Hot Cocoa Cake with Marshmallow Buttercream
Enjoy a rich, decadent Hot Cocoa Cake with marshmallow buttercream using C&H® sugars for a perfectly paired holiday dessert.
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Cooking tools:
- Hand mixer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cake pan
- Oven
- Cooling rack
- Offset spatula
- Chef's knife
- Spoon
- Toothpick
- Cake board
- Bench scraper
- Freezer
- Refrigerator
- Plastic wrap
- Measuring glass
Ingredients
- <p>400 grams/ 2 cups C&H® Light Brown Sugar
- 100 grams/ 1/2 cup Vegetable (or Canola oil)
- 3 large Eggs
- 8 fl. oz./ 1 cup Hot water
- 360 grams/ 3 cups All-purpose flour
- 5 grams/ 1 tsp. Salt
- 4 grams/ 1 tsp. Baking powder
- 3 grams/ 1/2 tsp. Baking soda
- 64 grams/ 3/4 cup Unsweetened cocoa powder
- 8 fl. oz./ 1 cup Buttermilk (or Whole/2% milk)</p>
- <p>226 grams/ 1 cup Unsalted butter
- 454 grams/ 4 cups Powdered sugar
- 8 oz./ 1 cup Marshmallow Creme
- 30 grams/ 2 Tbsp. Heavy whipping cream
- 5 grams/ 1 tsp. Vanilla
- Pinch Salt
- 3 grams/ 1/2 Tsp Cocoa Powder (optional)
- 8 oz/ 1 Cup Mini marshmallows (optional) </p>
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