I shan’t complain too much today.
I am in a warm house.
It’s snowing mad men outside.
And I baked a cake. A cake with marshmallows on top.
And hot chocolate mix baked inside.
My husband blows snow (snow blows?) and I bake Hot Chocolate Bundt Cakes. Fair trade.
I have to preface this by saying my Bundt pan doesn’t see the light of day too often.
I pull it out once a year or so and give it a hug, but besides that, it resides in the depths of my cabinet, back with that Giant Cupcake Cake pan I swore I would use.
But today I thought we needed to get reacquainted.
Let’s talk bundts.
This cake is a dense, chocolatey pound cake…although I put glaze all up on it, I also recommend adding a bit of whipped cream. I mean.
But let’s start at the beginning…kay?
Sift your dry stuff together. I am normally a lazy sifter, or a not-at-all sifter…but whenever I use cocoa powder I make sure to sift. Those lumps are stubborn little buggers.
Next mix some butter, cream cheese and sugar together. Told you it was good.
Then I decided to amp up the chocolate a lil’ bit. I melted 3 oz of this unassuming Symphony bar. Milk Chocolate dun done.
Just mix that on it.
My little helpers were ready to get in on the action for this part. They can smell milk chocolate from 100 yards away.
Mix it on in…
Next, add your dry ingredients and mix it up.
Spread all that into a heavily greased bundt pan. HEAVILY. GREASED. PAN. Hear me? No stuck Bundts on my watch.
I think this is why Bundt and I don’t get along so well. I have had many a stuck Bundt…forcing me into Bundt depression and leading me to curse the Bundt all the way back to his cousin the cupcake pan, where they live in dark, acrimonious silence for 364 days of the year.
Anyway. Spread the batter.
Bake for an hour until it’s set and a toothpick comes out clean.
Let it cool in the pan and then.
And then…
Turn it upside down and bargain your first born for an unstuck Bundt.
You better believe I sang a song of praise and glory when this guy cam out looking like this…
But let’s pretend you didn’t heed my warnings.
And your bundt stuck.
Don’t cry or go into a Bundt-induced depression.
Just glaze.
Glazeeeeee.
A good glaze is a problem solver.
And if you’re still feeling down? Marshmallow garnish, friends.
See? It all works out.
You better bet this was good.
Now, if I haven’t convinced you to get off your Bundt and get baking (I just said that), here are a few more recipes I suggest you try…
Mountain Dew Cake. Dew it. I’m sorry, there’s no excuse for that one.
Cream Cheese Filled Cinnamon Roll Monkey Bread
Print
Hot Chocolate Bundt Cake
Ingredients
Cake
- 2 1/4 cup flour
- 1 tsp baking soda
- 1/4 cup cocoa powder (I used Hershey’s Special Dark)
- 1/2 cup dry hot chocolate mix
- 1 cup butter, room temperature
- 1 (8 oz) block cream cheese
- 2 cups sugar
- 3 oz milk chocolate, melted
- 5 eggs
- 2 tsp vanilla
Glaze
- 6 oz milk chocolate
- 2 Tbsp dry hot chocolate mix
- 1/4 cup heavy cream
- 1 tbsp butter
Instructions
- Preheat oven to 325°
- Spray 10″ bundt pan liberally with baking spray.
- Sift together flour, baking soda, cocoa powder and hot chocolate mix. Set aside.
- In large mixing bowl (or stand mixer) cream together you butter and cream cheese until smooth. Add in sugar and beat on medium about 2 minutes until light and fluffy.
- In microwave safe bowl, melt milk chocolate on 50% power in 30 second increments, stirring after each. Add to butter mixture and mix until incorporated.
- Add in eggs, one at a time, mixing well in between each and then add vanilla.
- Turn mixer to low and slowly add in your sifted dry ingredients.
- Mix ingredients until incorporated. Don’t over mix.
- Fill your pan with batter and bake for 1 hour, or until toothpick comes out clean.
- Let cool in pan and then transfer to wire rack.
Glaze
- In small saucepan over low heat melt milk chocolate, 2 Tbsp dry hot chocolate mix, heavy cream and butter together until melted, stirring frequently.
- Remove from heat and let sit for 10 minutes.
- Pour over cooled cake.
- Garnish with mini marshmallows or Marshmallow Bits
Notes
store airtight for up to 2 days.
Super stunning! I need to get reacquainted with my bundt pan!
My favorite part of snow days was always coming in and having hot chocolate…and really this would be the icing on the cake.
Oh yum! That is a beautiful looking cake. I have a few more of those mallos left from some holiday recipes and have been wondering what to do with them. Excellent idea!
Yum! I just got a bundt pan, I am kind of scared to use it.
You had me at hot chocolate…everything else is a bonus!
Bundt Cakes are great huh? My Mum made every cake we ate in these pans when I was a kid in the 70s, and now I own her cookbook (meatloaf, gelatin molds etc in it) and can do all things Bundt as well. Ring in 2013 with your Bundts on. (I said that and have no idea why) 🙂
Happy 2013 and Thanks for a wunnerful Blog.
Cheers from Oshawa, Ontario, Canada
Omg. Pinned.
great cake for these snowy days! happy new year shelly!
Looks delic!!!
IYour chocolate cake looks Divine.
I love making bundt cakes. In fact that’s about the only pan I use anymore. I very seldom use a 9×13 pan. I also have the mini bundt cake pans that makes 6 individual cakes which I use Alot.
I have found when greasing a pan,especially a bundt pan or those character cake pans; I don’t use the spray.
I make up my own ‘stuff” for greasing a pan and your cakes come out perfect everytimne if you grease them really well.
Greasing Pans
Ingredients
1/4 cup Shortening
1/4 cup Vegetable Oil
1/4 cup All Purpose Flour
Instructions
Combine all ingredients and store in an airtight container.
Can be kept for three months and does not need refrigeration.
Tip: Use a silicone bristle pastry brush for easy clean up.
Cover all nooks and crannies to ensure that your cake pops out nicely.
Mix on slow to med speed of your mixer until it is light and fluffy like whipped cream.
This can take up to 10 minutes. Don’t be in a hurry
Stores best in a sealed glass jar.
I like to keep mine in the frig to prevent seperation of the oil.
If you live in a very high humidity area also add a 1/4 cup of cornstrach 🙂
Works wonders on those character cake pans.
Note: I mix up my batches by the cup fulls; 1 cup of oil, 1 cup flour and 1 cup Crisco shortening.
I will definitely try this! Thanks!
I don’t waste my money by buying the canned spray stuff anymore since I have been uysing this mixutre of which I have been using for years.
Doesn’t take long to mix up and I Always have these ingredients on hand. Not just for cakes as I also use this to grease my bread pans when making banana bread, etc.
Oh, Thank you for the cake recipebut do have ?.
Is there a reason why it must sit tightly covered for 2 days? Does the cake get moisture within them 2 days?
Thank you
ColleenB.
love this! Thanks for sharing!