Category: Dessert Recipes

This Hot Chocolate Cake is a moist chocolate cake, hot chocolate buttercream frosting and marshmallow filling! The combination is wonderfully decadent and addicting!

HOT CHOCOLATE CAKE

Hot chocolate just feels very holiday-y to me, but it’s obviously perfect for any cold weather.

And I’m a big hot chocolate fan. Have you ever tried it with Baileys in it? It’s amazing. And the more marshmallows the better.

HOW TO MAKE A HOT CHOCOLATE CAKE

Since hot chocolate isn’t going to be strong enough on it’s own to give a cake a full on chocolate flavor, the cake has to use both cocoa powder and hot chocolate. Otherwise you’d have a vanilla cake with a smidge of chocolate flavor. Not what we want.

Not only is the chocolate make amazing (if you haven’t tried it yet, you have to), but the frosting is SO good! It’s made with four whole packets of hot chocolate (assuming you use the individual packets for a cup of hot chocolate), but it’s dissolved in a small amount of milk, so you get loads of hot chocolate flavor without thinning out your buttercream. Sweet!

FLUFFY MARSHMALLOW FROSTING

The only thing that could make this cake better is a wonderful marshmallow filling. I used a marshmallow frosting made with just three ingredients – butter, powdered sugar and marshmallow cream. And since more marshmallows are better, I used almost a full container and a half of cream. I also made sure that this cake had three layers of filling. Not one, not two, but three.

The trick with this cake is layering everything. The marshmallow filling is on the softer side when at room temperature, so you will want to refrigerate the cake for about an hour after you torte and fill it – prior to frosting the full cake and decorating it. You might be able to get by without that step, but you’ll have to be really careful, since the layers slip around a bit. So do yourself a favor, and refrigerate it – it’ll be much easier to work with and it won’t budge again.

Once the cake is frosted, I added a white chocolate drip and a ring of marshmallows on top. I was torn between a white chocolate and regular chocolate drip. Both would have been so fun. But ultimately, since hot chocolate is covered with white marshmallows, I went white.

To help give yourself full coverage with the marshmallows, it’s helpful to have both mini marshmallows and marshmallow bits, which can fill in gaps and small spaces really well. It also gives a little size variety, which looks a little more interesting.

BEST HOT CHOCOLATE CAKE

The final result of this Hot Chocolate Cake is one amazing dessert! The combination of moist chocolate cake, smooth hot chocolate frosting and fluffy marshmallow filling is amaizing.SO yummy and such a fun cake!

HOT CHOCOLATE CAKE

This Hot Chocolate Cake is a moist chocolate cake, hot chocolate buttercream frosting and marshmallow filling! The combination is wonderfully decadent and addicting!

• Author: Zeeshan
• Prep Time: 2 hours 15 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 5 minutes
• Yield: 12-14 slices 1x
• Category: Cake
• Method: Oven
• Cuisine: American

Ingredients

CHOCOLATE CAKE

2 cups (260g) flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup (240ml) milk
1 cup (240ml) vegetable oil
1 1/2 tsp vanilla
1 cup (240ml) hot water

HOT CHOCOLATE BUTTERCREAM FROSTING

4 tbsp (60ml) hot water/milk
2.92 oz hot chocolate powder mix*
1 1/2 cups (336g) unsalted butter, room temperature
1 1/4 cup (237g) shortening
10 cups (1150g) powdered sugar
2 tbsp (14g) natural unsweetened cocoa powder
1–2 tbsp water or milk

MARSHMALLOW FILLING

1/2 cup (112g) unsalted butter, room temperature
1 cup (115g) powdered sugar
10 oz marshmallow creme

WHITE CHOCOLATE GANACHE

6 oz (1 cup) white chocolate chips
3 tbsp (45ml) heavy whipping cream
Mini marshmallows
Marshmallow bits

VANILLA BUTTERCREAM, OPTIONAL

1/2 cup (112 g) unsalted butter, room temperature
2 cups (230 g) powdered sugar
1/2 tsp vanilla extract
1–2 tbsp water/milk

