Hot Chocolate Bundt Cake Recipe With Toasted Marshmallow Topping
We hope you are enjoying the holidays! This chocolate bundt cake is the perfect cake for New Year’s! We made it using two small bundt pans, but a regular size would work, too!
We decorated it with toasted meringue and 2025 stakes, but numbered candles would be fun, too!
This hot chocolate marshmallow bundt cake is a special occasion cake recipe you didn’t know you needed. When you think of hot chocolate, you think of getting warm and cozy on winter days. Maybe skiing comes to mind, by the fire with snow falling! Well, that’s what I think of anyway. Growing up in Colorado, skiing, snow, and hot chocolate were synonymous with winter.
So what could be better than a hot chocolate bundt cake for dessert for a winter birthday or after a winter activity like skating or skiing?
I’m calling it a special occasion cake to ensure there’s no illusion that this is a quick and easy one-bowl batter that won’t make a mess. It does indeed make a mess and uses every measuring cup and spoon in your arsenal of baking supplies. So, if you’re still with me, let’s bake that cake!
The equipment you’ll need
- Electric stand mixer or hand mixer
- Wire rack for cooling
- Baking spray
- Medium bowl
- Bundt pan (we used a small bundt pan, and the cake mixture is enough for two small bundt cakes or one large one)
- Rubber spatula
- Kitchen blow torch
The ingredients for hot chocolate marshmallow bundt cake with toasted marshmallow topping
For the chocolate cake:
- Dutch-processed cocoa powder or unsweetened cocoa powder (for dusting the bundt pan)
- Chopped unsweetened or bittersweet chocolate
- All-purpose flour
- Malted milk powder
- Baking soda
- Salt
- Unsalted butter (room temperature)
- Granulated sugar
- Brown sugar
- Olive oil (or vegetable oil)
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips or chunks
- Water
For the toasted marshmallow
- Egg whites
- Sugar
- Cream of tartar
- Light corn syrup
- Water
Sunday Favorites
SHOP MOST LOVELY THINGS
Winter tag sale is live! Everything in the shop is 40% off. Once you add an item to your cart, you will see the discount. Sale end January 1st at midninght at which time we will close until we restock on our nbext trip to France.
Holiday Storage Bags
I won’t give you a bunch of links to buy more, well, except maybe Christmas storage bags. I bought one for our tree, another the same size for all the garlands, and this one for wreaths. It made cleaning up so much easier.
Lindywell Pilates
I go in phases with taking online courses. We belong to a lovely gym with loads of classes, but sometimes, I use the gym for cardio and, well, the sauna. I have been loving the Lindywell classes I can do at home or the gym from my phone. They have so many options, and I never worry about being on time for a class!
You can try five classes for free. Follow on Instagram and DM “FREEBIE” to get five free Pilates workouts! I think you are going to love them!
After the Holidays Cleanup
The house gets incredibly dusty and dirty with all the holiday decorations, gift wrapping, and crafting. This post has a few ideas of things you can clean in five minutes or less. Read more here.
Handmade Thank you Notes.
I’m working on a new post I will publish this week, but for now, here are a few ideas for making homemade thank-you notes for all those holiday gifts. Stay tuned for making easy watercolor thank you cards.
DIY Chalkboard Thank you Notes
How to Make Handmade Thank You Notes
Painted Canvas Art Thank You Notes
I can’t wait to check in with Mary Ann & Cindy!
Thank you so much for being here this year, for reading, for occasionally leaving a comment, and for signing up to receive emails. It means the world to me. I will send out a survey in the next couple of weeks that will take just a minute to complete.
Classic Casual Home
Cindy Hattersley Design
PrintHot Chocolate Marshmallow Bundt Cake
A special occasion cake that’s perfect for winter birthdays or just getting together!
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 65 minutes
- Yield: 6 1x
- Category: cake
- Method: bake
Ingredients
For the cake batter:
- 4 ounces unsweetened chocolate, chopped
- 3/4 cup semisweet chocolate chips
- 1/4 cup of unsweetened cocoa powder (for dusting the pan)
- 1 3/4 cups all-purpose flour
- 1/3 cup malted milk powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter at room temperature
- 3/4 cup packed brown sugar
- 1 1/2 cups sugar
- 1/3 cup olive oil (or vegetable oil, if you prefer)
- Three large eggs at room temperature
- 1 teaspoon vanilla
- 1 cup water
For the marshmallow meringue:
- Two egg whites at room temperature
- 1/2 cup sugar
- 1/4 teaspoon of cream of tartar
- 1/4 cup light corn syrup
- 1/4 cup water
Instructions
For the cake batter:
- Preheat oven to 350º
- Melt the unsweetened chocolate in a heat-proof bowl over a pot of simmering water and cool.
- Coat a bundt pan (or mini bundt pans) with cooking spray and dust with the cocoa powder.
- In a medium bowl, whisk the flour, malted milk powder, baking powder, and salt, and set aside.
- In a large bowl, beat the butter with an electric mixer, then add the sugars and beat. Mix in the olive oil and vanilla mix, scraping down the sides as necessary.
- Add the eggs, one at a time, and mix after each. Add in the melted chocolate and vanilla and beat until combined.
- Add the dry ingredients slowly, beating on low until combined. Add the water and beat on low until combined. Then, stir in the chocolate chips.
- Pour into the prepared bundt pan(s).
- Bake for 45 minutes using one bundt pan or 25 minutes using mini-bundt pans with six molds. Be careful not to overfill; you will have leftover batter if using a 6-mold mini bundt pan).
For the toasted marshmallow meringue:
- In a large bowl, beat the egg whites with the cream of tartar on high until soft peaks form. (Tips will curl).
- Combine 1/2 cup sugar, the light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Cook for 2-3 minutes, then slowly add to the mixer on medium-low speed, combining with the egg whites.
- Increase speed to medium-high and beat until glossy and stiff. (about four minutes).
- Then, place a generous dollop on top of each cake, and using a kitchen blow torch, toast the marshmallow! (Optional, but so worth it)!
Notes
This recipe makes enough batter for one large bundt pan or two medium-sized bundt pans.
Holy cow those cakes look amazing. I pinned it. Would be good for tonight…New Years Eve but I already bought a fruit tart.
I missed you TOO.
Happy New Year.
That ruffled olive shirt is calling my name! That cake looks delicious but I would rather have it at your house!!
I’ve worn that olive shirt at your house! I love it! I can see you wearing it!! xx
This recipe was so good!! I had to bake an extra 15 minutes, other than that, this recipe was heaven🤤
Hi Blair!
Thank you for mentioning the extra bake time! I need to go back and adjust…I was using the mini bundt pans, so I need to make that more clear! Isn’t it so good though? Thank you for taking time to leave that comment!
Annie
WOW…my mouth is drooling. This cake would be perfect for Alie’s birthday. Thank you, Annie.
That bundt cake looks amazing and I love the brass numerals! What a great idea. Thank you for the Pilates selection. I am going to look into that!! Goals for the New Year!!
Cindy! You will love these online pilates classes for when you don’t want to make it to a class!