring warmth and joy to your kitchen during the colder months.

WHY YOU’LL LOVE THIS DECADENT HOT CHOCOLATE LAYER CAKE

• Hot Chocolate Inspired Perfection: This cake isn’t just chocolatey; it’s a brilliant culinary reimagining of your favorite mug of hot cocoa. Every element, from the rich chocolate cake to the fluffy marshmallow frosting and decadent fudge sauce, works in harmony to evoke those cherished cozy winter vibes. It’s the perfect dessert to capture the spirit of the season, offering a comforting and indulgent experience in every bite. The deep chocolate flavor paired with the sweet marshmallow essence truly makes it taste like a gourmet hot chocolate in cake form.
• Unbelievably Moist Chocolate Cake: Forget dry, crumbly cakes. Our chocolate cake layers are crafted to be incredibly moist, tender, and rich, ensuring a delightful texture that melts in your mouth. We’ve perfected this layered chocolate cake recipe to achieve maximum flavor and an irresistibly soft crumb, making it the ideal foundation for this luxurious dessert. The secret lies in a carefully balanced blend of ingredients that ensures each layer is dense with chocolate flavor yet wonderfully light.
• Dreamy Marshmallow Fluff Buttercream: Prepare for a cloud-like experience with this unique buttercream! We incorporate an entire tub of store-bought marshmallow fluff into our frosting, creating an unbelievably fluffy, sweet, and perfectly pipeable buttercream. Its light texture and sweet marshmallow flavor are the ideal complement to the rich chocolate cake, adding a whimsical touch reminiscent of marshmallows floating atop a steaming cup of cocoa. It’s not overly sweet, striking a beautiful balance.
• Irresistible Homemade Chocolate Fudge Sauce: What truly elevates this cake is the generous drizzle of our best-ever homemade chocolate fudge sauce between each layer. This sauce is sumptuously gooey, intensely chocolatey, and adds an extra layer of decadence and moisture. Its rich, velvety texture provides a beautiful contrast to the soft cake and fluffy buttercream, creating an explosion of flavor and texture that will keep you coming back for more. It’s quick to make and truly transforms the cake into something extraordinary.
• A True Showstopper for Any Occasion: With its impressive height, beautiful layers, and delightful decoration options, this Hot Chocolate Layer Cake is guaranteed to be the centerpiece of any dessert table. Whether it’s for a festive holiday dinner, a special birthday, or simply a weekend treat, this cake not only tastes incredible but also looks absolutely stunning. It’s surprisingly simple to assemble, making you look like a baking pro with minimal effort.

ESSENTIAL INGREDIENTS YOU’LL NEED FOR THIS RECIPE

Crafting this amazing Hot Chocolate Layer Cake requires a selection of quality ingredients that work in harmony to create its incredible flavor and texture. Here are some of the key components you’ll need, along with tips for best results. For a full, detailed list of ingredients and precise measurements, please refer to the comprehensive recipe card located at the bottom of this post.

