If you have a sweet tooth that craves the cozy indulgence of rich chocolate and the nostalgic delight of fluffy marshmallows, you are going to absolutely love this Hot Chocolate Bundt Cake with Marshmallow Ganache Recipe. This show-stopping dessert combines a moist, deeply chocolatey Bundt cake with a luscious marshmallow ganache that melts in your mouth, making it the ultimate treat for any occasion. Whether you’re baking for a festive gathering or simply want to spoil yourself, this cake delivers warmth, comfort, and a delightful play of textures that make every bite a celebration.
Ingredients You’ll Need
Getting the ingredients right is the secret to any successful bake, and this Hot Chocolate Bundt Cake with Marshmallow Ganache Recipe is no different. Each ingredient plays a crucial role—from the smoothness of the semisweet chocolate to the tender moisture from buttermilk, these basics come together to build layers of flavor and texture that make this cake irresistibly delicious.
- Unsweetened cocoa powder (2 teaspoons): Provides a rich, deep chocolate flavor and helps dust the pan for easy cake removal.
- Water (1 cup): Warms up the chocolate and butter mixture to create a silky base for the batter.
- Unsalted butter (¾ cup, cubed): Adds creamy richness and moisture.
- Canola oil (¾ cup): Keeps the cake tender and moist without weighing it down.
- Semisweet baking chocolate (4 ounces, finely chopped): Intensifies the chocolate depth for a decadent flavor.
- Granulated sugar (1½ cups): Sweetens the cake while contributing to the perfect crumb.
- All Purpose Flour (3 cups): The foundation giving structure to the cake.
- Dry hot cocoa mix (¾ cup): Boosts the chocolate punch with a smooth, velvety finish.
- Baking soda (2½ teaspoons): Helps the cake rise beautifully for a tender crumb.
- Kosher salt (½ teaspoon): Balances flavors and enhances the chocolate’s richness.
- Large eggs (3): Bind the ingredients and provide structure while ensuring softness.
- Buttermilk (¾ cup): Adds a subtle tang and keeps the cake moist and light.
- Pure vanilla extract (1 tablespoon): Lifts the chocolate flavors with its warm aromatic notes.
- Milk chocolate chips (1 cup): Introduce pockets of melty chocolate bliss throughout the cake.
- Mini marshmallows (1 cup): Add delightful gooey bursts inside the batter.
- Heavy cream (â…“ cup): Essential for the silky, rich ganache topping.
- Unsalted butter (2 tablespoons, cubed): Adds creaminess and shine to the ganache.
- Semisweet baking chocolate (4 ounces, finely chopped): Forms the luscious base of the ganache.
- Marshmallow creme (1 cup): For the sweet, fluffy drizzle inspiring that hot chocolate feeling on top.
- Mini marshmallow bits (optional): Perfect for a charming finishing touch that adds texture.
How to Make Hot Chocolate Bundt Cake with Marshmallow Ganache Recipe
Step 1: Prepare Your Pan and Heat the Chocolate Base
Start by preheating your oven to 350°F and greasing a 10-cup Bundt pan. Give it a light dusting of cocoa powder to ensure the cake releases easily once baked. Meanwhile, warm the water in a saucepan and add the butter, canola oil, and finely chopped semisweet chocolate over low heat. Stir constantly until everything is melted and smooth—this mixture will create an irresistible chocolate base essential for the cake’s luscious texture.
Step 2: Sweeten and Cool the Chocolate Mixture
Once your chocolate mixture is silky and well combined, remove it from the heat and stir in the granulated sugar until smooth. Allow this to cool for about 5 to 10 minutes. Cooling is important as it helps prevent the eggs from cooking prematurely when added in the next step, ensuring a smooth batter.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, dry hot cocoa mix, baking soda, and kosher salt. This dry mixture will infuse the batter with intense chocolate flavor and help the cake rise perfectly while balancing the sweetness.
Step 4: Mix the Batter
Pour the slightly cooled chocolate base into your stand mixer bowl fitted with the paddle attachment. Beat in the eggs, one at a time, just until combined to keep the batter light and fluffy. Slowly add the flour mixture and mix just enough to bring it together, then pour in the buttermilk and vanilla extract. Mix until smooth but don’t overbeat—this keeps the cake tender.
