Hot Cocoa Cake Food

HOT COCOA CAKE ROLL

Steps:

• Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and cream of tartar with a mixer on medium speed until soft peaks form, 3 minutes. Gradually beat in 1/4 cup granulated sugar. Increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
• Whisk the egg yolks with the remaining 1/2 cup granulated sugar, the oil, milk, vanilla and espresso powder in a large bowl. Sift the flour, cocoa powder, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg whites into the batter with a rubber spatula, then gently fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 10 to 12 minutes. Let cool 5 minutes.
• Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the cake with cocoa powder. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
• Meanwhile, make the filling: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, 2 minutes. Add 1 1/2 cups marshmallow cream and the vanilla; increase the speed to medium high and beat until fluffy, 2 minutes. Reduce the speed to low. Beat in the confectioners' sugar, then the milk, then increase the speed to medium and beat until thick and spreadable.
• Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife, then transfer to a rack set on a baking sheet.
• Make the glaze: Microwave the chocolate with the heavy cream in a microwave-safe bowl, stirring every 30 seconds, until smooth. Pour over the cake; spread to coat. Transfer to a platter and refrigerate 15 minutes.
• Microwave the remaining 1/4 cup marshmallow cream in a microwave-safe bowl, stirring every 5 seconds, until loose. Drizzle over the cake.

HOT COCOA MUG CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray four 6-inch cake pans with cooking spray.
• Prepare the cake mix according to the package directions. Divide the batter among the prepared pans and bake until a tester inserted in the center comes out clean, about 35 minutes. Cool on a rack 10 minutes, then unmold and cool completely.
• For the buttercream frosting: Beat the sugar, butter and salt with an electric mixer on medium speed in a large bowl until incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Mix in enough milk to make it spreadable. Reserve 1/2 cup frosting in a piping bag fitted with a round tip. Mix food coloring into the remaining frosting to desired color.
• For the decorations: Cut off the domed tops of the cake rounds with a serrated knife so they are completely flat (save the trimmings for another use). Using a paring knife or 5-inch round cutter, cut a 5-inch circle from the center of one cake round, making sure to keep the outer ring intact (this will be the rim of the mug). Trim the cutout circle to a thickness of 1 inch, then use a paring knife to cut out a handle that is about 4 inches long and 2 inches wide. While you assemble the cake, freeze the handle on a small plate until very firm (this will make it easier to frost).
• Place a cake round cut-side up on a cake stand or serving platter. Spread with a thin layer of frosting almost to the edge. Top with another cake round and spread with a thin layer of frosting. Repeat with a third round. Top with the cake ring. Frost the entire cake with a thin layer of frosting to make a crumb coat (you don't need to frost the inside of the ring). Spread a thin layer of frosting on the handle. Freeze the cake and handle until the frosting is set and the handle is firm, about 30 minutes.
• Frost the cake--excluding the center cutout on the top--with more frosting. Smooth the sides and rim with an offset spatula. Frost the handle.
• Hold the handle gently against the cake and insert two to four 4-inch skewers to attach it. Smooth over any smudges in the frosting on the handle. Pipe a stripe of the reserved white frosting around the top and bottom of the mug (or wrap with strips of sour candy rope).
• When ready to serve, fill the cavity at the top of the cake with the pudding and spread flat to the rim with an offset spatula. Just before serving, top with whipped cream, leaving a rim of pudding showing.

HOT COCOA CAKE

Steps:

• Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
• In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
• Combine the coffee powder with the hot water. Add to the mixing bowl.
• In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
• Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
• Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.

HOT CHOCOLATE CAKE

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.

COCOA CAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Using a spoon, make 3 wells in the dry ingredients. Pour oil into the first, vinegar into another and vanilla into the third. Slowly pour water over all. Beat on low speed until thoroughly combined (batter will be thin). , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool in pan on a wire rack. Dust with confectioners' sugar.