• All-purpose flour: The foundation of our cake, all-purpose flour provides the necessary structure while still allowing for a light and airy crumb. For optimal results, I recommend using a good quality all-purpose flour with a protein content between 10-11%. This ensures the perfect balance of tenderness and stability in your cake layers. Properly measuring flour by weight (grams) is crucial to avoid a dense cake.
• Cornstarch: A secret ingredient for a wonderfully soft cake! Adding cornstarch to the dry ingredients helps to tenderize the cake further, contributing to its light, delicate texture and preventing it from becoming too dense or tough. It works by slightly inhibiting gluten formation.
• Sugars (Granulated & Brown): We use a combination of both granulated sugar and dark brown sugar for a multifaceted sweetness and depth of flavor. Granulated sugar not only sweetens the cake but also contributes significantly to its moistness and tender crumb. Dark brown sugar, on the other hand, adds a lovely, subtle toffee-like flavor and an extra layer of moisture, enhancing the overall richness of the chocolate cake.
• Baking powder and baking soda: These are our essential leavening agents. Baking powder and baking soda work together to create the perfect rise and a wonderfully light and fluffy texture. Baking soda reacts with acidic ingredients (like cocoa powder and sour cream) to produce carbon dioxide, while baking powder provides an additional lift, ensuring a beautifully risen and airy cake.
• Salt: Don’t underestimate the power of salt in baking! A small amount of salt is crucial for enhancing and balancing the deep, rich flavors of the chocolate in the cake, preventing it from tasting flat and bringing out its full potential. It also helps to cut through the sweetness.
• Eggs: Eggs play several vital roles in our cake, acting as a binder, adding richness, and contributing to the overall structure and moisture. For the best results, always ensure your eggs are at room temperature. This helps them emulsify more effectively with other ingredients, resulting in a smoother, more uniform batter and a finer-textured cake. Take them out of the fridge 1-2 hours before you start baking.
• Coffee: While it might seem unconventional, freshly brewed coffee is a secret weapon for intensifying chocolate flavor! It doesn’t make the cake taste like coffee; instead, it deepens and enriches the chocolate notes, making them more pronounced and complex. For convenience, espresso or instant coffee (dissolved in hot water) works wonderfully. If you prefer to omit coffee, hot water can be used as a 1:1 replacement without affecting the cake’s structure.
• Oil (Vegetable or Canola): Using a flavor-neutral oil, such as canola oil or vegetable oil, ensures a consistently moist cake that stays tender for longer. Oil contributes to moisture without adding extra flavor, allowing the chocolate to shine, and it creates a softer crumb compared to butter in some cake recipes.
• Sour cream: Sour cream is a fantastic ingredient for adding an incredible amount of moisture and richness to the cake, while also contributing to its sturdy yet tender structure. Its slight tang also subtly enhances the flavor profile of the chocolate. Full-fat sour cream works best for maximum moisture. It is also utilized in the marshmallow buttercream to achieve a wonderfully creamy and balanced texture. If sour cream isn’t available, full-fat Greek yogurt can be substituted 1:1.
• Unsweetened Cocoa powder: For the most intense and luxurious chocolate flavor, I highly recommend using a high-quality Dutch-processed cocoa powder. Dutch-processed cocoa is less acidic and has a darker color and smoother, richer flavor compared to natural cocoa. My personal favorite is from Valrhona, but any good quality brand will make a difference in the final taste of your cake.
• Semi-sweet chocolate chips (for fudge and frosting): For both the decadent chocolate fudge sauce and a creamy element in the frosting, opt for good quality semi-sweet chocolate chips or finely chopped semi-sweet chocolate bars. The quality of your chocolate directly impacts the depth and smoothness of the fudge and buttercream.
• Unsalted Butter: Butter is a key component in our rich and flavorful marshmallow buttercream. Using unsalted butter allows you to control the overall saltiness of the frosting. Ensure your butter is at room temperature before whipping for the lightest and fluffiest buttercream consistency.
• Marshmallow fluff: The star ingredient for our uniquely fluffy and sweet marshmallow buttercream! Store-bought marshmallow fluff provides that distinctive sticky, sweet, and airy texture that perfectly complements the chocolate cake, mimicking the experience of actual marshmallows.
• Vanilla extract/paste: Essential for rounding out and enhancing all the sweet and chocolatey flavors. Use a good quality vanilla extract or, for an even richer flavor and visible flecks, vanilla bean paste.

STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR HOT CHOCOLATE LAYER CAKE

Embark on the journey of creating this magnificent Hot Chocolate Layer Cake with these detailed, easy-to-follow instructions. While this recipe is straightforward, having a stand mixer fitted with a paddle attachment, or a reliable hand mixer, will make the process much smoother. You will also need three 20 cm (8-inch) round cake pans, each meticulously lined with parchment paper to ensure your cake layers release perfectly every time.

For the complete, comprehensive recipe card with precise ingredient quantities and detailed timings, please scroll down to the end of this page.

