Frozen Hot Chocolate Cake - Untested

https://beyondfrosting.com/2013/11/07/hot-chocolate-icebox-cake/
http://lamouffettegourmande.blogspot.ca/2011/02/home-made-chocolate-cake-store-bought.html

There is some leftover, old and slightly manky hot chocolate mix at Erica and Chad's and I vowed to use it somehow, and I found this. I'm saving it because, once the spoiled hot chocolate mix is used up, I'll rewrite the recipe to just use cocoa powder, which will likely mean cocoa and sugar.

For the Cake
2 cups flour
2 cups sugar
2 tsps. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup hot chocolate mix
1 cup Milk
3 large eggs
1/2 cup vegetable oil
3/4 cup sour cream
2 tsp vanilla extract

For The Hot Chocolate Whipped Cream
3 1/2 cup whipping cream
1 1/2 cup hot chocolate mix

For The Ganache
3 oz 70% chocolate
1/4 to 1/3 cup whipping cream

For The Cake:

1. Preheat oven to 350°F. 
2. Grease and flour two 8” round cake pans.
3. Prepare the cake batter first, adding the hot chocolate.
4. Add milk, eggs, oil, sour cream and vanilla. 
5. Beat until well combined.
6. Divide batter evenly between each pan. 
7. Bake for about 30-35 minutes, check for doneness with a toothpick in the middle of the cake. If the toothpick comes out clean, your cupcakes are done. Allow to cool completely.
8. Once cooled, cut off the top dome of each layer so you are left with a flat top. Then cut each layer in half.
9. Freeze cake layer for at least thirty minutes.

For The Whipped Cream Frosting:

1. Freeze mixing bowl and wire whisk for 15 minutes.
2. Pour heavy whipping cream in chilled bowl and beat on medium speed for several minutes until cream starts to thicken.
3. Add hot chocolate mix to whipped cream mixture, continue to beat on medium for a couple minutes and increase speed to high until stiff peaks form.
4. Refrigerate until cake is ready to frost.

For The Ganache Icing

1. Roughly chop the chocolate.
2. In a bain marie bring water to a simmer and heat the cream. When the surface of the cream starts to tremble, add the chocolate, stir a few times, then turn off the heat.
3. Let stand 5 minutes, then firmly stir until the chocolate is melted and incorporated with the cream.
4. (test to see when would be the best time to spread the frosting)

To Assemble

1. Put a spoon full of whipped cream on your plate to help seal the bottom layer to the pan and prevent from moving.
2. Alternate layers of cake and whipped cream. You don’t need to overfill each layer. Smooth over the top layer of whipped cream and poor cooled ganache over the top and smooth with a knife.
3. Return cake to freezer and allow to freeze completely.
4. Remove for 15-20 minutes before serving so cake is easier to cut into.