Where can I find marshmallow creme?

It's usually right next to the peanut butter and jelly in your supermarket!

I don't have a Bundt pan - can I use another cake pan?

You can, you will just need to adjust the cooking time a bit, especially if you are using a 13 x 9 pan. Here's a great article on transforming recipes meant for Bundt cakes into other pans.

Can this be made ahead?

Yep! Like all baked goods, it's best enjoyed on the day it is made, but I promise it will still be delectable on Day Two!

How do I get my cake out of the pan?

Make sure your Bundt pan is well greased. Cool it for at least 10 minutes, and then flip it over onto a cooling rack. If it doesn't come out right away, tap it on the side with a wooden spoon a few times to loosen it up. And if your cake is stubborn and a few pieces stay stuck in the pan, simply smoosh them gently into place - the chocolate glaze and marshmallow creme will hide any oopsies!

Hot Chocolate Cake

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This easy recipe for hot chocolate cake takes your favorite winter drink and transforms it into dessert. Complete with marshmallow topping!

Author: Kate Morgan Jackson
Prep Time: 30 minutes
Cooling Time: 1 hour
Cook Time: 50 minutes
Total Time: 2 hours 20 minutes
Yield: 12 1x
Category: Dessert
Method: Oven, Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 sticks (16 tablespoons) butter
2 1/4 cups all-flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3 ounces mini chocolate chips
1/2 cup heavy cream
2 tablespoons butter
1 cup marshmallow creme

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Instructions

Preheat oven to 350 and spray a Bundt pan with cooking spray.
Whisk together flour, cocoa, baking soda, and salt.
Mix milk and sour cream in a small bowl.
Beat two sticks butter and sugar in a mixer until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition, and then add vanilla.
Turn the speed down to low and add the flour mixture and then the milk mixture in 2 batches.
Pour the batter into your Bundt pan, pop it in the oven and bake it until a toothpick stuck into the cake comes out clean, about 50 minutes.
Let the cake cool in the pan until it is fully cool (I know! So hard!)
Now for the topping! Put the chocolate chips into a glass or metal mixing bowl. Put the cream in a small pot, bring it to a simmer and then pour it over the chips and let it all stand for a minute while the chips melt. Add 2 tablespoons of butter and stir it up until it is smooth and thick.
Drizzle the chocolate glaze over the cake.
Spoon the marshmallow crème into a pastry bag with a round tip or a plastic Ziploc bag with the corner snipped off. Squeeze it over the cake into ribbons.
Cut into slices and enjoy, enjoy, enjoy!

Adjustable Measuring Cup

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Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!