INSTRUCTIONS

1. Prepare two 8 inch cake pans (see note below) with parchment paper circles in the bottom, and grease the sides. Preheat oven to 300°F (148°C).
2. To make the chocolate cake, add the dry ingredients to a large bowl and whisk together.
3. Add the eggs, milk, oil and vanilla extract to the dry ingredients and mix until well combined.
4. Add the hot water and mix until well combined.
5. Divide the batter evenly between the cakes pans and bake for 45-50 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to cooling racks to cool completely.
7. To make the hot chocolate frosting, dissolve the hot chocolate powder into the hot water or milk. It’ll be fairly thick. Set aside.
8. Add the butter and shortening to a large mixer bowl and beat until smooth.
9. Add about half of the powdered sugar and mix until well combined and smooth.
10. Add the hot chocolate mixture and cocoa powder and mix until well combined and smooth.
11. Add the remaining powdered sugar and mix until well combined and smooth.
12. Add additional water or milk as needed to get the right consistency.
13. To make the marshmallow filling, add the butter to a mixer bowl and beat until smooth.
14. Add the powdered sugar and beat until well combined and smooth. It’ll take a bit for it all to fully incorporate, so scrape down the sides of the bowl as needed and keep mixing.
15. Stir in the marshmallow cream. Set filling aside.
16. When you are ready to build the cake, remove cake domes from top with a large serrated knife, if needed. Divide each cake into two layers, so you have four total layers.
17. Place the first layer of cake on cake plate or cardboard cake circle. Add half a cup of hot chocolate frosting and spread into an even layer.
18. Pipe a dam around the outer edge of the cake, then fill it with about 3/4 cup of marshmallow filling. Spread into an even layer.
19. Place the second layer of cake on top and add another layer of hot chocolate frosting and marshmallow filling.
20. Repeat with the third layer of cake and filling, then top the cake with the final layer.
21. Spread a light crumb coat around the sides of the cake, then refrigerate for about an hour to let the filling firm up a bit. The layers will slip around a bit if you skip this step.
22. After refrigerating, frost the outside of the cake. Feel free to use my tutorial for frosting a smooth cake with buttercream.
23. To make the white chocolate ganache, add the white chocolate chips to a medium sized bowl. Heat the cream just until it begins to boil, then pour over the white chocolate.
24. Whisk the chocolate mixture so that it begins to melt. Heat for another 10 seconds and whisk to continue melting. If needed heat another 10 seconds.
25. Drizzle the white chocolate around the top edge of the cake. I like to use a squeeze bottle, but you can also use a spoon or any other method.
26. Fill in the top of the cake with the ganache and spread evenly.
27. To create the ring of marshmallows, make the vanilla buttercream. Add the butter to a mixer bowl and beat until smooth.
28. Add half of the powdered sugar and beat until smooth.
29. Add a tablespoon of water or milk and the vanilla extract and beat until smooth.
30. Add the remaining powdered sugar and beat until smooth. Add additional water or milk, if needed for the right consistency.
31. Pipe a ring of the vanilla buttercream around the top edge of the cake, then add mini marshmallows and marshmallow bits.
32. Refrigerate cake until ready to serve. Cake is best served after letting it sit out for a few hours to come closer to room temperature. Cake is best when stored well covered for 2-3 days.

NOTES

1. For the hot chocolate powder mix, I used four 0.73 individual packets of hot chocolate powder. If you have one large container of hot chocolate powder, it would be about 20 tablespoons.
2. These two cakes are fairly tall once baked, so they will completely fill an 8×2 inch cake pan. If you have 8×3 inch pans, those would be ideal.

Keywords: hot chocolate cake, chocolate cake recipe, easy chocolate cake, marshmallow frosting, hot chocolate dessert, best chocolate dessert ideas, best chocolate dessert recipe

This easy Blackberry Cobbler recipe takes just 5 ingredients and 10 minutes to prepare. It’s got a sweet, juicy filling and a sugary golden crust!

But this recipe is amazing and requires absolutely no baking skills of any kind.

Let’s go over some really easy FAQ.

