NEW ORLEANS —
Big Ole Batch of Hot Chocolate Mix
2 cups powdered sugar 1 cup cocoa powder
2 ½ cups powdered milk
2 tsp. cornstarch
1 tsp. kosher salt
Serving:
mini marshmallows, optional
hot water (or milk)
In a large mixing bowl, add the confectioners' sugar, cocoa powder, powdered milk, cornstarch, and salt. Whisk together to combine.
Store the mixture in an airtight container for up to a year. This will make 4½ cups of hot cocoa mix, or enough for about 18 cups of hot cocoa.
Making a Cup of Hot Cocoa:
When making a cup of hot cocoa, use about ¼ of a cup of powder per cup of hot water or milk, or adjust to taste preference.
Top the powder with ¼ cup of mini marshmallows if adding.
Pour hot liquid over the cocoa powder, stirring until the powder has dissolved.
Hot Chocolate Crazy Cake
15.25 oz dark chocolate fudge cake mix
3.9 oz instant chocolate pudding mix
3 large eggs
2 tsp. vanilla extract
1 cup chocolate milk, cold
½ cup vegetable oil
½ cup sour cream
Fudge Layer:
1 cup hot fudge sauce
Pudding Layer:
3.9 oz instant chocolate pudding mix
2 cups milk
Whipped Cream:
2 cups heavy whipping cream
¼ cup unsweetened cocoa powder
½ cup powdered sugar
Optional Toppings:
Hot fudge for drizzling
Marshmallow bits
Mini chocolate chips
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
In a large bowl, combine cake mix, pudding mix, eggs, vanilla, chocolate milk, oil, and sour cream. Beat on medium speed until well blended.
Pour into the baking dish and bake for 30-35 minutes, or until a toothpick comes out clean.
Cool for 10-15 minutes, then poke holes over the cake with a wooden spoon end.
Hot Fudge Layer:
Warm 1 cup of hot fudge sauce for about 20 seconds, then pour over the cake, spreading evenly. Refrigerate to cool completely.
Chocolate Pudding Layer:
Mix the pudding mix with 2 cups of milk. Pour over the cooled cake and refrigerate to set.
Chill the mixing bowl and whisk attachment in the freezer for about 15 minutes.
Chocolate Whipped Cream:
Remove the chilled bowl and whisk from the freezer. Combine heavy cream, cocoa powder, and powdered sugar, and mix until stiff peaks form.
Spread whipped cream over the cooled cake.
Drizzle with hot fudge and top with marshmallow bits and mini chocolate chips
Hot Chocolate Bundt Cake
1 1/2 cups butter, room temperature
1 cup granulated sugar
3/4 cup brown sugar
5 large eggs, room temperature
1 Tbsp. vanilla extract
1/2 cup hot chocolate, cooled to room temperature
1 tsp. kosher salt
2 tsp. baking powder
1 cup cocoa powder
2 cups all-purpose flour
2 cups powdered sugar
GLAZE:
1 1/2 cups powdered sugar
1/4 cup hot chocolate mix
2-3 Tbsp. water
1/2 cup marshmallow fluff
1/2 cup miniature marshmallows
Preheat oven to 350 degrees. Grease a 12-cup metal bundt pan.
Using an electric mixer on medium high speed, beat together the butter, granulated sugar, and brown sugar until light and fluffy. On low speed, add the eggs, one at a time, and the vanilla extract. Slowly pour in the hot chocolate, continuing to beat on low speed.
On low speed, beat in the remaining dry ingredients until just combined and no dry streaks of flour remain.
Scrape batter into prepared pan and bake for 50-60 minutes, until a tester inserted into the center of the cake comes out with a moist crumb. Cool upright on a wire rack for 10 minutes, then invert and remove from the pan to cool completely.
Glaze:
Combine the confectioners' sugar, hot chocolate mix, and water until smooth. Add an additional tablespoon of water if glaze is too thick. Spread over the top of the cake. Heat the marshmallow fluff in a microwave for 20-30 seconds, until spreadable or add a teaspoon or two of water and drizzle over the chocolate glaze. Top with miniature marshmallows. Let cake sit until glaze solidifies, about 30 minutes.
