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Hot Chocolate Bundt Cake with Marshmallow Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 40 reviews
  • Author: Melanie
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add Buttermilk and Vanilla: Pour in the buttermilk and vanilla extract, and gently mix until the batter is uniform but still light.
  9. Fold in Mix-ins: Carefully fold in the milk chocolate chips and mini marshmallows using a spatula, ensuring even distribution without overmixing.
  10. Fill Pan: Pour the batter evenly into the prepared Bundt pan, smoothing the top gently.
  11. 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.
  12. Cool and Remove: After initial cooling, invert the cake onto a wire cooling rack. Allow it to cool completely before adding ganache.
  13. 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.
  14. 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.
  15. Drizzle Ganache: Spoon the ganache over the cake, allowing it to drip down the sides for a beautiful glossy finish.
  16. 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.

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Find it online: https://flavorfestkitchen.com/hot-chocolate-bundt-cake-with-marshmallow-ganache-recipe/