Preparation is Key: Before you begin mixing, make sure to preheat your oven to 170ºC (340ºF) for a conventional oven. Take the time to properly prepare your three 20 cm (8-inch) cake pans by lining the bottoms with parchment paper. This crucial step prevents sticking and ensures your beautiful cake layers come out flawlessly.

PART 1: MASTERING THE MOIST CHOCOLATE CAKE LAYERS

Achieving perfectly moist and flavorful chocolate cake layers is the first step to this incredible dessert. Follow these steps carefully for success:

STEP 1: Combine Dry and Wet Ingredients Separately. In a large mixing bowl, thoroughly whisk together all of your dry ingredients – this includes the sifted all-purpose flour, cornstarch, granulated sugar, dark brown sugar, unsweetened Dutch cocoa powder, baking powder, baking soda, and salt. Whisk vigorously with a hand whisk to ensure they are well combined and there are no lumps. In a separate, medium-sized mixing bowl, combine all of your wet ingredients: the vegetable oil, room temperature sour cream, large room temperature eggs, and vanilla extract. Whisk these wet ingredients together until they are fully homogenized and smooth. Remember, having your coffee pre-made and slightly cooled is important here.

STEP 2: Gently Combine Wet and Dry Mixtures. This is a critical step to ensure a tender cake. Slowly and gradually pour the whisked wet mixture into the bowl containing your dry ingredients. As you pour, gently stir the mixture with a whisk or rubber spatula. Continue stirring just until all ingredients are combined and no dry streaks of flour remain. Be careful not to overmix the batter, as this can develop the gluten too much and lead to a tough cake. A few gentle folds with a rubber spatula at the end will ensure everything from the bottom of the bowl is incorporated.

STEP 3: Bake to Perfection. Divide the smooth cake batter evenly among your three prepared cake pans. Ensure the batter is distributed as equally as possible for even baking. Gently tap the pans on the counter a couple of times to release any large air bubbles. Transfer the pans to your preheated oven and bake for approximately 28-30 minutes. To test for doneness, insert a cake tester or a clean toothpick into the center of a cake. If it comes out clean with no wet batter attached, your cake layers are ready. Avoid opening the oven door too frequently during baking to prevent the cakes from sinking.

STEP 4: Cooling the Cake Layers. Once baked, remove the cake pans from the oven and allow them to cool on a wire rack for about 5-10 minutes. This allows the cakes to set slightly before handling. After this initial cooling period, carefully invert the cakes onto the wire rack, gently remove the cake tins and parchment paper, and let the cake layers cool down completely to room temperature. Cooling completely is essential before frosting to prevent the buttercream from melting.

PART 2: PREPARING THE LUSCIOUS FUDGE SAUCE & MARSHMALLOW BUTTERCREAM

While your cake layers are baking and cooling, you can prepare the two star components that will bring this Hot Chocolate Layer Cake to life: the rich chocolate fudge sauce and the airy marshmallow buttercream.

Crafting the Homemade Chocolate Fudge Sauce:

STEP 1: Heat the Liquids and Sugar. In a small, heavy-bottomed saucepan, combine the honey, granulated sugar, and whole milk. Place the saucepan over medium heat and stir continuously until the granulated sugar has completely dissolved and the milk mixture just begins to bubble gently around the edges. This ensures a smooth, non-gritty sauce.

STEP 2: Melt the Chocolate and Cocoa. Immediately pour the hot milk and sugar mixture over a small heatproof bowl containing your semi-sweet chocolate chips (or chopped chocolate) and unsweetened Dutch cocoa powder. Let it sit undisturbed for 1-2 minutes to allow the heat to melt the chocolate. Then, gently stir the mixture with a rubber spatula or small whisk until the dark chocolate has fully melted and the ingredients are smoothly combined into a rich, glossy chocolate ganache-like consistency.

STEP 3: Incorporate Butter and Flavorings. Add the unsalted butter, vanilla extract, and a small pinch of salt to the chocolate mixture. Continue stirring until the butter has completely melted and is fully incorporated into the chocolate fudge sauce. The sauce should be smooth and luxurious. The salt helps to balance the sweetness and enhance the chocolate flavor.

