Hot Cocoa Cake

Prep Time:

Bake/Cook Time:

23m - 25m

Yield:

9X13-inch cake pan, about 12 servings

This 100% made-from-scratch Hot Cocoa Cake is comforting and delicious. Homemade hot cocoa is poured over a rich chocolate cake and served with gooey caramel sauce, warm chocolate ganache, whipped cream and toasted nuts. If you are looking for a must-try dessert, this is it!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Dark Brown Sugar Poly Bag

Ingredients

Chocolate Cake

5 large eggs
3/4 cup all-purpose flour*
1/3 cup cocoa powder*
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup Dixie Crystals Extra Fine Granulated Sugar
1 teaspoon vanilla extract
1/3 cup milk
1/3 cup Dixie Crystals Extra Fine Granulated Sugar

Hot Cocoa

4 cups milk
4 tablespoons Dixie Crystals Dark Brown Sugar
Pinch salt
6 ounces or 1 cup chocolate chips (about 55% cocoa)
1 teaspoon vanilla extract

Caramel Sauce

1/3 cup + 2 tablespoons whipping cream
2 tablespoons butter
1/3 cup Dixie Crystals Dark Brown Sugar
1/8 teaspoon salt
1 teaspoon vanilla

Toppings

1 cup hazelnuts or any type preferred nuts
Ganache or Chocolate Sauce (optional)
Crème Chantilly

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Generously butter and flour a 9x13-inch baking pan and set aside.
Separate eggs ensuring that no yolk traces enter egg whites.
Using a whisk, stir together flour, cocoa powder, baking powder, baking soda, and salt until well combined. Then sift the dry ingredients and set aside.
In a bowl large enough to handle all ingredients whip egg yolks until smooth. Add first listed (2/3 cup) sugar and whip until the mixture is very thick and pale in color, about 4-5 minutes. Add vanilla and milk (1/3 cup) and mix until just combined. Set aside.
Immediately whip egg whites using clean whip attachment in a separate bowl along with second listed sugar (1/3 cup). Whip to medium peaks. Do not whip stiff.
Using a rubber spatula gently fold one third of whipped egg whites into egg yolk mixture.
Delicately fold in half of sifted ingredients. Once combined fold in another third of whipped egg whites.
Fold in remaining dry ingredients followed by whipped egg whites.
Scrape into prepared pan and place in oven. Bake until center of cake bounces back when lightly pressed with a finger, about 23-25 minutes. Keep cake in pan.
While oven is still hot, scatter nuts on a cookie sheet and toast for about 8-10 minutes until fragrant. Set aside.
Prepare caramel sauce by combining cream, butter, brown sugar, and salt in a saucepan. Boil for 2 minutes and remove from heat. Add vanilla and set aside.
If serving cake with ganache prepare it now and set aside.
Prepare Crème Chantilly. Set aside in the refrigerator.
When ready to serve cake, prepare the hot cocoa by bringing milk, brown sugar, and salt to a boil. Remove from heat and whisk in chocolate and vanilla.
Pour hot cocoa over cake. If needed to help the cake to absorb the liquid, prick some holes in surface with a fork or toothpicks.
Cut cake in desired pieces and place on plates.
If desired pour hot ganache over cake.
Spoon whipped cream on top and drizzle with caramel sauce. Sprinkle with toasted nuts.