During Thanksgiving I was persuaded by my sister Zaynab to by Salted Carmel Hot Chocolate at William Sonoma to serve at our Thanksgiving get together. Unfortunately so full of turkey and pie I had forgotten to get it out. I did finally try some with my hubby back in December and while it was good, it was just a little too salty for us.
Thus, I was left with a rather large container of the stuff, wondering what to do with it. That’s when I thought I’d make a cake. I’ve been making all sorts of cakes recently to give to the Graphic Arts club for their meetings. Since I like to bake, and don’t really eat the sweets and I thought the students could use some home-made baked goods, which they seem to really like them, it’s been nice.
Anyways, I decided I would make a Salted Carmel Hot Chocolate Cake for the students, thus I first needed a recipe. I came across just the recipe I was looking for at http://cookiesandcups.com/hot-chocolate-bundt-cake/ . It seemed simple enough to make and I already most of the ingredients.
The only substitution I would make is to use the Salted Carmel Hot Chocolate I wanted to get rid of.
Also for the topping it called for miniature marshmallows, which would have been nice, but since I couldn’t find any I was forced to use regular size ones. Also the top of the cake had a chocolate glaze, I also decided to drizzle on some Carmel, to add to the fact I used Salted Carmel hot chocolate.
- 2 1/4 cup flour
- 1 tsp baking soda
- 1/4 cup cocoa powder
- 1/2 cup dry hot chocolate mix
- 1 cup butter, room temperature
- 1 (8 oz) block cream cheese
- 2 cups sugar
- 3 oz milk chocolate, melted
- 5 eggs
- 2 tsp vanilla
- 6 oz milk chocolate
- 2 Tbsp dry hot chocolate mix
- 1/4 cup heavy cream
- 1 tbsp butter
- Salted Caramel Topping
- Mini Marshmallows
- 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 you 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 to butter mixture 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.
- 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.
- Drizzel Salted Caramel topping on top.
- Garnish with mini marshmallows or Marshmallow Bits (again I used regular marshmallows, since I could not find the bits)
- Adaption: I used Salted Carmel Hot Chocolate for this cake, but any type of hot chocolate will work.
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