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Hot Chocolate Bundt Cake
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Prep Time:
30 minutes
Total Time:
4 hours 25 minutes
Indulgent triple chocolate Bundt cake, a showstopper for Christmas gatherings.
Ingredients:
  • 2 teaspoons unsweetened baking cocoa
  • 1 cup water
  • 3/4 cup unsalted butter, cut into pieces
  • 3/4 cup canola oil
  • 4 oz bittersweet baking chocolate, finely chopped
  • 1 1/2 cups sugar
  • 3 cups Gold Medal™ all-purpose flour
  • 3/4 cup sweet ground chocolate and cocoa
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs, at room temperature
  • 3/4 cup buttermilk
  • 1 tablespoon vanilla
  • 1/3 cup whipping cream
  • 2 tablespoons unsalted butter
  • 1 cup marshmallow creme
  • Bittersweet chocolate curls, if desired
Instructions:
  • Preheat oven to 350°F. Grease a 12-cup fluted tube cake pan with shortening and dust with unsweetened cocoa for extra flavor.
  • In a sturdy 3-quart saucepan, combine water, 3/4 cup butter, oil, and 4 oz bittersweet chocolate. Cook over low heat for 8 to 10 minutes, stirring constantly until the chocolate melts and the mixture becomes smooth. Remove from heat and stir in sugar until well combined. Let it cool for 10 minutes before using.
  • Combine flour, ground chocolate, cocoa, baking soda, and salt in a medium bowl. Slowly add eggs to the cooled chocolate mixture, whisking after each addition until blended. Alternate adding the flour mixture and buttermilk, stirring until just combined. Mix in the vanilla and pour the batter into the pan.
  • Bake for 45-50 minutes until a toothpick comes out clean when inserted in the center. Let it cool for 15 minutes, then remove from the pan onto a cooling rack. Allow it to cool completely for about 2 hours.
  • Microwave ganache ingredients in a medium bowl on High for 45 to 50 seconds, stirring halfway, until silky smooth. Allow to cool for 10 minutes until slightly thickened. Drizzle over cake on a serving plate. Chill in the refrigerator for 30 minutes until firm.
  • Transfer the marshmallow creme into a resealable freezer bag and cut off a 1/2-inch corner. Use the bag to drizzle the marshmallow creme over the cake, letting it cascade down the sides. Finish by decorating with chocolate curls.

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