Best 4 Toasted Marshmallow Hot Cocoa Brownie Cake Recipes

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Indulge in a symphony of flavors with our Toasted Marshmallow Hot Cocoa Brownie Cake, a delectable treat that marries the comforting warmth of hot cocoa with the rich, decadent indulgence of chocolate brownies. Picture layers of fudgy brownie batter, swirled with a velvety hot cocoa mixture, topped with a crown of toasted marshmallows that adds a delightful textural contrast. Each bite promises a harmonious blend of chocolatey goodness, marshmallowy sweetness, and a hint of cocoa warmth. This recipe also includes variations to customize your cake, from a classic hot cocoa version to a decadent white chocolate and raspberry hot cocoa swirl. Whether you prefer a traditional chocolate experience or crave a fruity twist, this cake has something for every palate. Get ready to embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HOT COCOA BROWNIES WITH MARSHMALLOWS



Hot Cocoa Brownies with Marshmallows image

These brownies were something I made up for my son and his Boy Scout troop on a camping trip. I took the general idea of hot cocoa and made it into these easy, delicious brownies!

Provided by dhatris_mom

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 45m

Yield 24

Number Of Ingredients 7

1 ¼ cups shortening
4 (1 ounce) squares unsweetened baking chocolate (such as Baker's®)
4 (.55 ounce) packages hot cocoa mix
2 cups white sugar
4 eggs
1 cup all-purpose flour
2 cups miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place shortening and chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  • Stir cocoa mix into the melted chocolate; mix in sugar and eggs. Add flour slowly and mix thoroughly. Mix in marshmallows. Pour batter evenly into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool.

Nutrition Facts : Calories 238.2 calories, Carbohydrate 27.7 g, Cholesterol 31 mg, Fat 14.1 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 4.5 g, Sodium 31 mg, Sugar 20.8 g

HOT COCOA CAKE WITH WHIPPED MARSHMALLOW



Hot Cocoa Cake with Whipped Marshmallow image

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

Provided by How Sweet Eats

Categories     Dessert

Time 2h35m

Number Of Ingredients 20

1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
3 teaspoons vanilla extract
1 cup freshly brewed hot coffee
3 8-ounce blocks of cold cream cheese
3/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
2 1/2 ounces milk chocolate, (melted and cooled)
1 tablespoons vanilla extract
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Spray three 8-inch round baking pans with nonstick baking spray - make sure it's the kind that has the flour in the spray!
  • In a bowl, whisk together the flour, sugar, cocoa, baking soda, powder and salt.
  • In the bowl of your electric mixer fitted with a paddle attachment, beat the buttermilk, oil and eggs on medium speed until combined. Beat in the vanilla extract. With the mixer still on medium speed, beat in the dry ingredients until they are just combined, scraping the bottom and sides of the bowl if needed. Beat in the coffee until combined.
  • Divide and pour the batter into the prepared cake pans. Bake the cakes for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for about 30 minutes in the pan, then carefully invert onto parchment paper to let them cool completely.
  • I actually like to do this part ahead of time. Once cool, I wrap the cake layers in plastic wrap and stick them in the freezer, if only for 30 minutes. This helps the frosting go on nicely!
  • When you're ready to frost, add a dollop of frosting on top of two cakes and layer the cakes together. Add the remaining frosting and cover the cake.
  • Pipe the whipped marshmallow on top of the cake. Sprinkle with cocoa powder. Slice and serve when you're ready!
  • We love to keep this cake in the fridge (Eddie loves cold cake!) and I would recommend that since it has the cream cheese frosting. Bring it out 30 to 60 minutes before serving so it can come to room temperature.
  • In the bowl of an electric mixer, beat cream cheese until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. Add in melted chocolate. If the frosting it a bit too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional sugar gradually.
  • To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high.
  • Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
  • Fill a piping bag with the marshmallow and pipe puffs on top of the chocolate cake. Sprinkle with cocoa powder!
  • Note: the marshmallow can be done ahead of time and holds up nicely in the fridge. If you have more than 24 hours though, I would wait as long as you can to add the marshmallow!

