Ingredients
Scale
- Cake
- 2¼ cup flour
- 1 teaspoon baking soda
- ¼ cup cocoa powder
- ½ cup dry hot chocolate mix
- 1 cup butter, room temperature
- 1–8 ounce package cream cheese, room temperature
- 2 cups sugar
- 3 ounces milk chocolate chips, melted
- 5 eggs
- 2 teaspoons vanilla
- Glaze
- 6 ounces milk chocolate chips
- 2 Tbsp dry hot chocolate mix
- ¼ cup heavy cream
- 1 tbsp butter
Instructions
- Preheat oven to 325°
- Spray 10″ bundt pan with non-stick cooking spray.
- Sift together flour, baking soda, cocoa powder and hot chocolate mix. Set aside.
- 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. Add to butter mixture and mix until well blended.
- Add in eggs, one at a time, mixing well in between each and then add vanilla.
- Slowly add in your sifted dry ingredients.
- Mix ingredients until incorporated. Don’t over mix.
- 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 tablespoons 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 marshmallows.