HOW TO TELL IF A BLACKBERRY RIPE

• Ripe blackberries are deep black in color as opposed to purple or red.
• They’re also very full and plump.

Using unripe blackberries will result in a sour taste as opposed to being sweet and juicy.

DIFFERENT BERRIES FOR COBBLER

• I love how the blackberries in this recipe are so big and juicy, but alternative options include blueberries, raspberries, strawberries, peaches, or a combination of several!
• Frozen berries work well in this recipe as well, be sure to add them when they’re frozen. If you let them thaw, they’ll be mushy and the consistency will be off.

SELF RISING FLOUR VS ALL PURPOSE FLOUR

• Self rising flour contains a leavening agent that helps make baked goods rise. It’s often used to make biscuits and other fluffy baked goods.

HOMEMADE SELF RISING FLOUR

• 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.

HOW TO STORE LEFTOVER COBBLER

• Baked Cobbler can be covered and stored at room temperature for up to 3 days, or in the refrigerator for up to a week.

FREEZING LEFTOVER COBBLER

• This Cobbler can be frozen and it’s best if you do so after it’s been baked due to the leavening agent in the flour.
• To reheat, let it thaw overnight and bake it in a covered oven-safe dish at 350° until heated through. The amount of time will depend on how much you’re heating.
• You can also reheat in the microwave.

BEST PAN SIZES FOR THIS RECIPE

• I use my trusty 9 x 13 inch pan for this recipe and it works perfectly.
• A 9 x 9 inch pan would work well too.

WHAT TO SERVE WITH BLACKBERRY COBBLER

• Just kidding. I just want to see if you’re paying attention. The obvious answer is vanilla ice cream.
• Should you choose to omit this very important addition, I will find you…ice cream in hand.

BLACKBERRY COBBLER

Servings

4

Author: Zeeshan

This easy Blackberry Cobbler recipe from The Pioneer Woman takes just 5 ingredients and 10 minutes to prepare. It’s got a sweet, juicy filling and a crisp golden crust!

Ingredients

• 1 1/4 cups + 2 tablespoons sugar separated
• 1 cup self-rising flour* see notes for easy homemade version
• 1 cup whole milk see notes
• 1/2 stick butter melted
• 2 cups fresh (or frozeblackberries rinsed and patted dry.
• Vanilla ice cream for serving

Instructions

1. Preheat the oven to 350 degrees.
2. Combine 1 cup of sugar with 1 cup of flour in a large bowl.
3. Stir in the milk, then the melted butter. Mix until well-combined.
4. Pour onto the bottom of a greased 9×13 baking dish.
5. Distribute the berries throughout the top. (They’ll sink in further as they bake.)
6. Sprinkle ¼ cup sugar over the top, reserving 2 tablespoons for later.
7. Bake for 50 minutes, remove from the oven and sprinkle remaining 2 tablespoons sugar on top.
8. Bake for 10 minutes, or until the top is golden brown.
9. Serve immediately, (with ice cream of course)!

Recipe Notes

*Although the original recipe calls for whole milk, I’ve used 1% before and it comes out great.

HOMEMADE SELF RISING FLOUR

• 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.

DIFFERENT BERRIES FOR COBBLER

• I love how the blackberries in this recipe are so big and juicy, but alternative options include blueberries, raspberries, strawberries, peaches, or a combination of several!
• Frozen berries work well in this recipe as well, be sure to add them when they’re frozen. If you let them thaw, they’ll be mushy and the consistency will be off.

NUTRITIONAL INFORMATION

Calories: 424, Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 29mg, Potassium: 228mg, Carbohydrates: 95g, Fiber: 5g, Sugar: 69g, Protein: 7g, Vitamin A: 255%, Vitamin C: 15.1%, Calcium: 94%, Iron: 0.7%

The first step to great food is great knife skills.

Recipes often call for boneless skinless chicken thighs, yet finding them in supermarkets can be a bit of a hassle. You’re far more likely to find bone-in thighs or even whole legs. Knowing how to take that bone out yourself will save you some hassle and provide you with some good bones for making stock in the process.

I’ve tried dozens of methods of boning chicken thighs. As it turns out, the easiest is also the one that provides the best yield, scraping every last bit of meat from the bone. Here’s how you do it.