TOASTED MARSHMALLOW CAKE



Toasted Marshmallow Cake image

If you enjoy the flavor of toasted marshmallows, then this cake is for you! It's great topped with additional toasted marshmallow frosting, or with some chocolate ganache and graham cracker crumbs!

Provided by Kim

Categories     White Cake

Time 1h

Yield 8

Number Of Ingredients 12

1 cup mini marshmallows
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 tablespoon vegetable oil
½ cup white sugar
3 tablespoons marshmallow creme
3 large egg whites, at room temperature
1 teaspoon vanilla extract
¼ teaspoon almond extract
⅔ cup buttermilk

Steps:

  • Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
  • Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
  • Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
  • Whisk together flour, baking powder, and salt in a small bowl.
  • Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
  • Pour batter into the prepared cake pan, and spread into an even layer.
  • Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 40.7 g, Cholesterol 31.3 mg, Fat 13.7 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 266.9 mg

HOT CHOCOLATE BROWNIES



Hot Chocolate Brownies image

Rich gooey brownies topped mini marshmallows toasted to perfection and a dark chocolate drizzle.

Provided by Bernice Baran

Categories     Brownies & Bars

Time 1h25m

Number Of Ingredients 14

1/2 cup unsalted butter, softened
1 cup milk chocolate morsels
1 cup granulated sugar
1/2 cup light brown sugar, lightly packed
3 large eggs, room temperature
3/4 cup all-purpose flour, spooned and leveled
1/2 cup Dutch-process cocoa powder, spooned and leveled
1/4 tsp salt
1/4 tsp baking soda
1 cup powdered sugar, spooned and leveled
1/2 cup unsweetened cocoa powder, spooned and leveled
3-4 Tbsp milk or cream
1 tsp vanilla
8 oz mini marshmallows

Steps:

  • Preheat the oven to 325F (163C). Use cooking spray and parchment paper to grease and line an 8-inch square baking pan. Use binder clips to secure the paper to the pan.
  • In a microwave safe bowl or a saucepan, melt the butter with the milk chocolate and mix until they're smooth. Set this aside to cool while you get the rest of the ingredients together.
  • Use a whisk to combine the granulated sugar, brown sugar, and eggs- don't over-mix.* Combine the flour, cocoa powder, salt and baking soda in a medium bowl.
  • While whisking, slowly pour in the butter and chocolate mixture in to the eggs and sugar. Use a sieve to sift the dry ingredients into the wet ingredients. Fold everything together until just barely combined.
  • Pour the brownie batter into the prepared pan and bake for about 40 minutes. Remove the brownies from the oven and allow them to cool in the pan for about 30 minutes.
  • Increase the oven temperature to 450F (232C).
  • Combine all the ingredients for the chocolate sauce in a small bowl. Drizzle half of the chocolate on top of the brownies and then top with 8 oz of mini marshmallows.
  • Place the brownies with the marshmallows back into the oven for 2-5 minutes until the marshmallows are toasted.** Remove them from the oven and allow them to cool for another 10-15 minutes in the pan.
  • Drizzle the brownies with leftover chocolate sauce and slice into 16 squares.

Nutrition Facts : Calories 317 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 98 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

Tips:

  • For a richer chocolate flavor, use dark chocolate chips or cocoa powder.
  • To make the brownies even more decadent, add a layer of chocolate ganache or whipped cream.
  • If you don't have a kitchen torch, you can toast the marshmallows in the oven on a baking sheet at 400 degrees Fahrenheit for 2-3 minutes.
  • For a fun and festive presentation, serve the brownies with a scoop of ice cream and a drizzle of chocolate syrup.

Conclusion:

This Toasted Marshmallow Hot Cocoa Brownie Cake is the perfect dessert for any chocolate lover. It's rich, decadent, and oh-so-chocolatey. The toasted marshmallows on top add a fun and delicious touch. This cake is sure to be a hit at your next party or gathering.

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