Fun Hot Chocolate Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour three 9-inch cake pans and three 6-inch cake pans.
• Cream the butter and granulated sugar in a stand mixer. Add the eggs 1 at a time, mixing well after each addition.
• Combine the flour, cocoa, baking soda and espresso in a large bowl. Combine the milk, sour cream and coffee in a separate large bowl. Alternate adding the wet and dry ingredients to the mixer until combined and a light fluffy batter is reached.
• Divide the batter among the prepared cake pans and bake until a cake tester inserted in the center of the cakes comes out clean, 22 to 25 minutes. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely, 15 to 20 minutes.
• For the chocolate ganache: Combine the chocolate chips, cream and milk in a large pot and heat until the chocolate melts and the mixture is hot, stirring to combine; do not allow to boil.
• To temper the egg yolk, put it in a large bowl and scoop a ladleful of the hot milk mixture into it, whisking constantly. Keep adding the rest of the hot milk mixture, a ladleful at a time, until completely combined. Whisk until the ganache is silky and shiny. Refrigerate until set and spreadable, 1 to 2 hours. (It's best if it's allowed to sit overnight to set.)
• For the marshmallow buttercream: Mix the butter, confectioners' sugar, marshmallow creme and vanilla extract in a stand mixer on medium until light and fully combined.
• For the cinnamon-nutmeg buttercream: Beat the butter, confectioners' sugar, milk, cinnamon and nutmeg in a stand mixer with the paddle attachment on high until fully combined, light and airy
• To assemble: Top a 9-inch cake layer with 1 cup of the cinnamon-nutmeg buttercream. Place another 9-inch cake layer on top of it, then top with 1 cup of the chocolate ganache. Continue alternating cake layers with buttercream and ganache layers, leaving the very top bare. Cover the whole cake in a layer of the marshmallow buttercream.

Steps:

• Lightly spray a 9"x 13" baking dish w/ vegetable cooking spray. Set oven to what cake mix suggests.
• In large bowl, beat cake ingredients along w/ what's called for on the box directions. Pour into baking dish & bake as directed. Take out of oven and let cool about 5 mins.
• With a rounded end of a wooden spoon, poke holes into the cake about 2" apart, all over cake. In medium micro safe bowl, microwave fluff until smooth, at 20 second intervals. Pour fluff into all the poked holes in the cake, In a cold, medium bowl, whip heavy whipping cream and dry cocoa mix until stiff peaks form. Spread over entire cake. In another, small microwave safe bowl, melt chocolate frosting until pourable, using 1/2 the frosting tub. Drizzle all over cake. Garnish w/ mini chocolate chips and mini marshmallows Refrigerate at least 2 hrs. Serve w/ favorite hot cocoa mix.