(Bobbi Lin/Food52)

Ditch the mug & make this hot cocoa cake instead

Complete with a peppermint marshmallowy topping


Grant Melton
December 15, 2018 11:59PM (UTC)
This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
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When I was a kid, I loved nothing more than a mug of hot cocoa on a cold day. After stomping the snow off my boots and shedding my puffy, woolen layers, I’d head to the kitchen to whip up a cocoa creation.

After countless cups of just-add-water mixes, I couldn't help but get creative. I learned adding a little less water than directed made the drink thicker, more chocolatey. A splash of heavy cream gave the cocoa a richer, delightful consistency. I occasionally stirred in some of my parent’s French-vanilla flavored coffee creamer (shh!) or, I’d replace the hot water for some warm coffee for a DIY mocha.

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But my favorite add-in of all was using a candy cane to mix up the cocoa, giving the drink a peppermint twist. I topped off the steamy mug with a dollop of marshmallowfluff that would melt almost instantly, resulting in a sticky sweet, chocolatey mess that enjoyed to the last drop.

Every Christmas I make a special cake to celebrate the season. This year, I’m using my favorite childhood cocoa creation as inspiration.

For the cake, I whip up a one-bowl chocolate cake batter. It’s simple and classic because, like the hot cocoa drink of my youth, it’s all about the minty marshmallow topping. Instead of using marshmallow fluff, I make a Swiss Meringue instead, adding a hint of peppermint extract so that it tastes like it was mixed up with a candy cane. Don't worry—it’s just as sticky and superbly sweet as the stuff from the jar.

Top the cake with fluffy peppermint meringue, then drizzle everything with a warm milk chocolate ganache. The cake becomes a decadent frothy mess that, like a warm mug of cocoa, you’ll enjoy to the last drop… er, bite.

Hot Cocoa Cake with Peppermint-Marshmallow Frosting
Serves: 8-10
Ingredients

For the cake

1 1/4 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup milk
1 egg
1/4 cup canola oil

For the peppermint-marshmallow topping & chocolate ganache

3 egg whites
3/4 cup sugar
1 drop peppermint extract
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/4 cup heavy cream
1/2 cup milk chocolate chips

Click here to read the full recipe.

 


Grant Melton

MORE FROM Grant Melton


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