Asking me to pick a favorite dessert for 2016 was quite frankly the meanest task ever. I mean really y’all, there were so many great cookie and cake recipes to choose from. And don’t even get me started on all of the ice cream variations that hit my freezer this summer. It’s no wonder B.O.B. Bob and I are a little bit fluffier at the moment. So, I relied purely on the stats for this one folks because I just couldn’t choose on my own. Apparently, y’all were really excited to see a chocolate cake studded with chocolate chips, piped with ribbons of marshmallow creme frosting, and exploding with chocolate ganache lava. I can’t say that I blame you. This cake was pretty exciting and I’m totally all right with it taking the Best Dessert of 2016 prize.
*Original recipe post can be found HERE.
- 1 Cup Unsalted Butter
- 1 Cup Water
- 1/3 Cup Cocoa
- 1 Teaspoon Fleur de Sel
- 1/2 Teaspoon Instant Espresso Coffee
- 2 Cups All-Purpose Flour
- 1 3/4 Cups Granulated Sugar
- 2 Teaspoons Baking Soda
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 1 Teaspoon Chocolate Extract
- 1/2 Cup Sour Cream
- 1 Cup Miniature Semi-Sweet Chocolate Chips
- 1 Tablespoon All-Purpose Flour
- 1 Cup Unsalted Butter, Room Temperature
- 2 (7-oz.) Containers Marshmallow Creme
- 1 Teaspoon Vanilla Extract
- 3 Cups Powdered Sugar, Sifted
- 6-oz. Dark Chocolate Chips
- 1/2 Cup Heavy Whipping Cream
- Pinch of Salt
- Preheat oven to 350 degrees.
- Butter and flour a Bundt cake pan; set aside.
- Over medium heat, combine the butter, water, cocoa, fleur de sel, and espresso. Cook until the butter is completely melted; set aside.
- In a large mixing bowl, whisk together the flour, sugar, and baking soda.
- Slowly whisk the cocoa mixture into the flour.
- Whisk in the eggs one at a time; followed by the extracts, and then the sour cream.
- In a small bowl, combine the 1-tablespoon of flour with the miniature chocolate chips.
- Fold the flour-coated chocolate chips into the cake batter with a silicone spatula.
- Pour the cake batter into the prepared Bundt pan, and then bake for 45 minutes, or until a knife comes out clean.
- Place the cake on a baking rack to cool for two hours, before removing it from the pan.
- Cream the butter for 3 minutes on medium speed.
- Add the marshmallow creme and vanilla; mix on medium speed for 3 minutes.
- Slowly add the powdered sugar a cup at a time; mix for 3 minutes on medium speed.
- Use a petal cake decorating tip to create ripples falling down the Bundt cake.
- Refrigerate cake for 2 hours.
- On medium heat, combine the chocolate chips, heavy cream, and salt.
- Stir constantly until the chocolate is completely melted; remove from heat and allow to cool for 5 minutes.
- Spoon the ganache down the sides of the cold cake to create a lava effect.
- Refrigerate cake until 2 hours before serving.
- The Chocolate Extract in this cake is optional. If it is something you do not have in your pantry, feel free to leave it out of the recipe.
- If your cake should happen to stick to the pan, do your best job to reconstruct it. The frosting and ganache will easily hide any cake surgery.
- If you do not have a petal cake decorating tip, place the frosting in a large Ziploc bag, snip off the tip, and then pipe cascading lines down the cake or use a knife or spatula to spread the frosting onto the cooled cake.
- I suggest purchasing this 29 Piece Decorating Set for all of your cake decorating adventures. There is a tip for almost every occasion, and the storage container keeps everything clean and organized for when you need it and your hands are covered in frosting and ganache.
- Fill the middle well of the cake with your favorite candy or edible flowers for decoration.
- Instead of putting frosting on the outside of the cake, cut the Bundt into several layers and spread the frosting between each one.
Please visit Fantastical Sharing of Recipes for even more great dessert recipes.
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