food

Hot Chocolate Bundt Cake

How all hot chocolate should be eaten.

food

Hot Chocolate Bundt Cake

How all hot chocolate should be eaten.

Ingredients

Cake

  • 1 cup water
  • ¾ cup unsalted butter, cut into pieces
  • ¾ cup canola oil
  • 170g bittersweet baking chocolate, finely chopped
  • 1 ½ cups sugar
  • 3 cups all-purpose flour
  • ¾ cup cocoa powder
  • 2 ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs, at room temperature
  • ¾ cup buttermilk
  • 1 tbsp vanilla

Chocolate Ganache

  • 1/3 cup whipping cream
  • 170g bittersweet baking chocolate, finely chopped

Decorations

  • 1 cup marshmallow creme
  • Bittersweet chocolate curls
  • ½ cup mini marshmallows

Steps

Cake

  1. Pre-heat oven to 350°F. Lightly grease a bundt cake tin.
  2. Add water, 3/4 cup butter, the oil and bittersweet chocolate to a large microwave safe bowl. Microwave 20 seconds at a time, mixing each time with a whisk until smooth. Stir in sugar until blended. Cool 10 minutes.
  3. Next, add your eggs to the cooled chocolate mixture one at a time and use a hand mixer to mix into the wet ingredients until well combined.
  4. Add flour, cocoa powder, baking soda and salt and mix with whisk just until blended after each addition.
  5. Add buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.
  6. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

Chocolate Ganache

  1. In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth.
  2. Cool 10 minutes or until slightly thickened.
  3. Place cake on serving plate and drizzle with ganache.

Decorations

  1. Use a spoon to drizzle with marshmallow fluff. If you want to make your marshmallow fluff a little runnier, just add 1 tsp of water and mix into the fluff until well combined.
  2. Garnish with curls and mini marshmallows.