Akram's Ideas

Williams-Sonoma’s Salted Caramel Hot Chocolate Cake

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.

Salted Caramel Hot Chocolate from William Sonoma
Salted Caramel Hot Chocolate from William Sonoma

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 cake called for Hershey's Chocolate Symphony bar
The cake called for Hershey’s Chocolate Symphony bar

The only substitution I would make is to use the Salted Carmel Hot Chocolate I wanted to get rid of.


Mixing the cake
Mixing the cake

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.

Salted Caramel Hot Chocolate Cake
Yields 10
A chocolate bunt cake with
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  1. 2 1/4 cup flour
  2. 1 tsp baking soda
  3. 1/4 cup cocoa powder
  4. 1/2 cup dry hot chocolate mix
  5. 1 cup butter, room temperature
  6. 1 (8 oz) block cream cheese
  7. 2 cups sugar
  8. 3 oz milk chocolate, melted
  9. 5 eggs
  10. 2 tsp vanilla
  1. 6 oz milk chocolate
  2. 2 Tbsp dry hot chocolate mix
  3. 1/4 cup heavy cream
  4. 1 tbsp butter
  1. Salted Caramel Topping
  2. Mini Marshmallows
  1. Preheat oven to 325°
  2. Spray 10″ bundt pan liberally with baking spray.
  3. Sift together flour, baking soda, cocoa powder and hot chocolate mix. Set aside.
  4. 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.
  5. 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.
  6. Add in eggs, one at a time, mixing well in between each and then add vanilla.
  7. Turn mixer to low and slowly add in your sifted dry ingredients.
  8. When just mixed in, turn mixer up to medium and beat for 2 minutes.
  9. Fill your pan with batter and bake for 1 hour, or until toothpick comes out clean.
  10. Let cool in pan and then transfer to wire rack.
  1. In small saucepan over low heat melt milk chocolate, 2 Tbsp dry hot chocolate mix, heavy cream and butter together until melted, stirring frequently.
  2. Remove from heat and let sit for 10 minutes.
  3. Pour over cooled cake.
  4. Drizzel Salted Caramel topping on top.
  5. Garnish with mini marshmallows or Marshmallow Bits (again I used regular marshmallows, since I could not find the bits)
  1. Adaption: I used Salted Carmel Hot Chocolate for this cake, but any type of hot chocolate will work.
Adapted from By Akram Taghavi-Burris using Salted Caramel Hot Chocolate
Adapted from By Akram Taghavi-Burris using Salted Caramel Hot Chocolate
Akram's Ideas https://akramsideas.com/
I was really happy how the cake turned out and the students seemed to all have enjoyed it throughly.

Photo By Akram Taghavi-Burris
Photo By Akram Taghavi-Burris

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Akram Taghavi-Burris

designer, writer, educator, tech nerd, crafter, baker, sewer and vintage collector, who Brings Creative & Crazy Ides to Life.

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