Marshmallow Chocolate Chip Bundt Cake
I am always experimenting in the kitchen with bundt cakes. Part of the reason for this is that they are so beautiful to serve but it’s the ease of baking bundt cakes that has me hooked.
My friend Naomi is an ice cream guru. Recently, she asked me what flavor I would like her to create. Without hesitation I responded that I wanted chocolate with marshmallows, peanut butter and Oreos. True to form, Naomi delivered a delish pint of ice cream that I, begrudgingly, shared with baby boy.
One thing lead to another and the next thing I knew, I was in the kitchen playing with chocolate and marshmallows. Marshmallow Chocolate Chip Bundt Cake was the end result and I must admit, it was fantastic!
Marshmallow Chocolate Chip Bundt Cake is also a fun cake to make and one that kids want to help put together. I used an entire container of marshmallow fluff and simply stirred the chocolate chips directly into it. The trick there is to first stir the fluff a bit to release some of the air. This keeps the chips inside the container instead of all over your counter.
Half of the marshmallow/chocolate chip mixture goes inside the middle of the cake while the other half is drizzled over the top. The easiest way to transfer the very sticky mixture is to put it into a gallon size plastic freezer bag, seal the bag, cut off a bit from one of the bottom corners and then squeeze it out. No mess!
My one concern was that the marshmallow fluff would make the cake too sweet. Fortunately, the deep dark chocolate cake beautifully balances out the sweetness.
Next time I may try to recreate Naomi’s ice cream flavors into one cake but for now, I am sure you will be very happy with this Marshmallow Chocolate Chip Bundt Cake!
Click on the following links to buy your very own marshmallow fluff, bundt pan and spoonula.
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|Marshmallow Chocolate Chip Bundt Cake
- 1 pound (454 grams) marshmallow fluff
- 2 cups (396 grams) chocolate chips, divided
- 2 cups (284 grams) all purpose flour
- ½ cup (50 grams) cocoa powder, plus additional for dusting the pan
- ½ teaspoon (3 grams) baking soda
- ¼ teaspoon (2 grams) salt
- 14 tablespoons unsalted butter, softened
- 1¾ cups (380 grams) sugar
- 3 eggs
- ¾ cup (184 grams) sour cream
- 1½ teaspoons (5 grams) vanilla extract
- Preheat the oven to 325°. Butter and dust a 10 cup bundt pan with unsweetened cocoa powder and set aside.
- Stir the marshmallow fluff directly in the container to release air. Stir in 1 cup (198 grams) chocolate chips. Place a gallon size plastic freezer bag into a large glass, folding the seal backwards so that the fluff does not get stuck on the seal. Transfer the fluff/chocolate chip mixture to the bag. Release the air and seal the bag. Set aside.
- Whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- Place the butter and sugar into a large mixing bowl. Cream the mixture until light and fluffy. Add the eggs, one at a time.
- Blend in one-half of the dry ingredients followed by the sour cream and vanilla. Blend in the remaining dry ingredients.
- Stir in the remaining 1 cup (198 grams) chocolate chips.
- Transfer a third of the batter to the prepared pan. Use the back of a spoon to make a well in the center of the batter, all the way around.
- Cut off a piece of one of the bottom corners of the fluff/chocolate chip bag, roughly ¾" wide. Squeeze half of the fluff/chocolate chip mixture into the well. Spoon the remaining batter over the top of the fluff.
- Bake at 325° for 50 minutes.
- Remove from the oven and cool completely in the pan.
- Once the cake has cooled, invert the cake directly onto the serving plate. Squeeze the remaining marshmallow/chocolate chip mixture over the top of the cake.