Hot Chocolate Cake

Isn’t this the most adorable Hot Chocolate Cake? Super cute and perfect for the holidays! Everyone will love this cute little 6″ hot cocoa cake and it’s even make with hot chocolate!

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This hot chocolate cake in a fondant mug is just so adorable!

For the cake:

3 (6-inch) round cake pans

1 cup granulated sugar

1 cup light brown sugar

3/4 cup unsweetened cocoa powder

1 3/4 cups all-purpose flour

1 ½ tsp baking powder

1 ½ baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup vegetable oil

1 cup boiling water

2 tsp vanilla extract

1 (.7 oz.) packet instant hot cocoa mix

cooking spray for pans

For the chocolate frosting:

1 cup (2 stick butter), melted

1 1/3 cup unsweetened cocoa powder

6 cups powdered sugar

2/3 cup milk

2 tsp vanilla extract

For Decoration:

White fondant

Red Fondant

Heart sprinkles

4 oz. white candy melts

Mini marshmallows 

Parchment paper

fondant roller

1 (8 oz.) tub frozen whipped topping, thawed

MY AMAZON PICKS (affiliate links):

First, pre-heat oven to 350 degrees. Liberally grease 3 (6 inch) round baking pans.

Second, in a large bowl, stir together the sugars, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil, and vanilla. Beat for 2 minutes at medium speed.

Then, pour the hot cocoa packet into the boiling water and mix until dissolved. Pour the hot chocolate into the batter and stir to incorporate. (BATTER WILL BE VERY THIN)

Now you want to pour batter evenly into the greased pan and bake for 30-35 minutes or until a toothpick inserted into center comes out clean. Cool cakes for 15 minutes and remove from pans onto wire racks. Cool completely.

Directions for the frosting:

Now, for the frosting, stir cocoa into melted butter and alternately add powdered sugar and milk. Mix in vanilla. Assemble cake and frost layers in between. Completely cover the outside and top of cake with chocolate frosting.

First, roll out enough white fondant to wrap around the entire cake and trim top and bottom to fit. Roll the extra white fondant into a rope about 6 inches long for the cup handle.

Second, shape the rope into a handle and push toothpicks halfway into each end. Allow to dry completely or overnight. Roll-out the red fondant and using a 2 1/2-inch heart cutter, cut out the shape of a heart. Attach the heart to the front of the cake with a little water.

Meanwhile, melt white candy coating according to package instructions. Place the melted candy coating into a disposable piping bag and drizzle “steam” onto parchment paper. Place in refrigerator to harden completely.

Finally, decorate the top of the cake with the thawed whipped topping, the heart sprinkles, the miniature marshmallows, and the white candy-coated steam. Push the fondant handle in the side of the cake.

Now you have the cutest Hot Chocolate Cake ever!

Click here for my Mini Hot Cocoa Cookies!