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featured hot chocolate bundt cake

Hot Chocolate Bundt Cake Recipe

Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 45 minutes
Cool Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 12 slices
Calories: 722kcal
Author: Becky Hardin
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!
Print Recipe

Ingredients

For the Cake

For the Chocolate Ganache

  • 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
    ingredients for hot chocolate bundt cake
  • 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 Bob’s Red Mill Unbleached White All-Purpose Flour, ¾ cup dry hot cocoa mix, 2½ teaspoons Bob's Red Mill 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.
    hot chocolate bundt cake after baking without toppings on a white serving tray
  • 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

Serving: 1slice | Calories: 722kcal | Carbohydrates: 82g | Protein: 8g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 374mg | Potassium: 275mg | Fiber: 4g | Sugar: 48g | Vitamin A: 612IU | Vitamin C: 0.04mg | Calcium: 57mg | Iron: 4mg