STEP 4: Cool the Fudge Sauce. To prevent a skin from forming, cover the surface of the warm fudge sauce directly with cling film (plastic wrap), ensuring the film touches the entire surface. Allow the sauce to cool down completely to room temperature on your countertop. This cooling step is crucial to ensure the fudge sauce is the perfect consistency for spreading between your cake layers without melting the buttercream.

Whipping Up the Marshmallow Fluff Buttercream:

STEP 1: Prepare Powdered Sugar. Before you begin whipping, it’s highly recommended to sift your powdered sugar. This simple step removes any lumps, ensuring a perfectly smooth and light buttercream texture. Set the sifted sugar aside until needed.

STEP 2: Cream the Butter. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), whip the room temperature unsalted butter on medium-high speed for a full 4 minutes. This process incorporates air, making the butter light and fluffy. Stop the mixer, scrape down the sides of the bowl with a rubber spatula, and continue mixing for an additional 2 minutes until the butter is noticeably pale and airy. This is key for a light buttercream.

STEP 3: Add Powdered Sugar. With the mixer on low speed, gradually add the sifted powdered sugar to the whipped butter in two separate additions. Mix well after each addition until the sugar is fully incorporated and no dry pockets remain. Once all the sugar is added, scrape down the sides and bottom of the bowl thoroughly. Increase the speed to low-medium and mix for another 2 minutes until the buttercream is smooth and fluffy.

STEP 4: Incorporate Marshmallow Fluff and Flavorings. Finally, add the marshmallow fluff, vanilla bean paste (or vanilla extract), and a small pinch of salt to the buttercream. Give it a final mix on low speed for about 2 minutes. This gentle, slow mixing ensures the buttercream becomes wonderfully smooth, silky, and incorporates the marshmallow fluff without deflating the air you’ve built up. Scrape down the bowl one last time to ensure everything is perfectly combined.

PART 3: HOW TO ASSEMBLE YOUR STUNNING HOT CHOCOLATE CAKE

Assembling the cake is where all your hard work comes together! Follow these steps for a beautifully layered and decorated Hot Chocolate Cake:

STEP 1: Prepare Cake Layers and First Layer. Begin by carefully leveling the cooled cake layers. Use a sharp serrated knife to gently trim off any domed tops, ensuring each layer is perfectly flat and even. This creates a stable base and a polished look for your finished cake. Place your first leveled cake layer onto your chosen serving dish or a cake board positioned on a turntable (a turntable isn’t essential but makes frosting much easier). Dollop two generous scoops of the marshmallow buttercream onto the first cake layer. Using an offset spatula, carefully spread the buttercream evenly across the entire surface, extending it just to the edges.

STEP 2: Add Fudge and Repeat Layers. Now, spoon 1-2 tablespoons of your cooled chocolate fudge sauce over the buttercream layer. Gently spread the fudge sauce, being careful to leave a small border (about ¼ to ½ inch) around the outer edge of the cake. This prevents the gooey fudge from spilling out when you add the next cake layer. Carefully place the second cake layer on top, aligning it as best as possible. Repeat the process: add two scoops of marshmallow buttercream, spread it evenly, then add 1-2 tablespoons of chocolate fudge sauce, leaving the border. Place the final cake layer on top.

STEP 3: The Crumb Coat. With the last cake layer in place, apply a very thin layer of marshmallow buttercream over the entire cake – top and sides. This is known as a “crumb coat” and its purpose is to trap any loose crumbs, preventing them from mixing into your final layer of frosting. Don’t worry about neatness here, just ensure an even, thin coverage. Once crumb-coated, place the cake in the refrigerator for at least 20 minutes. This chilling period allows the crumb coat to firm up, making it much easier to apply the final, smooth layer of frosting.

STEP 4: Final Frosting and Decoration. Once the crumb coat is firm, retrieve the cake from the fridge. Apply the remaining marshmallow buttercream over the entire cake, working to achieve a smooth and even finish on both the top and sides. Use your offset spatula or a bench scraper for the best results. For a classic hot chocolate look, generously decorate the top of the cake with a mix of large and small marshmallows. For an extra special touch and to mimic toasted marshmallows, you can optionally use a kitchen blow torch to carefully and lightly toast the marshmallows on top until they’re golden brown. Serve immediately or store as directed.

