Recipes and Cooking Hot Chocolate Marshmallow Bundt Cake 2.7 (3) 3 Reviews If you'd never say no to a steamy mug of hot chocolate topped with marshmallows, you'll adore this extra-indulgent cocoa bundt cake topped with marshmallow meringue. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on September 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 1 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 4 ounce unsweetened chocolate, chopped (2/3 cup) 1 tablespoon unsweetened cocoa powder 1 ¾ cup all-purpose flour ⅓ cup malted milk powder 1 teaspoon baking soda ½ teaspoon salt ¾ cup butter, softened 1 ½ cup granulated sugar ¾ cup packed brown sugar ⅓ cup vegetable oil 3 eggs, at room temperature 2 ½ teaspoon vanilla 1 cup water ¾ cup semisweet chocolate chips 2 egg whites ¼ teaspoon cream of tartar ¼ cup light color corn syrup Directions Preheat oven to 350°F. In a small bowl microwave unsweetened chocolate 1 to 2 minutes or until melted, stirring every 30 seconds. Cool slightly. Coat a 10-inch fluted tube pan with nonstick baking spray. Add cocoa powder. Shake and tilt pan to coat interior; discard excess cocoa powder. In a medium bowl stir together flour, milk powder, baking soda, and 1/2 tsp. salt. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add 1 cup of the granulated sugar, the brown sugar, and 1/3 cup vegetable oil. Beat until combined, scraping sides of bowl as needed. Add eggs, one at a time, beating until combined after each. Beat in melted chocolate and 1 1/2 tsp. of the vanilla. Alternately add flour mixture and 1 cup water to mixture, beating on low after each addition just until combined. Stir in chocolate chips. Pour batter into pan, spreading evenly. Bake 45 minutes or until a wooden skewer comes out clean. Cool in pan on a wire rack 15 minutes. Remove cake from pan; cool completely. For marshmallow meringue: In a large bowl beat the egg whites and cream of tartar with a mixer on medium until soft peaks form (tips curl). In a small heavy saucepan combine the remaining 1/2 cup granulated sugar, the light-color corn syrup, and 1/4 cup water; bring to boiling, swirling pan gently to dissolve sugar. Cook sugar syrup to 240°F (2 to 3 minutes), then immediately remove from heat. With mixer running on medium-low, slowly pour syrup in a steady stream into bowl with egg whites. Increase speed to medium-high and beat 4 minutes or until glossy and stiff. Beat in the remaining 1 tsp. vanilla and a pinch of salt. Once cake is completely cool, top with spoonfuls of marshmallow meringue. If desired, use a kitchen torch to lightly toast marshmallow meringue. Serves 12. Rate it Print Nutrition Facts (per serving) 555 Calories 27g Fat 74g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 555 % Daily Value * Total Fat 27g 35% Saturated Fat 13g 65% Cholesterol 77mg 26% Sodium 383mg 17% Total Carbohydrate 74g 27% Total Sugars 53g Protein 7g Calcium 49mg 4% Iron 3.2mg 18% Potassium 209mg 4% Folate, total 44.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.