When the weather turns, I start thinking about cakes that feel like a hug. This Hot Chocolate Bundt Cake is exactly that.
It isn’t just a standard chocolate cake; it’s a triple chocolate centerpiece that brings the cozy flavor of a mug of cocoa to the Christmas dinner table, much like this decadent homemade chocolate cake.
I’ve found that the combination of bittersweet chocolate and sweet ground cocoa gives it a depth that cocoa powder alone just can’t reach. It’s decadent, moist, and has that festive look that makes a family gathering feel a bit more special without needing professional decorating skills.
- Deep chocolate flavor with good balance
- Moist crumb that holds well after baking
- Works well as a centerpiece for gatherings
- Slightly rich for those who prefer lighter desserts
- Requires careful greasing of the bundt pan
Table of Contents
Why You’ll Love Hot Chocolate Bundt Cake
This cake stands out because it doesn’t rely on frosting to do the heavy lifting. The cake itself is intensely decadent.
I usually make this a day ahead because the flavor settles in nicely and the crumb stays perfectly soft, similar to this red velvet tres leches cake. It’s the kind of dessert that looks like it took hours of work, but the Bundt pan does most of the heavy lifting for you.
Get The Hot Chocolate Bundt Cake Recipe
Hot Chocolate Bundt Cake
Ingredients
Equipment
Instructions
- 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.
Ingredients and Substitutions
What You’ll Need
| Ingredient | Amount | Purpose |
|---|---|---|
| Unsweetened baking cocoa | 2 tsp | For dusting the pan |
| Water | 1 cup | Liquid base for the batter |
| Unsalted butter | 3/4 cup + 2 tbsp | Fat for flavor and ganache richnes |
| Canola oil | 3/4 cup | Ensures a moist, soft crumb |
| Bittersweet baking chocolate | 8 oz (divided) | Melted into the batter and the ganache |
| Sugar | 1 1/2 cups | Sweetener |
| All-purpose flour | 3 cups | The structural foundation |
| Sweet ground chocolate/cocoa | 3/4 cup | Provides that specific hot cocoa flavor |
| Baking soda | 2 1/2 tsp | Leavening agent |
| Salt | 1/2 tsp | Enhances the chocolate notes |
| Eggs | 3 (room temp) | Binding and structure |
| Buttermilk | 3/4 cup | Moisture and acidity for rise |
| Vanilla | 1 tbsp | Flavor aromatic |
| Whipping cream | 1/3 cup | Base for the chocolate ganache |
| Marshmallow creme | 1 cup | The ‘frothy’ topping |
I prefer using bittersweet chocolate with at least 60% cacao here to keep the cake from being cloying.
The canola oil is essential for that signature moist texture that lasts for days, while the buttermilk works with the baking soda to give the cake a proper lift.
For the ground chocolate, look for a high-quality sweet cocoa mix—it’s the secret to that authentic hot chocolate taste.
Substitutions
| Original Ingredient | Substitute | Notes |
|---|---|---|
| Canola Oil | Vegetable oil | Any neutral oil works fine here |
| Buttermilk | Milk + Lemon juice | Use 3/4 cup milk with 2 tsp lemon juice |
| Bittersweet Chocolate | Semi-sweet chocolate | Will result in a slightly sweeter cake |
| Marshmallow creme | Mini marshmallows | Melt them down gently if you can’t find the creme |
If you don’t have buttermilk on hand, don’t just use plain milk. The acidity is necessary to react with the baking soda.
Without it, the cake won’t rise properly and will end up dense and soapy. I have tried this with gluten-free 1-to-1 flour blends as well, and it holds up surprisingly well.
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How To Make Hot Chocolate Bundt Cake
Dust the pan with cocoa powder instead of flour to avoid white streaks on your dark cake. In a heavy 3-quart saucepan, combine the water, 3/4 cup butter, oil, and 4 oz of chopped bittersweet chocolate.
Cook this over low heat for about 8 to 10 minutes, stirring constantly. You want the chocolate fully melted and the mixture completely smooth. Once smooth, remove from heat and stir in the sugar, then let it cool for 10 minutes.
Use a whisk and beat just until the yellow disappears. Gradually add the dry flour mixture alternately with the buttermilk. Start and end with the flour, mixing only until the white streaks vanish.
Overmixing here will develop too much gluten, leading to a tough, bready cake. Finally, stir in the vanilla and pour the batter into your prepared pan.
