Best 2 Hot Chocolate Bundt Cake Recipes
Indulge in a delightful culinary journey with our irresistible Hot Chocolate Bundt Cake. This rich and decadent cake is a symphony of chocolatey flavors, sure to satisfy your sweet cravings. Its moist and tender crumb, infused with the warmth of cocoa, is complemented by a luscious chocolate glaze that adds an extra layer of indulgence. But the Hot Chocolate Bundt Cake is just the beginning of your chocolatey adventure. This comprehensive article features a curated collection of delectable chocolate-inspired recipes, each one a testament to the versatility and allure of this timeless ingredient. From the classic Chocolate Chip Cookies to the innovative Chocolate Lava Cakes, these recipes cater to every chocolate lover's desire. So, let's embark on this delicious expedition and explore the realm of chocolatey delights!
Here are our top 2 tried and tested 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:
- Use good quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is recommended.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more easily and create a smooth batter.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will dry out the cake.
- Let the cake cool completely before glazing it. This will help the glaze set properly.
Conclusion:
This chocolate bundt cake is a delicious and decadent treat that is perfect for any occasion. It is moist, rich, and full of chocolate flavor. The glaze adds a touch of sweetness and shine. This cake is sure to be a hit with everyone who tries it!
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