Ghirardelli Hot Chocolate Splash Cake Recipe

Ghirardelli Hot Chocolate Splash Cake Recipe

Ghirardelli Chocolate/Lisa Silmser

Lisa Silmser's cake is another original hailing from the Minnesota State Fair. After her batter "splashed" a mess in the kitchen, she decided wild chocolate decorations should commemorate the "disaster" with a Ghirardelli Hot Chocolate Splash Cake. This decadent dish proudly features with three types of chocolate, which she makes so eye-catching with her decorating skills using a bull's-eye of milk and white chocolate and spreading it out with a knife.


Chocolate Cake

Preheat the oven to 350 degrees. Grease and flour two 8-inch round pans. Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt into a large bowl. With an electric mixer, beat in the eggs, milk, oil, and vanilla, mix for 2 minutes on medium speed. Carefully pour in the hot cocoa at the last moment — batter will be thin. Pour into prepared pans. Bake for 25-30 minutes. Cool in the pans for 10 minutes.

Hot Cocoa Frosting

Cream together the butter, cocoa powder, and salt. Add the powdered sugar, then the milk and vanilla. In a separate bowl, whisk together the heavy cream and hot cocoa mix. Slowly add to the frosting until you’ve reached the desired consistency. Drink whatever is leftover while you stack and frost your layer cake.

Chocolate Splash Decorations

Melt the chips in separate containers in the microwave on medium heat for 30-second increments, stirring often. Repeat until fully melted and smooth. On a parchment-covered tray, pour approximately 16 quarter-sized dollops of bittersweet chocolate 4 inches apart. Then pour a circle of milk chocolate around each dollop. Repeat with a circle of white chocolate. The dollops will have a target-like pattern. Using a skewer or thin paring knife, drag across the 3 types of chocolate into irregular, 3- to 4-inch splash-like patterns. Avoid over swirling. Place tray in refrigerator to set for about 15 minutes.

When the chocolate has set, gently peel the "splashes" from parchment and use to decorate the frosted layered cake. To make a tiered effect, cut a ½-inch deep groove into the top of the cake, 1 inch from the edge. Slide the chocolate splashes into the groove to create the faux top tier of the cake.


Calories per serving:

1,230 calories

Dietary restrictions:

High Fiber Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 62g 95%
  • Carbs 173g 58%
  • Saturated 30g 151%
  • Fiber 12g 50%
  • Trans 1g
  • Sugars 132g
  • Monounsaturated 20g
  • Polyunsaturated 4g
  • Protein 14g 29%
  • Cholesterol 124mg 41%
  • Sodium 828mg 34%
  • Calcium 232mg 23%
  • Magnesium 158mg 40%
  • Potassium 558mg 16%
  • Iron 6mg 35%
  • Zinc 3mg 17%
  • Phosphorus 389mg 56%
  • Vitamin A 242µg 27%
  • Vitamin C 0mg 1%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 69µg 17%
  • Vitamin B12 0µg 5%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 20%
  • Vitamin K 4µg 5%
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