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!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.

Step 3

In a separate medium-sized bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing until smooth and no lumps remain.

Step 5

Slowly stir in the boiling water. The batter will become thin, but this is normal.

Step 6

Carefully pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Once the bundt cake has cooled, drizzle the chocolate glaze evenly over the top.

Step 11

Sprinkle the mini marshmallows over the sticky glaze while it's still wet so they adhere.

Step 12

Optionally, dust the top with powdered sugar for extra visual appeal and sweetness.

Step 13

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

Serving size	1722.5 grams (1722.5g)

Amount per serving	% Daily Value*
Calories	4890

Total Fat 203.90g	261%
Saturated Fat 70.50g	353%
Polyunsaturated Fat 67.50g
Cholesterol 461mg	154%
Sodium 3440mg	150%
Total Carbohydrate 784.30g	285%
Dietary Fiber 78.70g	281%
Total Sugars 461.70g
Protein 86.50g	173%

Vitamin D 189IU	947%
Calcium 668mg	51%
Iron 55mg	304%
Potassium 4121mg	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.

Source of Calories

Fat: 34.5%

Protein: 6.5%

Carbs: 59.0%