Hot Chocolate Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.

	this recipe	typical
fat	255%	101%
total sugar	619%	232%
egg	48%	48%
leavener	6%	4%
salt	4%	2%
liquid	293%	200%
dairy	180%	117%
chocolate	130%	67%
flour strength	1.0	1.0

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

400 g	2 cups sugar
210 g	1 3/4 cups + 2 Tbsp all-purpose flour
64 g	3/4 cup natural unsweetened cocoa powder
8 g	2 tsp baking powder
7 g	1 1/2 tsp baking soda
6 g	1 tsp salt
145 g	2/3 cups avocado oil or vegetable oil or canola oil (vegetable oil would also be OK)
118 g	1/2 cup water
100 g	2 eggs (preferably room temperature)
6 g	1 1/2 tsp vanilla extract
255 g	1 1/2 cups hot chocolate (this should be hot to the touch
339 g	3 sticks butter (softened to room temperature)
85 g	1 cup cocoa powder (sifted)
900 g	4 1/2 cups powdered sugar
6 g	1 1/2 tsp vanilla extract
81 g	1/3 cup milk
85 g	6 Tbsp butter (softened to room temperature)
198 g	1 1/2 cups marshmallow fluff (about 1 7oz container)
133 g	2/3 cup powdered sugar
	Marshmallows for topping (if desired)

Method: 24 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’ve made this recipe three times now and have noticed that when using instant hot chocolate with milk the middle of cakes sink in and when using hot chocolate that I pick up prepared from Starbucks they do not sink in. The sinking isn’t too much of a problem ” — a cook, 5.0★

“I only made the cake part as my husband & I are diabetics. It’s tender & moist. I was interested in how it would be making it with hot chocolate. It turned out great. Good chocolate flavor without being too much.” — a cook, 5.0★