I loved that this recipe called for real hot cocoa in the batter. Let’s be honest though, we are not talking supermarket brand here. You need a high quality scrumptious hot cocoa mix for your hot cocoa cake! This cake also has buttermilk in it and we all know everything is better with buttermilk. This cake baked up perfectly in the time stated and popped out of my pan like a dream. It gets finished off with a yummy chocolate ganache dripping down the sides and some marshmallow. Mini marshmallows fill the middle for that true hot cocoa look! Break out some cold milk and enjoy this for an afternoon snack or dessert….or if you promise to keep it quiet you can eat it for breakfast. Shhh, don’t let the kids know!
Buttermilk Hot Cocoa Cake
Ingredients
Cake
- 2 teaspoons unsweetened baking cocoa
- 1 cup water
- ¾ cup butter cut into pieces
- ¾ cup canola oil
- 4 oz bittersweet chocolate chips
- 1 ½ cups sugar
- 3 cups all-purpose flour
- ¾ cup hot chocolate mix a high quality one
- 2 ½ teaspoons baking soda
- ½ teaspoon salt
- 3 eggs
- ¾ cup buttermilk
- 1 tablespoon vanilla
Ganache
- ⅓ cup heavy cream
- 2 tablespoons butter
- 4 oz bittersweet chocolate chips
Marshmallow
- ½ container Marshmallow Cream (Or fluff....homemade recipe here
- ½ bag mini marshmallows
- 1 Tablespoon Cocoa Powder
Instructions
Cake
- Heat oven to 350°F. Lightly grease 10 inch fluted bundt pan with Pam w/flour and sprinkle with unsweetened cocoa.
- In a pot combine water, butter, oil and bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth.
- Remove from heat. Transfer to a mixer and stir in sugar until blended. Cool 10 minutes.
- In a bowl, combine flour, cocoa powder, hot chocolate mix, baking soda and salt.
- Add eggs to the cooled chocolate, one at a time. Beat well with whisk.
- Add flour mixture alternately with buttermilk, stirring just until blended.
- Add vanilla.
- Pour batter into pan.
- Bake *45 to 50 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
Ganache
- Microwave all ingredients until melted and smooth, stirring.
- Let sit 10 minutes to thicken.
- Drizzle on cake and chill until set.
- Place marshmallow in piping bag and pie on.
- Stuff mini marshmallows into center of the cake and sift on the cocoa powder.
- https://hugsandcookiesxoxo.com/wp-content/uploads/2014/08/MARSHMALLOW-CAKE.jpg
- adapted from Betty Crocker
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