Cake:
- 2 teaspoons hot cocoa mix
- 1 cup water
- 3/4 cup butter, cubed
- 3/4 cup oil
- 4 ounces swim-sweet baking chocolate
- 1 1/2 cups sugar
- 3 cups flour
- 3/4 cup hot cocoa mix
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup buttermilk
- 1 tablespoon vanilla
- 1 cup chocolate chips
- 1 cup mini marshmallows
Frosting:
- 1/3 cup heavy cream
- 2 tablespoons butter, cubed
- 1 cup chocolate chips
- Topping: mini marshmallows
Directions
Preheat oven to 350 degrees. Grease bundt pan with cooking spray then sprinkle with 2 teaspoons of hot cocoa mix. In a medium saucepan heat water until warm. Add butter, oil and semi-sweet chocolate. Stir until melted. Let cool 5-10 minutes. Stir in sugar.
In a medium bowl whisk flour, hot chocolate mix, baking soda, and salt.
In a stand mixer, bowl pour the melted chocolate mixture. Add eggs, one at a time mixing well. Add vanilla. Slowly add flour mixture. Add buttermilk. Fold in chocolate chips and mini marshmallows. Pour into bundt pan and bake 50-60 minutes. Let cool.
To make frosting, combine all ingredients in microwave-safe bowl. Heat 30 seconds, stir, then heat 30 more seconds. Stir. Pour over cooked cake. Top with more mini marshmallows.
