Hot Chocolate Bundt Cake Recipe

4.55 from 24 votes

This hot chocolate bundt cake tastes just like your favorite cup of hot cocoa. It's rich, chocolatey, and topped with marshmallows! Everyone will love the taste (and the look) of this beautiful hot chocolate cake. It's the perfect dessert to perk up your winter!

Prep Time40

Cook Time45

Cool Time1

Total Time2 25

Course: Dessert

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
10-Cup Bundt Pan
Stand Mixer

Ingredients

For the Cake

2 teaspoons unsweetened cocoa powder 4 grams
1 cup water 227 grams
¾ cup unsalted butter 170 grams, cubed (1½ sticks)
¾ cup canola oil 150 grams
4 ounces semisweet baking chocolate 113 grams, finely chopped
1½ cups granulated sugar 300 grams
3 cups All Purpose Flour 408 grams
¾ cup dry hot cocoa mix 114 grams
2½ teaspoons Baking Soda 15 grams
½ teaspoon kosher salt
3 large eggs 150 grams, room temperature
¾ cup buttermilk 170 grams (see note)
1 tablespoon pure vanilla extract 12 grams
1 cup milk chocolate chips 170 grams
1 cup mini marshmallows 43 grams

For the Chocolate Ganache

⅓ cup heavy cream 76 grams
2 tablespoons unsalted butter 28 grams, cubed (¼ stick)
4 ounces semisweet baking chocolate 113 grams, finely chopped

For the Garnish

1 cup marshmallow creme 85 grams
Mini Marshmallow Bits (the very tiny marshmallows that come in a shaker), optional

Instructions

Preheat oven to 350°F. Grease a 10-cup Bundt cake pan and lightly sprinkle with the unsweetened cocoa powder. Set aside.
2 teaspoons unsweetened cocoa powder
In a medium saucepan, heat the water until warm.
1 cup water
Add the butter, oil, and chopped semisweet chocolate. Cook on low, stirring constantly, until the chocolate is melted and the mixture is smooth, about 3-4 minutes.
¾ cup unsalted butter, ¾ cup canola oil, 4 ounces semisweet baking chocolate
Turn off the heat and stir in the sugar until smooth. Let cool for 5-10 minutes.
1½ cups granulated sugar
In a medium bowl, stir together the flour, cocoa mix, baking soda, and salt. Set aside.
3 cups All Purpose Flour, ¾ cup dry hot cocoa mix, 2½ teaspoons Baking Soda, ½ teaspoon kosher salt
Pour the cooled chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment. Beat in the eggs one at a time until just combined.
3 large eggs
Slowly add the flour mixture and mix until just combined.
Add the buttermilk and vanilla extract and mix until just combined.
¾ cup buttermilk, 1 tablespoon pure vanilla extract
Fold in the chocolate chips and mini marshmallows.
1 cup milk chocolate chips, 1 cup mini marshmallows
Pour the batter into the prepared Bundt cake pan.
Bake the cake for 45 minutes, or until a toothpick comes out clean. Allow to cool for 10-15 minutes, then flip it onto a cooling rack. Cool completely before topping with the ganache.
After the cake cools, make the ganache. Place the heavy cream, butter, and chocolate in a microwave-safe bowl. Microwave these ingredients for 30 seconds at a time, stirring after each time until the mixture is melted, until smooth. Let cool for about 5 minutes, or until slightly thickened. Set aside.
⅓ cup heavy cream, 2 tablespoons unsalted butter, 4 ounces semisweet baking chocolate
Add the marshmallow creme to a large Ziplock bag and cut off one corner. Squeeze the bag to drizzle the creme on the cooled cake.
1 cup marshmallow creme
Drizzle the chocolate ganache onto the cake.
Sprinkle the cake with the marshmallow bits, if desired. Allow the ganache to fully set before slicing and serving.
Mini Marshmallow Bits

Video

Notes

Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
Grease the bundt cake pan and sprinkle it with cocoa powder. This will help prevent sticking so that it comes straight out of the pan in the perfect shape.
Stir chocolate consistently until it’s fully melted.
To check for doneness, stick a toothpick into the cake. If it comes out clean, it’s done. If there’s liquid batter, it needs to bake longer.
Let the cake cool slightly before removing it from the pan, then let it finish cooling on a rack.
When making the ganache, microwave in 30-second intervals, until fully melted.
Use a Ziplock/resealable plastic bag to make your own icing bag. Cut a small tip off the corner, and you’ll be able to squeeze out the marshmallow creme.
Nutritional information does not include optional ingredients.

Storage: Store hot chocolate bundt cake in an airtight container (or in a cake cloche) at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition