Hot-chocolate Layer Cake

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9 Ingredients

Number of servings

250grams salted butter, at room temperature
3 1/4 cups icing sugar mixture
2tablespoons cocoa powder, sifted
600mL thickened cream
2 Woolworths chocolate mud cake
1/2 cup white mini marshmallows
14 white marshmallows
125grams strawberries, hulled, halved
ingredient tip
Swap tipIf strawberries are not available, replace with raspberries or pink marshmallows for a similar pop of colour.
2 solid mini chocolate eggs, grated

Description

All the best parts of a creamy hot chocolate are front and centre in these tasty cake, which are layered with marshmallows, rich chocolate flavours and topped with strawberries for a true flavour sensation.

Swap tip:

Use up any leftover Easter chocolate in this recipe.

Method

Step 1 of 4

Using an electric stand mixer with the whisk attachment, beat butter on high speed for 3 minutes or until pale and creamy. Add half of the icing sugar mixture. Beat until well combined. Beat in remaining icing sugar until well combined. Add cocoa and 1 tbs hot water. Beat until well combined. Place 1 cup buttercream in a piping bag fitted with a 1cm plain nozzle or place in a reusable bag and snip 1cm from one corner. Reserve remaining buttercream.

Step 2 of 4

Clean whisk attachment. Beat cream in a clean bowl on high speed until firm peaks form.

Step 3 of 4

Cut each cake in half horizontally. Place 1 tbs reserved buttercream in the centre of a cake board or serving plate. Place 1 cake layer, base-side down on the buttercream. Press down lightly to secure. Pipe a ring of buttercream on the edge to create a border on the cake layer. Top with cup whipped cream, spreading so cream sits flush with the border. Scatter evenly with 1 heaped tablespoon mini marshmallows. Gently press into the cream. Top with a second cake layer, icing-side down. Repeat layers with buttercream, cream and mini marshmallows. Finish with final cake layer, using a base piece cut-side down. Run a palette knife around the piped buttercream edges to smooth out level with the side of the cake. Place in the fridge for 1 hour to set.

Step 4 of 4

Spread remaining reserved buttercream over the top and side of the cake. Smooth out with a cake scraper or palette knife. Top cake with remaining cream and decorate with white marshmallows, strawberries and remaining mini marshmallows. Sprinkle with chocolate. Serve.