HOT COCOA CAKE WITH WHIPPED MARSHMALLOW

Steps:

• Preheat the oven to 350 degrees F. Spray three 8-inch round baking pans with nonstick baking spray - make sure it's the kind that has the flour in the spray!
• In a bowl, whisk together the flour, sugar, cocoa, baking soda, powder and salt.
• In the bowl of your electric mixer fitted with a paddle attachment, beat the buttermilk, oil and eggs on medium speed until combined. Beat in the vanilla extract. With the mixer still on medium speed, beat in the dry ingredients until they are just combined, scraping the bottom and sides of the bowl if needed. Beat in the coffee until combined.
• Divide and pour the batter into the prepared cake pans. Bake the cakes for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for about 30 minutes in the pan, then carefully invert onto parchment paper to let them cool completely.
• I actually like to do this part ahead of time. Once cool, I wrap the cake layers in plastic wrap and stick them in the freezer, if only for 30 minutes. This helps the frosting go on nicely!
• When you're ready to frost, add a dollop of frosting on top of two cakes and layer the cakes together. Add the remaining frosting and cover the cake.
• Pipe the whipped marshmallow on top of the cake. Sprinkle with cocoa powder. Slice and serve when you're ready!
• We love to keep this cake in the fridge (Eddie loves cold cake!) and I would recommend that since it has the cream cheese frosting. Bring it out 30 to 60 minutes before serving so it can come to room temperature.
• In the bowl of an electric mixer, beat cream cheese until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. Add in melted chocolate. If the frosting it a bit too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional sugar gradually.
• To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high.
• Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
• Fill a piping bag with the marshmallow and pipe puffs on top of the chocolate cake. Sprinkle with cocoa powder!
• Note: the marshmallow can be done ahead of time and holds up nicely in the fridge. If you have more than 24 hours though, I would wait as long as you can to add the marshmallow!

TEXAS HOT COCOA CAKE

Steps:

• Combine in saucepan cocoa, butter, oil, and water.
• Bring to a boil, stirring; let cool.
• Combine sugar and flour in a large bowl.
• Pour cocoa mixture, when cooled, over flour and sugar; and beat until smooth.
• Combine buttermilk, eggs, soda, cinnamon and vanilla; then beat into above mixture.
• Grease and flour a 13x9 inch pan; bake at 400 degrees for 35-40 minutes.
• Frosting: Start 10 minutes before baking is done.
• Combine frosting ingredients except for confectioner's sugar in a bowl, mix.
• Add confectioner's sugar; stir well, then beat until thick.
• Spoon frosting over hot cake.
• Top with nuts if desired.

HOT COCOA "CUPCAKES"

Steps:

• Make the Cake: Preheat the oven to 350 degrees F.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
• Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
• Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
• Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
• When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.

HOT COCOA CAKE BALLS

Steps:

• * Make cake mix ACCORDING TO DIRECTIONS ON box. Add in 2 packages of hot cocoa powder to the batter. Bake according to directions on box.
• * Allow cake to cool completely.
• * Crumble cake into large bowl. Make sure it is finely crumbled with no big pieces. Add vanilla frosting. You don't have to add the whole tub - I use about 2/3. Just enough to make the cake stick together.
• * Shape cake into balls. Don't make them too big. Once shaped, put into the freezer for about 30 minutes.
• * Melt candy coating according to directions.
• * Drop cake ball into the candy coating and gently toss with a fork to completely cover. Place ball on wax paper. If you have a fork mark, just dab some candy coating on to cover.
• * Dip 2-3 balls and then sprinkle with hot cocoa mix while still wet. Repeat until all balls are covered.
• * Allow to set until completely dried.

HOT COFFEE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt.
• Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
• Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
• Pour batter evenly between two 9" pans (or use cupcake liners) and bake on middle rack of oven for about 35 minutes (18 min for cupcakes), until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
• Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake.
• Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks.
• Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

HOT COCOA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper or foil liners., Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking cocoa, hot cocoa mix, baking powder and baking soda; beat into creamed mixture alternately with milk, beating after each addition., Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool in pan 10 minutes before removing to wire racks; cool completely., For frosting, beat butter until creamy. Beat in marshmallow cream and vanilla. Beat in confectioners' sugar alternately with milk. Beat on medium speed until fluffy, about 2 minutes. Spread or pipe onto cupcakes. Add toppings as desired.