Step 5: Add Chocolate Chips and Mini Marshmallows
Gently fold in the milk chocolate chips and mini marshmallows. These ingredients create delightful gooey pockets of melted chocolate and marshmallow surprises, making every bite extra special.
Step 6: Bake the Cake
Pour your luscious batter into the prepared Bundt pan and pop it into the oven. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow it to cool in the pan for 10 to 15 minutes before inverting it onto a cooling rack to cool completely. Cooling fully is important so the ganache will set beautifully when added.
Step 7: Create the Marshmallow Ganache
To craft the dreamy marshmallow ganache, heat the heavy cream, butter, and semisweet chocolate in a microwave-safe bowl for 30-second intervals, stirring between each until the mixture is smooth and melted. Let it rest for about 5 minutes until it thickens slightly for perfect drizzle consistency. Transfer the marshmallow creme to a piping bag or a Ziplock bag with a tiny corner snipped off, ready to add that signature marshmallow flair.
Step 8: Assemble the Cake
Once the cake is completely cool, drizzle the marshmallow creme artistically over the top. Follow this by gracefully pouring the chocolate ganache on the cake, letting it cascade down the sides. For an optional finishing touch, sprinkle mini marshmallow bits all over the ganache before allowing it to fully set. This final assembly makes the cake not only tasty but visually irresistible.
How to Serve Hot Chocolate Bundt Cake with Marshmallow Ganache Recipe
Garnishes
A sprinkle of powdered sugar or a handful of mini marshmallows can elevate the presentation. Consider adding a few chocolate shavings or cocoa dusting for a refined look that matches the indulgent flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a simple dollop of whipped cream. For a warm drink companion, offer classic hot chocolate or freshly brewed coffee to complement the chocolate and marshmallow notes.
Creative Ways to Present
Try serving slices of this Hot Chocolate Bundt Cake with Marshmallow Ganache Recipe on rustic wooden boards or elegant cake stands for a stunning centerpiece. You could even add cinnamon sticks or fresh mint sprigs on the side to add a pop of color and aroma, making your dessert table truly inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days to maintain its moist texture and fresh flavor. If your kitchen is warm, refrigeration is fine but be sure to bring it back to room temperature before serving.
Freezing
You can freeze this cake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying. Ganache may firm up when frozen but will soften nicely upon thawing.
Reheating
If you prefer your cake slightly warm, microwave individual slices for 15 to 20 seconds. This warms the marshmallow ganache slightly and revives the melty texture without drying out the cake.
FAQs
Can I use regular cocoa powder instead of hot cocoa mix?
You can substitute regular cocoa powder, but the hot cocoa mix contains sugar and additional flavorings that enhance the cake’s richness. If using regular cocoa, consider adding a little extra sugar and a pinch of salt to balance flavors.
What’s the best way to prevent the Bundt cake from sticking?
Greasing the pan thoroughly and dusting it with cocoa powder, as directed in the recipe, works wonders. Avoid using flour for dusting here to keep the chocolate cake’s crust smooth and avoid white patches.
Can I make this cake dairy-free?
Yes! Substitute buttermilk with a dairy-free alternative mixed with a teaspoon of vinegar, use dairy-free butter and chocolate substitutes, and opt for coconut cream instead of heavy cream for the ganache. The texture and taste will remain deliciously comforting.
Why do marshmallows go inside the batter too?
Mini marshmallows inside the batter melt slightly during baking, creating pockets of gooey sweetness that mimic the marshmallow toppings but from within the cake itself. This gives delightful texture contrasts in every bite.
How should I store the cake if I don’t want the ganache to get too hard?
Keep the cake at room temperature in an airtight container, avoiding refrigeration to maintain a soft ganache texture. If your home is very warm, store it in the fridge but allow it to soften at room temperature before serving.
Final Thoughts
This Hot Chocolate Bundt Cake with Marshmallow Ganache Recipe is truly a game changer when it comes to decadent desserts. It’s cozy, comforting, and bursting with chocolatey goodness paired with fluffy marshmallow magic. I can’t wait for you to make it for your next gathering or just to treat yourself—you’re going to be so proud of how effortlessly impressive and delicious it turns out. Happy baking and indulging!