Let the cake cool in the pan for exactly 15 minutes. This is crucial for the structure. Turn it out onto a cooling rack and let it cool completely for about 2 hours before glazing.
Let it sit for 10 minutes to thicken slightly before drizzling it over the cooled cake. Chill for 30 minutes to set the glaze before adding the final touches.
Spoon the marshmallow creme into a plastic bag, snip the corner, and drizzle it over the chocolate. Ensure the creme is at room temperature so it flows naturally like foam on cocoa.
Tools I Used for Hot Chocolate Bundt Cake
Over the years, I have learned that a good Bundt cake depends as much on the right tools as it does on the ingredients. These are simple, reliable items that help ensure an even bake and a clean release from the pan.
- Mix ingredients for a variety of recipes from slowly stirring in chunky ingredients, like nuts or chocolate chips, at sp…
- Lock the cord into either the left or right side of the mixer so you can approach ingredients from any angle
- Round cord is easy to wipe clean
- HEAVY DUTY STAINLESS STEEL STURDY DESIGN: Set of 2 cooling racks for half sheet baking pans are food-safe, professional …
- DISHWASHER-SAFE AND EASY TO CLEAN: Our cooling racks are 100% stainless steel for easy clean up and can be safely washed…
- OVEN-SAFE ALLOWS FOR MULTIPLE USES: Safe for oven-use up to 575 degrees Fahrenheit. Ultra Cuisine’s cooling rack is desi…
- READY, SET, BAKE: Not only can you bake one of those delicious ring cakes in this Wilton cake pan, you can make monkey b…
- CONVENIENT: Convenient handles on the Wilton fluted tube cake can are designed for easy handling in and out of the oven….
- NON- STICK: Durable premium non-stick coating on our cake pan allows your food to slide or pop out easily, making cleanu…
For more dependable tools that I use regularly, you can explore my full collection here:
Browse my complete list of recommended cooking essentials.
Pro Tips & Troubleshooting
Tips From Chef Thomas
Common Mistakes to Avoid
Overmixing the batter once the flour is added, which results in a dense and rubbery texture, a common issue explained in cake baking techniques.
Trying to flip the cake out of the pan immediately after baking; it needs those 15 minutes to set its structure.
Applying the ganache while the cake is still warm, causing it to melt and disappear into the crumb.
Using a pan smaller than 12 cups, which can cause the batter to overflow in the oven.
Most chocolate cakes use just cocoa powder, but the addition of melted bittersweet chocolate and sweet ground cocoa here creates a ‘triple chocolate’ profile.
It mimics the complex flavor of high-end drinking chocolate. It’s the difference between a standard dessert and a truly memorable one.
The Science of Hot Chocolate Bundt Cake
The reaction between the acidic buttermilk and the alkaline baking soda creates carbon dioxide bubbles, providing the necessary lift for a heavy chocolate batter.
Using both oil and butter provides the best of both worlds: butter for the rich flavor and oil for a moist texture that doesn’t get hard when refrigerated.
Dusting the pan with cocoa powder instead of flour prevents a white, chalky film from forming on the exterior of the dark cake, similar to techniques used in this gluten free chocolate chip cookie cheesecake.
For a ‘Mexican Hot Chocolate’ twist, add a teaspoon of cinnamon and a pinch of cayenne pepper to the dry ingredients.
You can also replace the marshmallow creme with a simple dusting of powdered sugar if you prefer a less sweet finish.
Storage & Make-Ahead
The cake keeps remarkably well. Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days, similar to storing this peanut butter chocolate poke cake.
I actually think it tastes better on day two. If you’re making it ahead, wait to add the marshmallow drizzle until the day you plan to serve it.
FAQ About Hot Chocolate Bundt Cake
Can I use a different type of chocolate?
You can use semi-sweet, but I tend to prefer bittersweet here because the marshmallow topping and sugar in the batter provide plenty of sweetness.
Why did my cake stick to the pan?
This usually happens if the pan wasn’t greased thoroughly or if you left the cake in the pan longer than 15 minutes. Make sure to get into every nook of the fluting.
Do I have to use marshmallow creme?
No, but it’s what gives it the ‘hot chocolate’ theme. If you’re not a fan, a simple white chocolate drizzle or whipped cream works too.
Final Thoughts on Hot Chocolate Bundt Cake
The cake keeps remarkably well. Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days, similar to storing this peanut butter chocolate poke cake.
I actually think it tastes better on day two. If you’re making it ahead, wait to add the marshmallow drizzle until the day you plan to serve it.
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