Hot Chocolate Cake takes the rich and creamy flavors of hot chocolate and transforms them into a delightful baked treat! This dessert is a decadent brownie covered in rich chocolate sauce and topped with a fluffy meringue.
Get all the cozy fun of a steaming mug of hot cocoa and transform it into an unforgettable dessert!
This post was originally published October 29, 2013 and updated with new details and information March 10, 2021.
The way I see it, anything that is delicious as a drink is going to be amazing as a baked good! This hot chocolate cake recipe proves my theory is right. Hot cocoa cake captures the flavor and fun of a family favorite drink, my homemade hot chocolate.
I adapted my recipe from the Better Homes and Gardens Delish Dish blog. It is one of the best chocolate “cakes” even though it is technically a brownie.
Although hot cocoa cake was originally designed to be a full-size cake, I adapted the recipe to make mini hot chocolate cakes for a few reasons.
First, in full cake form I tend to be way too generous when slicing because it is so delicious. Second, individual servings are so adorable! And third, individual portions are perfect to serve to guests and for transporting to a party or event!
Because, yes, you will want to serve hot cocoa cake whenever you can and to whomever you can. You might even find yourself making up reasons why you need to make it. Mini hot cocoa cakes make such a pretty presentation.
Other desserts that make a big impression are Easy Chocolate Mousse, Chocolate Fluffer-Nutter Cookies and Buckeye Chocolate Peanut Butter Balls.
This hot chocolate cake recipe starts with a boxed brownie mix and finishes with special homemade touches – the perfect amount of effort!
Each individual hot chocolate cake is dipped into a chocolate sauce – silky ganache. Then it’s topped with a meringue-like frosting that tastes like a combination of whipped cream and marshmallows!
Why You’ll Love these Hot Cocoa Cakes
- Charming presentation
- Easy to Make
- Feels special
- Starts with a box mix
What You’ll Need to Make Hot Chocolate Cake
- Brownie Mix + the ingredients to make it
- Mini Chocolate Chips – for the sauce, semi-sweet will provide a richer flavor than milk chocolate
- Heavy Cream – for the sauce
- Sugar – granulated
- Water
- Egg Whites – use room temperature eggs with no yolk
- Cream of Tartar – stabilizes the meringue
- Vanilla – perfect touch of flavor
How to Make Cakes
- Preheat oven to 350 degrees and generously grease the bottom of muffin tin pan.
- Prepare brownie mix according to package directions.
- Fill tins 3/4 full and bake for 20 minutes. Allow to cool.
- Bring the cream to a boil in a sauce pan.
- Add chocolate chips and let melt in warmed cream.
- Stir until combined and smooth.
- Dip the top of each brownie into the chocolate sauce. Set on plate and refrigerate for the chocolate to cool.
- Heat oven to 425 degrees.
- In a double boiler (or a small saucepan placed inside a larger pot with simmering water) combine sugar, water, egg whites and cream of tartar. Whisk for 5 minutes until the sugar has dissolved.
- Pour mixture into a mixing bowl and beat on high for 8 minutes, until it forms stiff peaks. Add vanilla and mix a few seconds more.
- Top your brownies with dollops of meringue.
- Bake for 4 minutes, until meringue is lightly browned.
To see how easy this Hot Cocoa Cake Recipe is, watch the video in the post.
Variations
- Make a full-size hot cocoa cake in a 9×9 pan. Follow directions on brownie mix, spread chocolate sauce on brownies, and then put dollops of marshmallow meringue on top.
- Add 3/4 cup mini chocolate chips into the brownie mix for a gooier result.
- Dust with unsweetened cocoa powder.
Of course! If you have a favorite recipe, then make it according to recipe and then finish with the ganache and fluffy meringue topping.
You can use whipped cream, just put it on top right before serving. However, the beauty about the topping in this hot chocolate cake recipe is that it sets up and stays fluffy and fresh, without melting, for a couple of days. It tastes like marshmallow meringue. You really should try it!
How to Store Hot Chocolate Cake
- Room Temperature – Store hot chocolate cake in a sealed container for up to two days at room temperature.
- Refrigerator – Store in a sealed container for up to 4 days in the refrigerator. However, the meringue topping will get moisture on it and not be as good.
- Freezer – Store in an airtight container in the freezer for up to 2 months. Let thaw to room temperature and then enjoy.
Dietary Considerations
- Gluten Free (with a gluten free brownie mix)
- Vegetarian
- Nut Free
More Easy Brownies
- Decadent Flourless Brownies
- Skip the Mix Brownies
- Peanut Butter Brownies
- Easy Reindeer Brownies
- Chocolate Peanut Butter Brownies
- Phyllo Wrapped Brownies
Hot Cocoa Cakes
Ingredients
- fudge brownie mix {and coordinating ingredients}
- ½ cup miniature chocolate chips
- ⅓ cup heavy cream
- 1½ cups white granulated sugar
- ⅓ cup cold water
- 2 egg whites
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees.
- Heavily grease cupcake tins.
- Prepare brownie mix, fill tins 3/4 full and bake about 20 minutes, careful not to overbake. Allow brownies to cool.
- Meanwhile, bring cream to a boil. Remove from heat and add chocolate chips. Allow to sit until melted, then stir and let cool. Dip the top of brownies into chocolate to coat. Refrigerate. Preheat oven to 425 degrees.
- In a double boiler {or pot on top of a boiling pot of water}, combine sugar, water, egg whites & cream of tartar. Whisk well for 5 minutes until sugar has dissolved. Move to a mixer and beat on high for 8 minutes or until stiff peaks form. Top your cupcakes. I dolloped with a teaspoon. Bake 4 minutes.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
