Buttermilk Hot Cocoa Cake
  • 2 teaspoons unsweetened baking cocoa
  • 1 cup water
  • ¾ cup butter, cut into pieces
  • ¾ cup canola oil
  • 4 oz bittersweet chocolate chips
  • 1½ cups sugar
  • 3 cups all-purpose flour
  • ¾ cup hot chocolate mix, a high quality one
  • 2½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 eggs
  • ¾ cup buttermilk
  • 1 tablespoon vanilla
  • ⅓ cup heavy cream
  • 2 tablespoons butter
  • 4 oz bittersweet chocolate chips
  • ½ container Marshmallow Cream (Or fluff....homemade recipe here
  • ½ bag mini marshmallows
  • 1 Tablespoon Cocoa Powder
  1. Heat oven to 350°F. Lightly grease 10 inch fluted bundt pan with Pam w/flour and sprinkle with unsweetened cocoa.
  2. 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.
  3. Remove from heat. Transfer to a mixer and stir in sugar until blended. Cool 10 minutes.
  4. In a bowl, combine flour, cocoa powder, hot chocolate mix, baking soda and salt.
  5. Add eggs to the cooled chocolate, one at a time. Beat well with whisk.
  6. Add flour mixture alternately with buttermilk, stirring just until blended.
  7. Add vanilla.
  8. Pour batter into pan.
  9. Bake *45 to 50 minutes or until toothpick inserted in center comes out clean.
  10. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  1. Microwave all ingredients until melted and smooth, stirring.
  2. Let sit 10 minutes to thicken.
  3. Drizzle on cake and chill until set.
  4. Place marshmallow in piping bag and pie on.
  5. Stuff mini marshmallows into center of the cake and sift on the cocoa powder.
  6. https://hugsandcookiesxoxo.com/wp-content/uploads/2014/08/MARSHMALLOW-CAKE.jpg
  7. adapted from Betty Crocker
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/buttermilk-hot-cocoa-cake/