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.
Hello! I tried this recipe this weekend for my son’s birthday. We loved it and it is now officially my new “go-to” chocolate cake recipe. Thank you for sharing it!
It did stick to my Bundt pan a little (so the top came off a little) and it sunk a little in the middle but nothing a little glaze wouldn’t cover up. I will try some of the non-stick tips that people shared above – next time. But it was still delicious! Full of flavor but not too sweet and not too bitter. It was just right! I loved it!
Oh P.S. Can I borrow a picture of it to put on my quilting blog since I forgot to take my own picture? Of course, I give full credit to you with a link.
I have too many chocolate products in my cupboard (tell me, how does that happen??!)!! I made one, took it to work – it was a hit. One or two more repeats of this recipe, and my chocolate inventory will be at a practical level. Thank you for this recipe!
I just tried this tonight for a cake auction at church for our youth’s mission trip. It turned out delicious, but even though I added all the eggs, it still fell, and it took well over an hour for the middle to finish. It was quite yummy, and went for 30$. Would make again for a nice chocolate fix, though I might add chocolate chips to make it a little more chocolatey!
Just letting you know that I linked to this post on my page about Gourmet Hot Chocolate Recipes: http://www.zujava.com/gourmet-hot-chocolate-recipe
the bundt looked great, but what really made me comment was your writing – i loved it 🙂 <3 not only did you make me chuckle several times but the instructions were easy to follow 🙂
I made this yesterday and blogged about it today!! http://www.shilohstaste.com/2013/01/hot-cocoa-cake.html
This is in the oven right now!! I’m serving it to dinner guests tonight!
You can’t go wrong with a nice chocolate bundt cake, it was one of the things my mom would bake when I was little and I loved them.
This cake was delicious!! With that said my cake collapsed so not so pretty:( I did flip it over and after icing it no one could tell. I think the cake batter was just to much for my size bundt pan (which is a standard size), next time will only fill the pan half way. Also I couldn’t find the cute mini bit marshmallows so I sprinkled with chocolate toffee bits……oh so good!! I also used Nestle Toll House Semi sweet chocolate chips for the melted chocolate and for the glaze because thats what I had on hand. For the hot chocolate mix I used Ghirardelli Chocolate Hot Cocoa. I made this cake for New Years Eve night and everyone loved it. One of the best bundt cakes I’ve ever made and I make a lot of cakes, it was so moist and will make again, thank you for this recipe:))
yes please!!