Hot Cocoa Bundt Cake!

 

Hi Friends!  I am sharing a fun recipe with you today.  It is a cake I made for the first time last weekend.  Don't get me wrong.  I am not a baker.  It is a long and tenuous process but the end result is so worth it.  This is a cake that brings on the coziness vibes and is a perfect dessert all...winter....long!

 

 

Hot Cocoa Bundt Cake

 

 

What you will need...

 

Ingredients

 

For the Cake

• 2 teaspoons unsweetened cocoa powder
• 1 cup water 
• ¾ cup unsalted butter, cubed (1½ sticks)
• ¾ cup canola oil 
• 4 ounces semi sweet chocolate, finely chopped
•  1½ cups granulated sugar 
• 3 cups Flour
  
• ¾ cup dry hot cocoa mix
  
• 2½ teaspoons Baking Soda 
• ½ teaspoon kosher salt
• 3 large eggs, room temperature
• ¾ cup buttermilk (see note)
• 1 tablespoon Vanilla Extract
  
• 1 cup milk chocolate chips
• 1 cup mini marshmallows 

For the Chocolate Ganache

• ⅓ cup heavy cream
• 2 tablespoons unsalted butter, cubed (¼ stick)
• 4 ounces semi sweet baking chocolate, finely chopped
•  

For the Garnish

• 1 cup marshmallow cream
  
• Mini Marshmallows Bits

 

 

Instructions Preheat oven to 350°F. Grease a 10-cup Bundt cake pan and lightly sprinkle with the unsweetened cocoa powder. Set aside. In a medium saucepan, heat the water until warm.

 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 

Turn off the heat and stir in the sugar until smooth. Let cool for 5-10 minutes.

 In a medium bowl, stir together the flour, cocoa mix, baking soda, and salt. Set aside

 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. Slowly add the flour mixture and mix until just combined.

 Add the buttermilk and vanilla extract and mix until just combined.

 Fold in the chocolate chips and 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. 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. Drizzle the chocolate ganache onto the cake.

 Sprinkle the cake with the marshmallows. Allow the ganache to fully set before slicing and serving.

 

 Enjoy!