*I’m sharing this post on behalf of SHARFFEN BERGER as part of a sponsored series by Social Stars.
One of my favorite parts of the holiday season is making and drinking my famous Thick Spiced Italian Hot Chocolate. I love it so much that I decided it needed to make in a more substantial form – cake. The most important part of any chocolate cake? The quality of the chocolate used. SCHARFFEN BERGER Unsweetened Cocoa Powder fit the bill flawlessly. Organic and non-gmo, SCHARFFEN BERGER Cocoa Powder is Rainforest Alliance Certified and sourced from small cocoa farms.
SHARFFEN BERGER Cocoa powder is pure in flavor, unbeatable in quality, and was the perfect cocoa powder to do my spiced hot chocolate cake justice.
The cake is pure chocolate. Soft and rich. Layering it with a spiced buttercream brings it to life. Grass-fed butter is whipped with powdered sugar, cinnamon, and just a dash of cayenne pepper. The cayenne adds a little bit of heat and is what sets this cake apart from other hot chocolate-inspired cakes. I topped the cake with little meringue mushrooms and cinnamon sticks, but if you wanted an easier way to decorate it, cinnamon sticks and rosemary sprigs would suffice. I like to store the cake in the fridge, but let it sit at room temperature for an hour or two before serving.
- FOR THE CAKE;
- 3 cups Flour
- 2½ cups Raw Cane Sugar
- 1 tablespoon Baking Powder
- 2 teaspoons Baking Soda
- 1 cup SCHARFFEN BERGER Cocoa Powder
- 1½ teaspoon Himalayan Pink Salt
- 1 teaspoon Espresso Powder
- 3 Eggs
- 1 tablespoon Vanilla
- ¾ cup Coconut Oil (liquefied)
- 1½ cups Milk
- 1 cup Boiling Water
- FOR THE FROSTING:
- 1 Pound Salted Grass-fed Butter, softened
- 2 tablespoons Vanilla
- 1½ teaspoons Cinnamon
- ⅛ teaspoon Cayenne Pepper(ground)
- 1 Pound Powdered Sugar
- FOR THE GANACHE:
- 1 cup Dark Chocolate Chips(I used 60%)
- ¾ cup Heavy Cream
- TOP WITH:
- Powdered Sugar
- Cinnamon Sticks
- Mini Pinecones
- Meringue Mushrooms
- 1 teaspoon Vanilla
- ½ cup Boiling Water
- FOR THE CAKE:
- Preheat the oven to 350 degrees. Grease and flour three 8 inch round baking pans. Line the bottoms of each pan with a circle of parchment paper.
- Place the flour, sugar, cocoa powder, salt, baking powder, baking soda, and espresso powder in a large bowl and whisk to combine.
- Add the egg, oil, milk, vanilla, and water to the dry ingredients and whisk in just until smooth. Divide the batter between the prepared pans and bake in the preheated oven for 25-30 minutes, or until puffed and firm on top and a tester inserted into the middle comes out mostly clean, with a few moist crumbs attached.
- Remove and let cool for 5 minutes in the pan. Remove cake layers from pans and let cool completely before frosting.
- FOR THE FROSTING:
- Place the butter in a large bowl along with the vanilla, cinnamon, and cayenne. Beat with an electric mixer until well combined. Beat on low, adding the powdered sugar a few tablespoons at a time, until all of the sugar has been whipped in. Scrape the bowl down, turn the speed up to medium, and beat the frosting for another 30 seconds.
- FOR THE GANACHE:
- Place the chocolate and cream in a small saucepan and heat over medium heat. Whisk together as the chocolate melts, until a smooth mixture forms. Remove from heat.
- TO ASSEMBLE:
- Frost the cake using the spiced frosting. Pour the ganache over the top of the cake spread just to the edges of the top of the cake. Chill until ganache is set.
- Dust the cake with powdered sugar and top with cinnamon sticks, mushrooms, and greenery.
Jean says
This cake is pure magic <{:)
Cleo says
This cake is gorgeous. And if I may say, your photos are just beautiful! I almost get taken away by them and forget about the recipe …… almost, but not quite …… 😉
Pat says
The photography and food styling are amazing. I loved the technique of frosting on the sides of the cake. I wondered how you did that. Beautiful!
