Cup Of Hot Chocolate Cake

There's nothing better on a cold winter night than curling up on the couch with a steaming cup of hot chocolate – sprinkle some marshmallows on top and you're in heaven. Well, once you see what we have in store for you today, you're probably going to want to take a sip right away. Careful though, this mug of hot cocoa is different from what you're used to, because we transformed it into a cookie cake that will leave your mouth watering!

Yield: 1
Prep Time: 30 minutes
Cooking Time: 1 hour 45 minutes

You'll Need:

For the cookie dough:

  • 6 cups flour
  • 4 sticks butter, cubed
  • 6 egg yolks
  • 1¼ cups sugar
  • ½ tsp cinnamon
  • nutmeg to taste
  • ¼ tsp ginger
  • zest of 1 orange
  • 1 tsp salt

For the chocolate ganache filling:

  • 12 oz semi-sweet chocolate, chopped
  • ¾ cup heavy cream

For the white chocolate ganache frosting:

  • ⅔ cup heavy cream
  • 2½ cups white chocolate chips

For the white chocolate mug handle:

  • 1½ cups white chocolate chips, tempered

For the decoration:

  • toasted marshmallows
  • pirouette cookies

Here's How:

1. Combine the ingredients for the cookie dough and knead the mixture until smooth. Line a large cylindrical cookie or popcorn tin with parchment paper and press the cookie dough into it.

2. For the chocolate ganache filling, add the chopped semi-sweet chocolate and heavy cream to a large glass jar, screw the lid on, and firmly press the jar into the middle of the cookie dough in the tin can. Trim off any excess cookie dough hanging over the tin can and refrigerate the tin can for 1 hour.

3. Transfer the tin can with the glass jar to a preheated oven and cook at 350°F for 1½ hours.

4. Carefully remove the glass jar from the tin can and let the cookie cake cool completely. Once it has cooled, flip the tin can over and open it with a can opener. Remove the bottom of the tin can and carefully slide the tin can up over the cookie cake.

5. For the white chocolate ganache frosting, heat a saucepan over medium heat and bring the heavy cream to a boil. Stir in the white chocolate chips in 3 batches until the mixture reaches a creamy consistency. Let the ganache cool slightly and then spread it over the sides and top of the cookie cake.

6. For the white chocolate mug handle, pour the tempered white chocolate into a piping bag and pipe the white chocolate onto a long, thin strip of parchment paper. Let the chocolate set a little before placing 1 of the ends of parchment paper over a rolling pin so that the chocolate takes on the shape of a handle. Refrigerate the rolling pin with the chocolate mug handle until it has hardened, and then carefully remove it from the parchment paper. Fix the chocolate mug handle to the frosted cake with some tempered white chocolate and refrigerate the cookie cake for 30 minutes.

7. Pour the chocolate ganache filling from the glass jar into the hollow of the cookie cake.

8. Put some marshmallows on a wooden skewer and roast them over a toaster. Place the toasted marshmallows on top of the chocolate ganache filling in the center of the cake and add 2 pirouette cookies for "straws."

This incredibly realistic cake is an absolute showstopper – it's almost too pretty to eat (almost)! The next time you really want to wow people with a dessert, be sure to make this hot chocolate cake!

Get the recipe for the Beer Mug Cake featured in the bonus video.

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