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Hot Cocoa Marshmallow Drip Cake

A rich, moist chocolate cake with marshmallow buttercream, topped with a thick, gooey chocolate ganache drip and festive marshmallow snowmen.
Print Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Cake Layers
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.75 cup unsweetened cocoa powder high quality
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup boiling water or hot coffee
Chocolate Marshmallow Buttercream
  • 1 cup unsalted butter softened
  • 0.5 cup marshmallow fluff
  • 3 cups powdered sugar sifted
  • 0.5 cup unsweetened cocoa powder sifted
  • 3-4 tbsp heavy cream or milk
  • 1 tsp vanilla extract
Thick Chocolate Ganache Drip
  • 1 cup heavy cream
  • 8 oz semi-sweet or dark chocolate chips
  • 1 tbsp unsalted butter for shine
Decoration
  • 15-20 jumbo marshmallows plus extras for base
  • to crushed peppermint candy canes or sprinkles
  • to edible marker or melted dark chocolate for snowmen
  • small pieces orange candy or fondant for snowmen noses

Equipment

  • 3x 6-inch or 2x 8-inch round cake pans
  • Large mixing bowls
  • Hand mixer or stand mixer
  • Wire rack
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line cake pans.
  2. Whisk dry cake ingredients together in a large bowl (flour, sugar, cocoa, sodas, powder, salt).
  3. Add buttermilk, oil, eggs, and vanilla. Beat on medium for 2 minutes.
  4. Carefully mix in boiling water/hot coffee until just combined. The batter will be thin.
  5. Pour evenly into pans and bake 30-35 minutes (or 25-30 for 6-inch) until a toothpick comes out with moist crumbs. Cool completely on a wire rack.
  6. For buttercream: Beat butter and marshmallow fluff until fluffy. Gradually add sifted sugar, cocoa, vanilla, and salt. Beat, adding heavy cream until desired consistency is reached.
  7. Level cakes, fill and crumb coat with buttercream, then chill for 15 minutes. Apply final, thicker coat of chocolate buttercream.
  8. For ganache: Place chocolate chips in a bowl. Heat heavy cream and butter until simmering. Pour over chocolate. Let sit for 5 minutes, then whisk until smooth and glossy.
  9. Allow ganache to cool and thicken for 15-25 minutes until it reaches a thick, heavy viscous consistency (key for a good drip).
  10. Pour/spoon ganache onto the cake top and guide drips over the edge.
  11. Decorate jumbo marshmallows as snowmen. Pile snowmen, extra marshmallows, and crushed peppermint on top and around the base of the cake. Serve.

Notes

For a richer cake, substitute hot coffee for boiling water. Use good quality cocoa powder for depth of flavor. Ensure the ganache is cool enough to be thick before dripping.