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Hot Cocoa Layer Cake

Hot Cocoa Layer Cake


This is the big, warm, comfortable sweater of chocolate cakes, if you ask me. The texture of the frosting is so soft and billowy. It’s best applied in large swirls (cake smoothers need not apply). I would call it old fashioned as a compliment. Because the cake layers have that rich old-school flavor that only comes with melting butter and chocolate together on a stove top.

Unusual prep, but highly delish chocolate frosting.

The frosting is what really makes this cake special. Its preparation is very similar to that of making drinking cocoa. I was almost tempted to take a sip! I’ve made it a couple of times before, but instead of using it as a cake covering, it filled puffy buttermilk doughnuts. It is ultra-luxurious!



Vanilla beans are a prized commodity right now. Because of the expense I save mine for special occasions (this frosting). If you’re out of beans, you can use 2 teaspoons of extract instead. Use a big pot for cooking the ingredients, and be sure to stock up on cocoa! The frosting alone uses 2 whole cups and the cake layers require an additional 3/4 cup.

After cooking the cocoa frosting mixture on the stove top, pour it into a 13×9-inch pan and freeze it until solid. I know this might seem strange, but there’s a method to the madness.


The ultimate rich cocoa frosting!

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