Step 1: Locate the Joint

If you’re starting with whole chicken legs, you’ll have to remove the drumstick from the thigh. Place your thumb over the joint and move the thigh bone back and forth with your other hand to find the articulation point. This is where you’ll cut.

Step 2: Divide the Leg

Insert a sharp boning or paring knife into the joint. It should slide right through. If there is resistance, move the blade around until you find the space between the joints.

Step 3: Set Aside Drumstick

Set aside the drumstick for another use (they go great on the grill.

Step 4: Remove the Skin

Peel the skin off the chicken thigh using your hands.

Step 5: Trim Fat

Trim off any excess fat with your knife and discard.

Step 6: Find the Bone

Flip over the thigh so that the rough side is up and locate the single bone that runs through it. Your goal is to remove this bone with minimal damage to the meat.

Step 7: Make the First Incision

Keeping the fingers of your non-knife hand curled for protection (raw chicken can be slippery) and using the tip of the knife, score a line through the meat along the length of the bone.

Step 8: Expose Bone

Expose the top of the bone by using the tip of your knife in short, flicking motions, making sure to keep your fingers well away from the blade.

Step 9: Scrape the Bone

Grasp one end of the bone with your non-knife hand (a little piece of paper towel can help if it’s very slippery), then using the base of your knife, scrap the meat off of the bone in short, firm flicks. A boning knife should have a curved bolster designed for this task. If using a paring knife, just use the section of the knife closest to the handle.

Step 10: Separate Meat From Bone

When the meat has been mostly scraped off the bone, separate the end of the bone completely from the meat. Trim away any gristle or bits of bone or cartilage that may have remained on the meat. Save bones for stock.

General Tso’s chicken gets a makeover with this homemade marinade, crisp coating, and sweet and salty glaze.

General Tso’s chicken, with an extra-crisp coating that stays crisp even when coated in a glossy sauce that balances sweet, savory, and tart elements.

Why this recipe works:

• A balanced sauce has plenty of vinegary kick to balance out the cloying sweetness that most restaurant versions have.
• Cooking the aromatics for the sauce at a lower temperature lets their flavors develop without having to superheat your wok or skillet.
• We add vodka to our chicken coating. Its higher volatility and ability to inhibit gluten formation leaves you with a superior crisp crust.
• Adding some of our marinade to our dry coating mixture creates little nuggets of coating that cling to the chicken pieces, adding more surface area for extra crunch.

Note: Shaoxing wine can be found in most Asian markets. If unavailable, dry sherry can be used in its place. If you can’t find boneless skinless chicken thighs, you can debone them yourself using this guide. If you can’t find whole dried chilies, substitute with 1/4 teaspoon crushed red pepper flakes.

YIELD:Serves 4 to 6

Ingredients

• For the Marinade:
• 1 egg white
• 2 tablespoons dark soy sauce
• 2 tablespoons Shaoxing wine (see note)
• 2 tablespoons 80-proof vodka
• 1/4 teaspoon baking soda
• 3 tablespoons corn starch
• 1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
• For the Dry Coating
• 1/2 cup flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• For the Sauce:
• 3 tablespoons dark soy sauce
• 2 tablespoons Shaoxing wine (see note)
• 2 tablespoons Chinese rice vinegar or distilled white vinegar
• 3 tablespoons homemade or store-bought low-sodium chicken stock
• 4 tablespoons sugar
• 1 teaspoon roasted sesame seed oil
• 1 tablespoon corn starch
• 2 teaspoons peanut, vegetable, or canola oil
• 2 teaspoons minced garlic (about 2 medium cloves)
• 2 teaspoons minced fresh ginger (about one 1-inch piece)
• 2 teaspoons minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
• 8 small dried red Chinese or Arbol chilies (see note)
• To Finish:
• 1 1/2 quarts peanut, vegetable, or canola oil for deep frying
• Steamed white rice for serving

Directions

1. For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
2. For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
3. For the Sauce: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
4. Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.
5. To Finish: Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
6. Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
7. Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
8. Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.