Hot Chocolate Mug Cake

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 897, total fat 45 G., saturated fats 22 G., proteins 6 G., carbohydrates 128 G., fiber 3 G., cholesterol 61 mg, sodium 605 mg, sugar 99 G.

This cake, shaped like a giant mug of hot chocolate, looks incredibly realistic with a pool of chocolate pudding and whipped cream. Inside, your guests will find a soft chocolate Devil's Food sponge cake layered with fluffy buttercream. You can make your mug cake any color and decorate it however you like.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

Cooking spray to spray the molds
2 x 430g packages Devil's Food sponge cake mix (plus any additional ingredients needed)

Butter cream

6 cups powdered sugar (about 700 g)
330 g unsalted butter at room temperature
1/4 teaspoon fine salt
1 tbsp vanilla extract
2-3 tablespoons of milk
1-2 tbsp red food coloring

Decoration

2 cups chocolate pudding
Whipped cream, for decoration
Special equipment: 4 cake pans, each 15 cm in diameter; a ring cutter, 12 cm in diameter, or a small knife; a pastry bag with a round tip; a spatula; 2-4 wooden skewers, 10 cm long.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake mix, milk, powdered sugar

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray 4 6-inch (16 cm) cake pans with cooking spray.
Cake:

Mix the chocolate sponge cake batter according to package directions. Divide it among the prepared pans and bake until a tester inserted into the center comes out clean, about 35 minutes. Let the cakes cool on a wire rack for 10 minutes, then remove from the pans and cool completely.

Butter cream:

In a large bowl, beat the sugar, butter, and salt with a mixer on medium speed until smooth. Add the vanilla extract, increase the mixer speed to medium-high, and beat until fully incorporated. Add enough milk to make the frosting spreadable. Transfer 1/2 cup of frosting to a pastry bag fitted with a round tip. Mix food coloring into the remaining frosting to achieve the desired shade.
Assembly:

Using a serrated knife, trim the domed tops off the cake layers so they are completely flat (set aside the trimmings for another use). Using a small knife or a 12-cm diameter ring, cut a 12-cm circle in the center of one cake layer, being careful not to damage the outer ring (this will be the edge of the circle). Trim the cut circle to a thickness of 2.5 cm, then use a small knife to cut a handle about 10 cm long and 5 cm wide. While assembling the cake, freeze the handle on a plate until it becomes very hard (this will make it easier to assemble).
Place the cake layer cut side up on a cake stand or serving platter. Spread a thin layer of frosting all the way to the edge. Place another cake layer on top and spread a thin layer of frosting. Repeat with the third cake layer. Place a ring of cake layers on top. Cover the entire cake with a thin layer of frosting to cover any crumbs (no need to frost the inside of the ring). Spread a thin layer of frosting on the handle. Freeze the cake and handle until the cake is set and the handle is firm, about 30 minutes.
Frost the cake, excluding the center cutout on top. Smooth the edges and sides with an offset spatula. Frost the handle.
Gently press the handle onto the cake and insert two to four skewers to secure it. Smooth out any frosting on the handle. Pipe a strip of reserved white frosting along the top and bottom edges of the mug (or wrap it with strips of sour candy).
When ready to serve, fill the mug with pudding and spread it evenly out to the edges with a spatula. Just before serving, garnish the center of the pudding with whipped cream.