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.

8
Servings
1237
Calories Per Serving
Deliver Ingredients

Ingredients

Chocolate Cake

  • 2 Cups white sugar
  • 1 3/4 Cup all-purpose flour
  • 3/4 Cups unsweetened cocoa powder, such as Ghirardelli
  • 1 1/2 Teaspoon baking powder
  • 1 1/2 Teaspoon baking soda
  • 1 Teaspoon salt
  • 2 eggs
  • 1 Cup milk
  • 1/2 Cup vegetable oil
  • 2 Teaspoons vanilla extract
  • 1 Cup steaming hot cocoa, such as Ghirardelli Hot Cocoa prepared with water

Hot Cocoa Frosting

  • 1 1/2 sticks butter, room temperature
  • 1/2 Cup cocoa powder, such as Ghirardelli
  • 1/2 Teaspoon salt
  • 2 1/4 Cups powdered sugar
  • 1 Teaspoon vanilla
  • 2 Tablespoons milk
  • 1/2 Cup heavy cream
  • 1/3 Cup hot cocoa mix, such as Ghirardelli

Chocolate Splash Decorations

  • 1 Cup white chocolate chips, such as Ghirardelli
  • 1 Cup chocolate chips, such as Ghirardelli
  • 1 Cup bittersweet chocolate chips, such as Ghirardelli

Directions

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.

Hot Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Hot Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Nutritional Facts

Total Fat
62g
95%
Sugar
133g
N/A
Saturated Fat
30g
100%
Cholesterol
118mg
39%
Protein
14g
28%
Carbs
174g
58%
Vitamin A
239µg
27%
Vitamin B12
0.3µg
5.3%
Vitamin C
0.4mg
0.7%
Vitamin D
1µg
N/A
Vitamin E
4mg
20%
Vitamin K
4µg
5%
Calcium
233mg
23%
Fiber
13g
50%
Folate (food)
27µg
N/A
Folate equivalent (total)
98µg
25%
Folic acid
42µg
N/A
Iron
6mg
35%
Magnesium
159mg
40%
Monounsaturated
20g
N/A
Niacin (B3)
2mg
12%
Phosphorus
389mg
56%
Polyunsaturated
4g
N/A
Potassium
566mg
16%
Riboflavin (B2)
0.4mg
21.6%
Sodium
727mg
30%
Sugars, added
130g
N/A
Thiamin (B1)
0.3mg
18.1%
Trans
0.9g
N/A
Zinc
3mg
17%

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