You know how I like to take an innocent classic dish and turn it into something else (I’m looking at you, lasagna soup)….what better thing to try at this time of year than a hot chocolate cake?
We’re talking deep rich cocoa-flavored cake.
We’re talking a chocolate glaze to amp up the chocolate even more.
We’re talking a marshmallow crème drizzle because we CANNOT leave out the marshmallows!
What is marshmallow creme?
You might know it better as marshmallow Fluff – that creamy, spreadable combo of sugar, egg whites, corn syrup and vanilla that sometimes appears as part of a peanut butter sandwich? But in this case, it’s the perfect consistency for a show-off-y topping!
Here’s how to make hot chocolate cake!
Preheat oven to 350 and spray a Bundt pan with cooking spray.
Whisk together flour, cocoa, baking soda and salt in a mixing bowl.
Mix milk and sour cream in a small bowl.
Beat two sticks butter and sugar in a large bowl (I know, so many bowls but it’s worth it!) with 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!) and then pop it out.
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!
More tips for making Hot Chocolate Cake!
It’s usually right next to the peanut butter and jelly in your supermarket!
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.
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!
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!
This is definitely a cake you are going to have to guard from cake pilferers, because who wouldn’t want to run a finger through that decadent frosting?
I’m thinking now that hot chocolate cupcakes might be in my near future….I just happen to have some leftover marshmallow creme….
OTHER SHOW-OFF CHOCOLATE CAKE RECIPES WE LOVE!
Hot Chocolate Cake
This easy recipe for hot chocolate cake takes your favorite winter drink and transforms it into dessert. Complete with marshmallow topping!
- 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
- 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
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!
Equipment We Used to Make This Recipe
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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!
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