Hot Chocolate Cake
Source: Culinary Concoctions by Peabody
Cake
10 T unsalted butter, room temperature
1 ¼ C sugar
2 eggs
1 egg yolk
½ cup buttermilk
1 tsp vanilla extract
1 ½ C all-purpose flour
½ C sweetened hot chocolate mix (powdered)
¼ C unsweetened cocoa powder
1/4 tsp salt
½ tsp baking powder
½ cup milk chocolate chips
1 cup mini marshmallows and an additional 1 ½ cups for the topping
Preheat oven to 350. Spray three 6-x-3 ½ inch mini loaf pans, one large loaf pan, or muffin tins with baking spray or butter and flour them.
cream together the butter and sugar until light and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time. Beat for 1 minute after each addition. Scape down the sides of the bowl and the bottom of the bowl after each addition.
Sift together the hot chocolate mix, cocoa powder, flour, salt, and baking powder in a small bowl.
In another small bowl mix together the buttermilk and vanilla extract.
Alternating, starting with the dry ingredients first, in thirds to the butter mixture.
Fold in chocolate chips and marshmallows using a spatula. Fill pans 2/3 of the way with batter.
Bake for 45-50 (muffins...20) minutes or until a wooden skewer or cake tester comes out clean. Let cool for 5 minutes, then remove from pans and finish cooling on a wire rack. Glaze when cool.
Glaze
2 C powdered sugar
1/3 C sweetened hot chocolate mix (powdered)
1 T unsweetened cocoa powder
¼ cup hot milk
In a medium bowl, add the hot milk and hot chocolate. Whisk until hot chocolate granules have dissolved. Add powdered sugar and cocoa powder and whisk until glaze is smooth and shiny. If too thick, you can add more milk.
Pour glaze over loaf. Add a sprinkling of marshmallows. Press them into the glaze so they stick a little. With remaining glaze, go back over with another coating of glaze over the top of the marshmallows.
