Hot Cocoa Sticky Bundt
Indulge in the ultimate winter dessert with this Hot Cocoa Sticky Bundt, a rich and moist chocolate bundt cake that captures the essence of everyone's favorite cold-weather drink. Infused with cocoa and topped with a decadent dark chocolate glaze, the cake is sprinkled with mini marshmallows for a festive, gooey finish that's impossible to resist. Perfect for holiday gatherings or cozy nights in, this bundt cake is surprisingly easy to make with pantry staples like flour, cocoa powder, and vanilla, while boiling water ensures the batter stays light and tender. Serve each slice dusted with a touch of powdered sugar and pair it with a steaming cup of hot cocoa for the ultimate chocolate lover's experience. Whether you're impressing guests or treating yourself, this Hot Cocoa Sticky Bundt is a showstopper you'll make again and again!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup chopped dark chocolate
- 1 cup mini marshmallows
- 0.5 cup powdered sugar
- 0.25 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or non-stick spray, then dust it lightly with cocoa powder.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
In a separate medium-sized bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth and no lumps remain.
Slowly stir in the boiling water. The batter will become thin, but this is normal.
Carefully pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Meanwhile, make the chocolate glaze by melting the chopped dark chocolate and heavy cream in a microwave-safe bowl in 15-second increments, stirring in between, until smooth and shiny.
Once the bundt cake has cooled, drizzle the chocolate glaze evenly over the top.
Sprinkle the mini marshmallows over the sticky glaze while it's still wet so they adhere.
Optionally, dust the top with powdered sugar for extra visual appeal and sweetness.
Slice the Hot Cocoa Sticky Bundt and serve to your delighted guests with an extra cup of hot cocoa on the side. Enjoy!
Nutrition Facts
Calories |
4890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 784.3 g | 285% | |
| Dietary Fiber | 78.7 g | 281% | |
| Total Sugars | 461.7 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 668 mg | 51% | |
| Iron | 54.8 mg | 304% | |
| Potassium | 4121 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