TIP: For clean, neat slices of this rich cake, heat a sharp knife under hot running water, quickly dry it, and then make your cut. Repeat this process for each slice.

EXPERT BAKING TIPS FOR HOT CHOCOLATE CAKE SUCCESS

• Achieve Precision with a Kitchen Scale: Baking is a science, and precise measurements are paramount for consistent, excellent results. My recipes are typically developed using grams for ingredient measurements, as it is the most accurate method. I highly recommend investing in a good quality kitchen scale to measure out your ingredients by weight. This eliminates variations that can occur with volumetric measurements (cups), ensuring your cake turns out perfectly every time.
• Avoid Overmixing Your Batter: Once the wet and dry ingredients are combined, mix only until just incorporated. Overmixing develops the gluten in the flour too much, which can result in a tough, dense, and dry cake. After everything appears mixed, I always use a rubber spatula to give the batter one final, gentle fold. This ensures that any pockets of unmixed ingredients at the bottom or sides of the mixing bowl are fully incorporated without overworking the batter.
• Choosing the Right Baking Pans: The type of baking pan you use significantly impacts the final texture and color of your cake. For the best result, opt for light-colored aluminum baking pans. Aluminum pans distribute heat more evenly and attract less heat, leading to a gentler bake. This results in a softer, more evenly cooked cake with a lighter crust. Before adding batter, always grease your pans with butter and line the bottoms with parchment paper. Avoid dark-colored baking pans, as they absorb more heat, which can lead to a darker, tougher crust and potentially a drier cake.
• Room Temperature Ingredients are Non-Negotiable: For both the cake batter and the buttercream, ensure all dairy products (eggs, sour cream, butter, milk) are at room temperature. Room temperature ingredients emulsify more easily, creating a smoother, more uniform batter and a much creamier, lump-free buttercream. This leads to a finer crumb in your cake and a more stable frosting.
• Cool Cakes Completely: Patience is a virtue, especially when it comes to cooling cake layers. Always allow your cake layers to cool completely on a wire rack before attempting to frost them. Frosting warm cakes will cause the buttercream to melt, slide off, and create a messy crumb coat. Plan ahead and ensure ample cooling time for perfect results.
• Quality Ingredients Make a Difference: While it might seem small, using high-quality ingredients, especially for essentials like cocoa powder, chocolate, and vanilla, truly elevates the flavor of your cake. A good Dutch-processed cocoa powder and premium semi-sweet chocolate will provide a richer, more profound chocolate experience that generic brands simply cannot match.

FREQUENTLY ASKED QUESTIONS ABOUT HOT CHOCOLATE LAYER CAKE

HOW TO STORE YOUR DELICIOUS HOT CHOCOLATE LAYER CAKE

To maintain the freshness, moisture, and incredible flavor of your Hot Chocolate Layer Cake, proper storage is essential. Store any leftover cake in an airtight container in the refrigerator. If you don’t have an airtight container large enough, cover the entire cake securely with several layers of plastic wrap to prevent it from drying out or absorbing other odors from the fridge. For the best taste and texture, allow the cake to come to room temperature for about 30-60 minutes before enjoying a slice. This allows the cake and frosting to soften slightly, enhancing their flavors and textures. The cake is best enjoyed within 2-3 days of baking, though it can last up to 4-5 days if stored correctly.

If You Love This Recipe, You Should Try These Fall and Winter Favorites!

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Hot Chocolate Layer Cake

This extraordinary Hot Chocolate Layer Cake is the ultimate cozy dessert, perfect for any special occasion or a comforting treat! It features three tender, moist layers of rich chocolate cake, lavishly frosted with a light and airy marshmallow fluff buttercream, and generously filled with a luscious, homemade chocolate fudge sauce. This delightful cake is intricately inspired by your favorite warm winter beverage, hot cocoa, making it an ideal centerpiece for holiday celebrations, memorable birthdays, or any time you desire a truly decadent and comforting dessert experience that will impress everyone.

