Hot Cocoa Cake

I freaked over these tiny marshmallows.

Sorry about that glare right in the middle of the photo. I think the photography portion of blogging will be a never ending education.

Anyways...the tiny marshmallows. They were only a dollar at Wal-Mart. I am trying to break up with Wal-Mart, but Harris Teeter didn't carry them.

Since my sweetheart loves chocolate, I told him last weekend that I'd only be making chocolate desserts from now until Valentine's Day. Last weekend was Samoa Brownies from Six Sister's Stuff and this weekend was this decadent cake from Cookies and Cups. Shelly's photography really puts mine to shame. I try.

This recipe made this really thick, luxurious batter.

I only had four eggs instead of the five the recipe called for and my cake sunk. Whoopsie! I'm thinking I may need to add more baking soda or baking powder to it also...

It inverted beautifully and you couldn't tell it was sunken in.

Again, sorry about the glare. eek.

I didn't get a picture of it, but I served each slice with a dollop of whipped cream.

Hot Cocoa Cake

Cake
• 2 1/4 cups flour
• 1 tsp baking soda
• 1/4 cup unsweetened cocoa powder
• 1/2 cup dry hot chocolate mix (I used 3 packets)
• 1 cup unsalted butter, room temperature
• 8 oz cream cheese
• 2 cups sugar
• 3 oz milk chocolate, melted
• 5 eggs
• 2 tsp vanilla


Glaze
• 6 oz milk chocolate
• 2 Tbsp dry hot chocolate mix (I used one packet)
• 1/4 cup heavy cream 
• 1 Tbsp unsalted butter

        

Preheat oven to 325°

Spray 10" bundt pan liberally with baking spray.

Sift together flour, baking soda, cocoa powder and hot chocolate mix. Set aside.

In large mixing bowl (or stand mixer) cream together your butter and cream cheese until smooth. Add in sugar and beat on medium about 2 minutes until light and fluffy.

In microwave safe bowl, melt milk chocolate on 50% power in 30 second increments, stirring after each. Add this to the bowl and mix until incorporated.

Add in eggs, one at a time, mixing well in between each and then add vanilla.

Turn mixer to low and slowly add in your sifted dry ingredients.

When just mixed in, turn mixer up to medium and beat for 2 minutes.

Fill your pan with batter and bake for 1 hour, or until toothpick comes out clean.

Let cool in pan and then transfer to wire rack.

Glaze
In small saucepan over low heat, melt milk chocolate, 2 Tbsp dry hot chocolate mix, heavy cream and butter together until melted, stirring frequently.

Remove from heat and let sit for 10 minutes.
Pour over cooled cake.
Garnish with mini marshmallows or Marshmallow Bits. Store airtight for up to 2 days.

If you'd like to serve it with whipped cream, whip 1 cup of heavy cream for four people in your stand mixer on high. Add about two tablespoons of powdered sugar. Scoop some onto each slice!

Enjoy!

Source: Cookies and Cups

This is the bundt pan I used:

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