Triple Treat Hot Chocolate Cake - Powerful Handmade site

Triple Treat Hot Chocolate Cake

Sharing is caring!

Triple Treat Hot Chocolate Cake

C

Hot fudge sauce on the bottom; deep, rich chocolate cake in the middle; gooey marshmallows on top! That’s the triple treat in this decadent riff on a mug of hot chocolate. Like lava cake, this dessert is at its best served hot from the oven. The nice part is, it bakes for about 40 minutes, giving you plenty of time to enjoy your dinner before going back to the kitchen to finish and plate the cake.

At a glance

Prep
Bake
Total
Yield
one 8″ or 9″ cake, about 8 to 10 servings

Ingredients

Bottom

  • 2/3 cup semisweet or bittersweet chocolate chips
  • 1/4 cup half & half or cream

Middle

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup Double-Dutch Dark Cocoa or other Dutch-process cocoa powder
  • 1 1/3 cups sugar
  • 2 teaspoons espresso powder
  • 2 1/4 cups water
  • 2 teaspoons vanilla extract
  • 1/4 cup (4 tablespoons) butter, melted

Top

  • 24 full-size marshmallows

Bottom

  • 4 ounces semisweet or bittersweet chocolate chips
  • 2 ounces half & half or cream

Middle

  • 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 ounces Double-Dutch Dark Cocoa or other Dutch-process cocoa powder
  • 9 3/8 ounces sugar
  • 2 teaspoons espresso powder
  • 18 ounces water
  • 2 teaspoons vanilla extract
  • 2 ounces butter, melted

Top

  • 6 ounces marshmallows

Bottom

  • 113g semisweet or bittersweet chocolate chips
  • 57g half & half or cream

Middle

  • 120g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 57g Double-Dutch Dark Cocoa or other Dutch-process cocoa powder
  • 266g sugar
  • 2 teaspoons espresso powder
  • 510g water
  • 2 teaspoons vanilla extract
  • 57g butter, melted

Top

  • 170g marshmallows

Instructions

  1. Preheat the oven to 350°F. Lightly grease a 9″ round or 8″ square pan. Make sure whichever you use is full-sized — at least 2″ deep.
  2. To make the bottom: Combine the chocolate chips and half & half or cream in a microwave-safe bowl, and heat until the chips are soft and the cream is very hot.
  3. Remove from the microwave, and stir until you’ve made a smooth, dark sauce; just keep stirring, you’ll get there. If any unmelted chips remain, reheat briefly.
  4. Spread the sauce in the bottom of the prepared pan.
  5. To make the middle: In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, cocoa, sugar, and espresso powder. If the mixture is lumpy, sift it.
  6. Stir in the water, vanilla, and melted butter.
  7. Gently stir until everything is just combined.
  8. Pour the batter over the sauce in the pan.
  9. Bake the cake for 40 minutes, until the top appears set and the bottom is bubbling (and making the top jiggle).
  10. Remove the cake from the oven, arrange the marshmallows evenly over the surface, and return to the oven for 3 minutes, just to soften the marshmallows.
  11. Remove from the oven, wait 2 minutes, and serve immediately.
  12. This cake is best enjoyed within 30 minutes of baking. For any leftovers, reheat briefly in the microwave.
Facebook Comments

Other EXCITING Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

403 Forbidden

403 Forbidden


nginx
shares