I’m getting this post out way late today because I’ve been so busy with moving stuff. We just spent our first night in our new house last night and there was an earthquake this morning while I was standing in the kitchen trying to find a place for everything. Oh, and I can’t wait to post pictures of the view out the back. It is gorgeous!
Okay, my chocolate obsession is showing again. I’m serious you guys, I think at least 85%, if not more, of the baking I do includes chocolate.
It’s something that can’t be helped. You just have to learn to go with it, so I have.
The day I made this cake I was in the mood for something majorly chocolate.
I have to tell you that this was somewhat inspired by my excitement for the holidays.
I love me my Christmas movies and The Polar Express has got to be near the top of my list of faves.
I had this idea that I was really excited about . I thought it would be cool to make a cake inspired by everyone’s favorite cold-weather drink. Come on, you know there’s nothing better than warming up with a big, fat, steaming cup of dark hot cocoa on a chilly autumn day.
It seems like, if the love of hot cocoa makes everyone so happy then it should be able to be expressed in cake form.
My brother heard my idea and said that I should frost the whole thing to look exactly like a mug of cocoa, with a handle and everything.
Unfortunately, as much as I thought that his idea was genius and wanted to do it, I had already packed my decorating things for moving them and I just didn’t have the time to do it without.
- 1 cup vegetable oil
- 1/2 cup (1 stick) butter, melted
- 1/2 cup water
- 1/2 cup milk
- 3 eggs, beaten
- 2 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup cocoa
- 2 cups flour
- 4 cups powdered sugar
- 1/2 cup (1 stick) butter, softened
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup cocoa powder
- 2 1/2 cups mini marshmallows (I used homemade)
- Optional: 50g dark chocolate and 1 tablespoon butter for drizzling on top of cake
- Heat oven to 350 degrees F (180 C). Grease and flour three 9 - inch round cake pans.
- In large mixing bowl,beat butter, sugar, and oil until smooth. Add milk, eggs, and water and beat well. Add all other ingredients for cake and stir until combined.
- Pour batter into prepared pans and bake for 30 - 40 minutes or until toothpick comes out clean.
- Remove from oven and to cooling rack and cool for about 30 minutes then loosen cake edges from pan with a butter knife. Invert onto plates or trays to finish cooling.
- To prepare the frosting, beat butter until creamy then add powdered sugar one cup at a time until creamed. Add the rest of the ingredients and whip until fluffy.
- To assemble cake, place one of the cakes on a rotating cake stand or serving plate and spread a thin layer of frosting on top. Top with marshmallows to make even layer. Repeat last step for next layer, then place last cake on top and top with remaining frosting. Use a cake spatula to spread on sides and completely cover cake with frosting. Top with remaining marshmallows. If desired, melt chocolate and butter and place in piping bag to drizzle over cake for a pretty presentation.