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:

  1. Preheat oven to 325°
  2. Spray 10″ bundt pan liberally with baking spray.
  3. Sift together flour, baking soda, cocoa powder and hot chocolate mix. Set aside.
  4. 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.
  5. 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.
  6. Add in eggs, one at a time, mixing well in between each and then add vanilla.
  7. Turn mixer to low and slowly add in your sifted dry ingredients.
  8. Mix ingredients until incorporated. Don’t over mix.
  9. Fill your pan with batter and bake for 1 hour, or until toothpick comes out clean.
  10. Let cool in pan and then transfer to wire rack.

Glaze

  1. In small saucepan over low heat melt milk chocolate, 2 Tbsp dry hot chocolate mix, heavy cream and butter together until melted, stirring frequently.
  2. Remove from heat and let sit for 10 minutes.
  3. Pour over cooled cake.
  4. Garnish with mini marshmallows or Marshmallow Bits

Notes:

store airtight for up to 2 days.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!