Claire says
This cake is beautiful!!!! I’m so going to make this for Christmas eve’s dessert xoxoxo
Kayley says
Thank you Claire!
Ella Frances says
Stunning photos and cake! What did you shoot this with? Turned out great!
Kayley says
Thank you Ella! I used a canon 5d mark ll with a 50mm 1.4 lens 🙂
Nova says
Howbdo you make the marbling effect with the frosting on the side of your cake?
Kayley says
The sides of the cake are frosted with the spiced frosting, then scraped for a naked cake look where the cake layers show through. Then I swiped little dollops of the ganache across the side and scraped the sides with a bench scraper to blend it in =)
wc says
Stunning cake and photos. How did you get the look on the sides of the cake? It doesn’t appear to be just frosted with the spiced frosting as described in the assembly instructions.
Thanks!
Kayley says
Thank you so much! The sides of the cake are frosted with the spiced frosting, then scraped for a naked cake look where the cake layers show through. Then I swiped little dollops of the ganache across the side and scraped the sides with a bench scraper to blend it in. That’s it!
Kelly says
Did you use the ganache on the sides to achieve that effect?
Kelly says
Nevermind! Found where you already answered!
Jennifer cole Baker says
Wow!!! Look at this mouthwatering cake!! I’m def. Going to make this soon!! Check out the Recipe!!
Kayley says
Thank you Jennifer!
Robin Brune says
I don’t think I would have put actual mushrooms on the cake not my favorite but other than that this cake is awesome looking and I would definitely make for sure.
Kayley says
Thank you Robin! I wouldn’t put actual mushrooms on the cake either, yuck! Luckily, these are just made of meringue and chocolate =)
Traci Pape says
Looks delicious! Gotta try this recipe.
Elle says
What a stunning cake! I would almost feel bad in eating such a beautiful peice of art… Almost!
Susan Estes says
looks so decadent, im goibg to have to give it a try
Teresa Tinsley says
Looks delicious
Paige says
Looks so delicious!
Lejla says
Thank you for this recipe. It looks so good, that I’ve decided to make it for my birthday next weekend
But, I’ll make it using 24 cm tins and I wonder how to adjust the measurements
Thanks!
Wayne F says
OK, now off to the kitchen I go in hope of making something great like that!!!
Kaela says
Can’t wait to try this beautiful. Cake!
Connie Huddleston says
I was looking through the photos at Crowdtap and I was wondering if you were an artist it sure looks like it
everything looks to pretty to eat .
Michelle Goldsboro says
…OMG my pallet is so ready to taste this wonderful looking cake!
Pamela Brannon says
This recipe seems to be self explaining ,So my granddaughter and I are going to make this .It looks and sounds Delicious .
NANCY RODNEY says
This cake is a little work of art.
Rebecca Moore says
Looks absolutely phenomenal!!!!
Anna Speaks says
It looks beautiful and de delicious.
Scarlett says
Yummy!!’
Carol Kuschill says
Zumbo on Australia’s TV show, “Jest Desserts” would be thrilled to offer contestants a chance to have this cake featured on his show.
sharon kingsley says
I want a slice now, please
Kristy says
It looks too beautiful to eat!!
Lois Wears says
looks delicious and chocolately goodness.
Debbie Rose says
This cake is delicious.looks as good as it tastes
Misty says
Looks and sounds delicious!!
Carol Yates says
Looks delicious! Simply a beautiful display!
Amy Windsor says
That cake looks absolutely amazing and I bet it tastes just as amazing as it looks
Hope Carpintino says
Looks Devine, can’t wait to try and make this.
Hope Carpintino says
Looks wonderful except the mushrooms. I don’t understand the mushrooms. Otherwise it looks wonderful.
Kayley says
Thanks Hope! The mushrooms are made of meringue and chocolate- like a little cookies
Katherine Martin says
Thank you so much for sharing this recipe Kayley! I made it for my coworker’s 40th birthday and she was absolutely elated to receive it. A few others in the office said it was the best cake they’d ever had.
Lea says
Well of course you cake and photos are delish and gorgeous as always! But the best part is the cutie pie in Mommy’s arms as she places the last few touches on the cake. Precious!!!