Create a mouthwatering spectacular perfect for those cold winter months, Hot Cocoa Cake. Complete with 4 layers of red velvet cake, roasted marshmallow between the layers, surrounded with hot cocoa buttercream frosting, drizzled with white chocolate ganache and topped with lots and lots of marshmallows!
2batchesHot Cocoa FrostingDo not double, make 2 individual batches
1recipeWhite Chocolate Ganache
On a cake pedestal place your cake board. For this recipe, I used a 12-inch cake board. Place a small smear of icing on the center of the board and place your first red velvet cake round. Pipe a tube of Hot Cocoa Buttercream Frosting around the top of the cake round. Place the roasted marshmallow on top of the cake round. Place another cake round on top and repeat the steps until all four rounds are on the cake board. Take the Hot Cocoa Buttercream Frosting and create a crumb frosting layer on the cake. Then place in the freezer for 10 minutes. This is the perfect time to make the second batch of frosting. Remove cake from freezer, frost with remaining frosting. Top the cake with the white chocolate ganache. If your drips run down the side of the cake fast it's too hot, let it cool and try again. Once you've created your drips, use the remaining ganache for the top of the cake. Take mini and small marshmallows and place them on top of the cake and around the bottom. Store in refrigerator until you are ready to serve.