Recipe by swirlycinnacakes
Hot chocolate in a cake? No way!
Top Review by Feisty Redhead
We really did not care for this recipe. It was easy to make, however the texture and flavor of the finished cake left a lot to be desired. It was very bland, dense and a little chewy. There are too many variables left open in the recipe, I think. The title of the recipe is "Hot Chocolate Cake" yet the ingredients state to use prepared hot cocoa - hot chocolate and hot cocoa are two different things. All I had at the time was instant hot chocolate mix so that's what I used. And that too leaves a lot of variables to consider - marshmallows or plain, should it be made with water, or milk, or a bit of both water and milk? I used mix with marshmallows as that was all I had, and prepared it with just water. I baked this up in two 8-inch round pans as upon pouring the batter into one pan it was nearly full; I expected the cake to rise a good bit and so got out my second pan for half the batter. The cake did not rise much at all. It also stuck to the pans; I think greased and floured pans would have been better than lightly greased pans. Will not be making this recipe again; what's left of the cake (which is all but a couple bites) is going in the trash.
- 3 large eggs
- 1 1⁄2 cups sugar
- 1 teaspoon vanilla extract
- 3⁄4 cup hot cocoa, prepared
- 1 tablespoon butter
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
Directions See How It's Made
- Preheat oven to 325°F.
- In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon. Beat in the vanilla.
- While you’re beating the eggs and sugar, heat the hot chocolate and butter in a small saucepan to just simmering. Add the hot chocolate mixture to the egg mixture in a slow, steady stream as you continue beating.
- In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring until they’re just combined.
- Pour the batter into a lightly greased 9 inch cake round. Bake for 50 minutes, or until the cake is a deep golden brown and starting to pull away from the sides of the pan. Remove the cake from the oven and cool it in the pan for 10-15 minutes. Run a knife around the sides of the pan.