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Prep Time 1 hour hr

Cook Time 28 minutes mins

Total Time 1 hour hr 28 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Equipment

• 3x 20 cm (8 in) baking pan
• Stand Mixer
• Hand Mixer

Ingredients

 

 

CHOCOLATE CAKE

• 360 g warm coffee or water (for instant coffee use 2 teaspoon of instant coffee)
• 360 g all-purpose flour
• 2 tablespoon cornstarch
• 300 g granulated sugar
• 150 g dark brown sugar
• 75 g unsweetened Dutch cocoa powder
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon salt
• 165 g vegetable oil
• 270 g sour cream 14-18% room temperature
• 3 large eggs room temperature
• 3 teaspoon vanilla extract

CHOCOLATE FUDGE SAUCE

• 50 g granulated sugar
• 25 g honey (e.g., acacia honey)
• 60 g whole milk
• 100 g semi-sweet chocolate
• 10 g unsweetened Dutch cocoa powder
• 15 g unsalted butter
• 1 teaspoon vanilla extract
• Small pinch of salt

MARSHMALLOW FLUFF BUTTERCREAM

• 400 g unsalted butter (room temperature)
• 225 g powdered sugar (sifted)
• 200 g marshmallow fluff
• ½ teaspoon vanilla paste (or vanilla extract)
• Small pinch of salt (adjust to taste)

Instructions

 

CHOCOLATE CAKE LAYERS

• Preheat your oven to 170ºC (340ºF) for a conventional oven. Prepare three 20 cm (8-inch) baking pans by greasing them lightly and lining the bottoms with parchment paper. This ensures easy removal of your cake layers.
• Start by making your coffee (or heating water if substituting). Weigh out the specified amount (360g) and set it aside to cool slightly while you prepare the other ingredients. If using instant coffee, dissolve 2 teaspoons in the warm water.
  360 g warm coffee or water
• In a large mixing bowl, sift all the dry ingredients together: all-purpose flour, cornstarch, granulated sugar, dark brown sugar, unsweetened Dutch cocoa powder, baking powder, baking soda, and salt. Sifting helps prevent lumps and ensures a light cake. Give it a thorough stir with a hand whisk to make sure everything is evenly combined.
  360 g all-purpose flour, 2 tablespoon cornstarch, 300 g granulated sugar, 150 g dark brown sugar, 75 g unsweetened Dutch cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, 1 ½ teaspoon salt
• In a separate mixing bowl, combine all of your wet ingredients: the vegetable oil, room temperature sour cream, large room temperature eggs, and vanilla extract. Add the cooled coffee to this mixture. Use a hand whisk to thoroughly combine all the wet ingredients until smooth and uniform.
  165 g vegetable oil, 270 g sour cream 14-18%, 3 large eggs, 3 teaspoon vanilla extract
• Slowly pour the wet ingredients into the dry mixture while gently stirring with a whisk or rubber spatula. Mix just until all the ingredients are combined and no lumps of dry flour remain. It’s crucial not to overmix the batter to keep the cake tender. Using a rubber spatula, scrape down the sides and bottom of the bowl and give the cake batter a final gentle fold to ensure everything is fully incorporated.
• Divide the cake batter evenly among the three prepared baking tins. Bake them for 28-30 minutes, or until a cake tester or clean toothpick inserted into the center of a cake comes out clean.
• Once baked, allow the cakes to cool in their pans on a wire rack for 5-10 minutes. Then, gently remove the cakes from the tins by inverting them onto the wire rack, peel off the parchment paper, and let the cakes cool down completely to room temperature before frosting.

