Directions
- Preheat the oven: Set oven to 175°C (350°F). Grease and flour a 9x13-inch (23x33 cm) baking pan.
- Prepare the cake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth. Gradually stir in hot water until the batter is well combined—it will be slightly thin, which is perfect for a moist cake.
- Bake the cake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool slightly.
- Poke the cake: Using the handle of a wooden spoon or a skewer, poke holes all over the cake, about 1 inch apart. This allows the hot chocolate filling to seep into the cake.
- Prepare the hot chocolate filling: In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and stir in chocolate chips until smooth. Gently fold in mini marshmallows.
- Add the filling: Pour the warm chocolate mixture evenly over the poked cake, pressing it gently into the holes to soak through. Allow the cake to cool completely.
- Frost the cake: Beat the butter, powdered sugar, milk, and vanilla extract until creamy. Spread over the cooled cake for a smooth, sweet finish.
- Serve: Slice into squares and serve with a mug of hot cocoa for the ultimate indulgent experience. Optional: sprinkle with extra mini marshmallows or chocolate shavings for a festive touch.
Recipe Details
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 12
Difficulty: Easy
Variations & Substitutions
- Peppermint twist: Add ½ teaspoon peppermint extract to the frosting for a holiday version.
- Caramel filling: Swap chocolate for salted caramel sauce for a gooey variation.
- Nutty crunch: Top with chopped toasted nuts like hazelnuts or pecans for texture.
- Vegan option: Use plant-based milk, coconut cream, and vegan chocolate chips.
Serving Suggestions
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