Print
Hot Chocolate Bundt Cake with Marshmallow Ganache Recipe
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Hot Chocolate Bundt Cake is a decadent chocolate lover’s dream, blending rich cocoa, semisweet chocolate, and marshmallows into a moist bundt cake base. The cake is topped with a luscious homemade ganache and finished with a marshmallow creme drizzle and optional mini marshmallow bits for the ultimate indulgence. Perfect for cozy gatherings or a special dessert occasion.
Ingredients
Cake Batter
- 2 teaspoons unsweetened cocoa powder (4 grams)
- 1 cup water (227 grams)
- ¾ cup unsalted butter, cubed (170 grams, 1½ sticks)
- ¾ cup canola oil (150 grams)
- 4 ounces semisweet baking chocolate, finely chopped (113 grams)
- 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, room temperature (150 grams)
- ¾ cup buttermilk (170 grams)
- 1 tablespoon pure vanilla extract (12 grams)
- 1 cup milk chocolate chips (170 grams)
- 1 cup mini marshmallows (43 grams)
Ganache and Topping
- â…“ cup heavy cream (76 grams)
- 2 tablespoons unsalted butter, cubed (28 grams, ¼ stick)
- 4 ounces semisweet baking chocolate, finely chopped (113 grams)
- 1 cup marshmallow creme (85 grams)
- Mini marshmallow bits (optional, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10-cup Bundt cake pan thoroughly and lightly dust it with the unsweetened cocoa powder. Set aside while you prepare the batter.
- Warm Water: Heat the 1 cup of water in a medium saucepan over low heat until it is warm to the touch but not boiling.
- Melt Ingredients: Add the cubed butter, canola oil, and chopped semisweet baking chocolate to the saucepan with warm water. Cook on low heat, stirring constantly until the chocolate is completely melted and the mixture is smooth, about 3-4 minutes.
- Add Sugar and Cool: Turn off the heat and stir in the granulated sugar until fully dissolved. Let the mixture cool for 5 to 10 minutes so it’s not too hot when mixing with eggs.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, hot cocoa mix, baking soda, and kosher salt. Set this dry mixture aside for later.
- Incorporate Eggs: Pour the cooled chocolate mixture into a stand mixer bowl fitted with the paddle attachment. Beat in the eggs one at a time, mixing just until combined after each addition—do not overbeat.
- Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined to avoid developing gluten and toughening the cake.
- Add Buttermilk and Vanilla: Pour in the buttermilk and vanilla extract, and gently mix until the batter is uniform but still light.
- Fold in Mix-ins: Carefully fold in the milk chocolate chips and mini marshmallows using a spatula, ensuring even distribution without overmixing.
- Fill Pan: Pour the batter evenly into the prepared Bundt pan, smoothing the top gently.
- Bake: Bake the cake in preheated oven for about 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Let the cake cool in the pan for 10-15 minutes.
- Cool and Remove: After initial cooling, invert the cake onto a wire cooling rack. Allow it to cool completely before adding ganache.
- Make Ganache: Combine heavy cream, butter, and semisweet chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the mixture is melted and smooth. Let it cool for about 5 minutes until it slightly thickens.
- Decorate with Marshmallow Creme: Transfer the marshmallow creme to a large Ziplock bag, cut a small hole at one corner, and drizzle the creme evenly over the cooled cake.
- Drizzle Ganache: Spoon the ganache over the cake, allowing it to drip down the sides for a beautiful glossy finish.
- Add Final Touch: Sprinkle with mini marshmallow bits if desired. Allow the ganache to set completely before slicing and serving for the best presentation and texture.
Notes
- Use room temperature eggs to ensure better incorporation and texture.
- If you don’t have buttermilk, substitute by mixing ¾ cup milk with ½ tablespoon lemon juice or vinegar, let stand for 5 minutes.
- Be careful not to overmix the batter once the flour is added to avoid a dense cake.
- Allow the ganache to cool and thicken slightly before drizzling for better coverage and smoother finish.
- Mini marshmallow bits add a whimsical finish but can be omitted if unavailable.
- This cake keeps well for 2-3 days stored in an airtight container at room temperature.
