Best 2 Hot Chocolate Bundt Cake Recipes
Calling all chocolate enthusiasts! Dive into a delectable journey as we seek the ultimate recipe for a luscious and moist hot chocolate bundt cake. Imagine a symphony of flavors where rich cocoa notes harmonize with a tender crumb, creating an explosion of chocolatey goodness in every bite. Whether you prefer a classic or a decadent twist, this article will guide you through the secrets of crafting the perfect hot chocolate bundt cake, leaving you and your loved ones spellbound. So, gather your ingredients, preheat your oven, and prepare to indulge in the delightful world of chocolatey perfection.
Let's cook with our recipes!
HOT CHOCOLATE BUNDT CAKE
This intensely decadent, triple chocolate Bundt cake is the perfect dessert to place on a Christmas dinner table and enjoy with family and friends.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 14
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa.
- In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes.
- In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in 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.
- In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set.
- Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.
Nutrition Facts : Calories 550, Carbohydrate 54 g, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 340 mg
HOT CHOCOLATE BUNDT CAKE RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa. In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes. In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in 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. In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set. Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.
Tips:
- Choose high-quality chocolate. The chocolate is the star of the show in this cake, so make sure to use a good quality chocolate that you enjoy the taste of. A bittersweet or semi-sweet chocolate will give the cake a rich, chocolatey flavor without being too overpowering.
- Don't overmix the batter. Overmixing the batter can make the cake tough, so be careful not to overmix it. Mix the batter just until the ingredients are combined.
- Let the cake cool completely before frosting it. This will help the frosting to set properly and prevent it from melting.
- Use a bundt pan with a nonstick coating. This will help the cake to release from the pan easily.
- Serve the cake warm or at room temperature. This will allow the flavors of the cake to fully develop.
Conclusion:
This hot chocolate bundt cake is a delicious and festive treat that is perfect for any occasion. With its rich, chocolatey flavor and moist, tender crumb, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this hot chocolate bundt cake a try.
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