Rich Hot Chocolate Bundt Cake with Marshmallow Drizzle
This deeply chocolatey bundt cake captures the comforting essence of hot chocolate in cake form. The tender crumb is infused with both bittersweet chocolate and cocoa, creating layers of chocolate flavor that mirror your favorite winter drink. A smooth chocolate ganache glaze and fluffy marshmallow drizzle complete the hot chocolate experience, making this an impressive dessert for winter gatherings, holiday parties, or any time you crave the nostalgic warmth of hot cocoa. The combination of oil and butter keeps the cake exceptionally moist, while the buttermilk adds a subtle tang that balances the rich chocolate.
Ingredients
- 2 teaspoons unsweetened baking cocoa, for pan
- 1 cup water
- ¾ cup unsalted butter, cut into pieces
- ¾ cup canola oil
- 4 oz bittersweet baking chocolate, finely chopped
- 1 ½ cups sugar
- 3 cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- ¾ cup sweet ground chocolate and cocoa
- 2 ½ teaspoons baking soda
- ½ teaspoon salt
- 3 large eggs, at room temperature
- ¾ cup buttermilkmilk + lemon juice1 tablespoon lemon juice per cup milkdairy-free with plant milk
let sit 5 minutes
Full guide → - 1 tablespoon vanilla
- ⅓ cup whipping cream
- 2 tablespoons unsalted butter
- 1 cup marshmallow creme
- bittersweet chocolate curls(optional)
Instructions
- 1
Heat oven to 350°F and grease 12-cup fluted tube cake pan with shortening then sprinkle with unsweetened cocoa
- 2
Stir water, butter, oil and bittersweet chocolate in heavy saucepan and cook over low heat 8 to 10 minutes stirring constantly until chocolate melts and mixture is smooth
- 3
Remove from heat and stir in sugar until blended then cool 10 minutes
- 4
Mix flour, ground chocolate and cocoa, baking soda and salt in medium bowl
- 5
Add eggs one at a time to cooled chocolate mixture beating with whisk just until blended after each addition
- 6
Add flour mixture alternately with buttermilk stirring just until blended then stir in vanilla
- 7
Pour batter into prepared pan
- 8
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean
- 9
Cool 15 minutes then remove from pan to cooling rack and cool completely about 2 hours
- 10
Microwave ganache ingredients on High 45 to 50 seconds stirring after 30 seconds until melted and smooth then cool 10 minutes until slightly thickened
- 11
Place cake on serving plate and drizzle with ganache then refrigerate 30 minutes until set
- 12
Spoon marshmallow creme into resealable freezer plastic bag and seal then cut off 1/2-inch corner
- 13
Squeeze bag to drizzle marshmallow creme over top of cake allowing some to drip down the side
- 14
Garnish with chocolate curls if desired
Tips
Let eggs come to room temperature for about 30 minutes before baking to ensure they incorporate smoothly into the batter.
Cool the chocolate mixture for the full 10 minutes before adding eggs to prevent them from scrambling.
Store covered at room temperature for up to 3 days or refrigerate for up to a week.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Cake can be baked up to 2 days ahead and stored covered before glazing.
Serve at room temperature. Let refrigerated cake sit out 30 minutes before serving.
Common Mistakes
Cool chocolate mixture completely before adding eggs to avoid scrambling them.
Do not overmix batter once flour is added to prevent tough cake.
Ensure cake is completely cool before glazing to prevent ganache from melting off.
Substitutions
Dairy-Free Swaps
let sit 5 minutes
Full guide →Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I make this without a bundt pan?
Yes, use two 9-inch round pans and reduce baking time to 35-40 minutes. Check with toothpick for doneness.
What if I don't have buttermilk?
Add 1 tablespoon lemon juice or white vinegar to 3/4 cup milk and let sit 5 minutes before using.
How long will this cake keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Freezes well for 3 months unfrosted.