Hot Chocolate Cake 

Ingredients:

  • (3) 6 inch chocolate cake layers (click here for recipe)

  • Vanilla Swiss American buttercream (click here for recipe)

  • Black, White, Red fondant

  • Acrylic Discs (optional)

  • 2 toothpicks

  • 1 cup marshmallows

  • 1/2 cup chocolate chips

Chocolate Disk Assembly:

  • Step 1: Melt chocolate chips

  • Step 2: Spread out onto parchment paper in a circle

  • Step 3: Place marshmallows on top of chocolate disk before it hardens

Chocolate Disk Assembly:

  • Step 1: Melt chocolate chips

  • Step 2: Spread out onto parchment paper in a circle

  • Step 3: Place marshmallows on top of chocolate disk before it hardens

Handle Assembly:

  • Step 1: Roll out white fondant and red, twist tightly

  • Step 2: Place toothpick on each side

  • Step 3: Curl into proper shape and let dry for at least 1 hour

Face Assembly:

  • Step 1: Roll out black fondant into circles

  • Step 2: Roll out white smaller circle and place on top of black

  • Step 3: Roll out small straight line and curve for nose

Cake Assembly Directions:

  • Step 1: Level cake layers with a "cake leveler"

  • Step 2: Spread buttercream at center of cake board

  • Step 3: Place down 1st layer

  • Step 4: With an ice cream scoop put on layer of frosting and smooth

  • Step 5: Place down 2nd layer and repeat frosting process

  • Step 6: Place 3rd layer upside down

  • Step 7: Cover entire cake with a crumb coat of frosting

  • Step 8: Put cake in fridge for 20 minutes to chill

  • Step 9: Remove from fridge and cover with another coat of frosting

  • Step 10: Place chocolate disk on top of cake

  • Step 11: Place eyes and nose on face, wet slightly with water to stick

  • Step 12: Place handle into side of cake

© 2018 by Baking with Ryan. 

  • YouTube Social  Icon
  • Black Facebook Icon
  • Black Instagram Icon