Hot Chocolate Cake

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Hot Chocolate Cake Follow Me on Pinterest

 The other day I realized that I hadn’t posted a recipe for a good, basic chocolate layer cake on here. In fact, I don’t remember the last time that I posted any layer cake on here.

There’s one reason for that, and it’s the same reason that I don’t post more cupcakes on here – I’m a terrible decorator. Seriously. Making things look pretty is not something that comes easily to me.

But I love layer cakes (and cupcakes), so I needed to change that. That way I could share cakes like this Hot Chocolate Cake. This chocolate cake is moist and has a deep, rich chocolate flavor. It’s a delicious, super-chocolaty cake, and with a little buttercream on top, it’s hard to beat this cake.

Hot Chocolate Cake
  • 1 c. unsweetened cocoa powder
  • 1 c. hot chocolate (I use 1 cup of hot water mixed with 1.25 oz. of hot chocolate powder)
  • 1 ¾ c. granulated sugar
  • 1 ¾ c. all-purpose flour
  • 2 ½ tsp. baking soda
  • 1 tsp. kosher salt
  • 2 large eggs
  • 3/4 c. whole milk
  • 1/2 c. butter, melted
  • 1/4 c. Greek yogurt or sour cream (not fat-free)
  • 2 tsp. vanilla extract
  1. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans; set aside.
  2. In a small bowl, whisk together cocoa powder and hot chocolate; set aside.
  3. In a medium bowl, whisk together sugar, flour, baking soda, and salt; set aside.
  4. With an electric mixer (either hand or stand), beat eggs for 1 minute.
  5. Add milk, butter, and yogurt. Beat until well-combined.
  6. Stir in vanilla extract until incorporated.
  7. Add hot chocolate mixture, and stir to combine.
  8. Add flour mixture, and stir in until just combined.
  9. Divide batter evenly between prepared pans.
  10. Bake for 25-35 minutes, or until wooden toothpick inserted in center comes out clean.
  11. Cool in pans for 10 minutes.
  12. Remove cakes from pans and cool on wire rack until room temperature.
  13. The cake is now ready to frost and assemble.

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  1. says

    this cake sounds delicious – i’m trying to figure out why I’ve never thought to use hot chocolate in a cake! brilliant! I also wanted to tell you that if it wasn’t full of everything I’m not able to eat, i’d probably be making it right now (even though i’m supposed to be trying to lose weight). a continuation of that is that i’d follow your blog if i didn’t have the same problem of such eating restrictions – all that to say, i love your writing style, the look of your blog and everything else about it! =)
    Laura Waxman recently posted…Book Review Oct 2014My Profile

  2. Carey says

    Awesome recipe! These proportions worked like charm for me (no overflow or separation issues), and the result was moist and flavorful but not too heavy. I used a K-cup for the hot chocolate (end result of 1 c liquid) and it was just fine. Many many many thanks from our household!!

  3. Ashley says

    When making this recipe, on step 5 where you add the butter milk and yogurt to the eggs, I ended up with a foamy mess of what I believe is partially cooked egg on the top. It should state in the directions to temper the egg mixture when adding the butter so this doesn’t happen. Not sure what else could have caused this.

    The cake is baking now, I’m not sure if it’s going to turn out. The batter seems fine (I got most of the foamy stuff out of the eggs and milk), but I’m not positive. Has this happened to you before?

    • says

      No, that’s never happened to me before. I’ve never tempered the eggs unless I’m making a pudding or something where I’m mixing a hot liquid into the eggs to avoid scrambling them. I have several recipes that call for mixing buttermilk or yogurt into eggs, and I could see the mixture looking sort of curdled at that stage, but it should’ve still worked out.

      • Ashley says

        It did come out all right, but it ended up being really fudgy (kind of like a brownie) rather than a cake. Still delicious though. I was worried I had wasted a lot of good ingredients.

    • Marissa says

      I just made this cake and I think what happened was not the eggs cooking, but the melted butter hardening because it went from hot to cold. The same thing happened to me but it worked itself out when I added the chocolate mixture.

  4. says

    I just made this cake, following the measurements and directions exactly and using two standard 9 inch cake pans. After they were in the oven (at 350) for about 20 minutes, both pans bubbled over completely! Any idea what could have caused this? Is the 2 1/2 tsp. of baking soda correct? I’ve been baking for years and have never had anything like this happen. Any thoughts would be appreciated. I’ll be cleaning my oven for a while!

    • says

      I’m sorry to hear that! No, I really have no idea why that happened. I double checked the recipe, and the 2-1/2 teaspoons of baking soda is correct. I also used two standard 9-inch baking pans, and mine wasn’t close to bubbling over. When I post anything that could potentially bubble over, I advise placing it on a baking sheet, so the bubbling over wasn’t something that I anticipated with this recipe. Again, though, I’m sorry to hear that you had a bad experience with it.

  5. [email protected] says

    great recipe! Thanks for sharing, I will have to try this! Your cake stood out in the link party and i had to see who made it! It looks really yummy!

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