CHOCOLATE FUDGE SAUCE

• While your cake layers are baking, begin preparing the chocolate fudge sauce. In a small saucepan, combine the granulated sugar, honey, and whole milk. Heat this mixture over medium heat, stirring continuously, until the granulated sugar has completely melted and the milk mixture begins to gently bubble around the edges.
  50 g granulated sugar, 25 g honey, 60 g whole milk
• Immediately pour the hot milk and sugar mixture over a heatproof bowl containing the semi-sweet chocolate and unsweetened Dutch cocoa powder. Let it sit for 1-2 minutes to allow the chocolate to soften. Then, stir thoroughly until the chocolate has fully melted and the mixture is smooth, glossy, and well combined.
  100 g semi-sweet chocolate, 10 g unsweetened Dutch cocoa powder
• Add the unsalted butter, vanilla extract, and a small pinch of salt to the chocolate mixture. Continue stirring until the butter has completely melted into the sauce and everything is thoroughly combined, creating a luxurious and smooth fudge.
  15 g unsalted butter, 1 teaspoon vanilla extract, Small pinch of salt
• Cover the surface of the fudge sauce directly with cling film (plastic wrap) to prevent a skin from forming as it cools. Allow the fudge sauce to cool down completely to room temperature on your countertop. This ensures it’s the perfect gooey consistency for layering.

MARSHMALLOW FLUFF BUTTERCREAM

• Sift the powdered sugar into a bowl and set it aside. Sifting is important for a smooth buttercream.
  225 g powdered sugar
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), whip the room temperature unsalted butter for 4 minutes on medium-high speed until it is light and fluffy. Scrape down the sides of the bowl, then continue mixing for an additional 2 minutes until the butter is pale and airy.
  400 g unsalted butter
• With the mixer on low speed, add the sifted powdered sugar in two parts, whipping until each addition is fully incorporated into the butter. Scrape down the sides of the bowl after each addition. Once all sugar is added, mix on low speed for 2 minutes to ensure a smooth texture.
• Finally, add the marshmallow fluff, vanilla bean paste (or extract), and a small pinch of salt to the buttercream. Give it a final mix on low speed for 2 minutes, ensuring it becomes wonderfully smooth, fluffy, and perfectly combined. Adjust salt to taste.
  200 g marshmallow fluff, ½ teaspoon vanilla paste, Small pinch of salt after taste

ASSEMBLING YOUR HOT CHOCOLATE LAYER CAKE

• Start by leveling the cooled cake layers. Use a sharp, serrated knife to carefully slice off the very top domes of the cake layers so they are perfectly flat and even. Place the first leveled cake layer onto your chosen serving dish or a cake board positioned on your turntable (if using).
• Add two generous scoops of marshmallow buttercream onto the first cake layer and, with an offset spatula, spread it out evenly to the edges. Then, add 1-2 tablespoons of the cooled chocolate fudge sauce and carefully spread it over the buttercream, making sure to leave a small border (about ¼-½ inch) around the outer edge of the cake. This prevents the fudge sauce from spilling out. Repeat this process for the next cake layer. Place the last cake layer on top and gently press to secure. Cover the entire cake—top and sides—with a thin layer of marshmallow buttercream to create a “crumb coat.” This traps any loose crumbs, ensuring a smooth final frosting.
• Place the crumb-coated cake in the fridge for about 20 minutes. This chilling time allows the crumb coat to set and firm up, making it significantly easier to apply the final, smooth layer of buttercream without pulling up crumbs.
• Once the crumb coat is firm, retrieve the cake from the fridge. Apply the remaining marshmallow frosting evenly over the top and sides of the cake, using your offset spatula or a bench scraper to achieve a smooth finish. Finally, decorate the top of the cake with large and small marshmallows. For an optional, visually appealing touch, carefully use a kitchen blow torch to lightly toast the marshmallows until golden brown, mimicking a campfire-toasted marshmallow.
• PRO TIP: For beautifully clean slices of your layer cake, heat a sharp, thin-bladed knife under hot water, wipe it completely dry, and then make your cut. Reheat and wipe the knife before each slice for the neatest presentation.

Keyword chocolate, chocolate cake, hot fudge sauce, marshmallow, marshmallow buttercream, holiday cake, winter dessert, decadent cake, homemade cake

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