HOT COCOA
A dash of cayenne pepper makes all the difference in Alton Brown's Hot Cocoa recipe, from Good Eats on Food Network.
Provided by Alton Brown
Categories beverage
Time 5m
Yield 5 1/2 cups dry mix
Number Of Ingredients 7
Steps:
- Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
- Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.
HOT COCOA STICKY BUNDT
Yield 12
Number Of Ingredients 7
Steps:
- Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. Dip each roll half in gourmet cocoa mix until well coated. Place in a large sprayed bundt pan, alternately with pecans and toffee bits. Sprinkle any remaining cocoa mix over rolls. Combine butter and brown sugar in a small microwave safe bowl. Microwave 30 seconds. Stir until completely combined and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
Nutrition Facts : Nutritional Facts Serves
HOT CHOCOLATE BUNDT CAKE
This intensely decadent, triple chocolate Bundt cake is the perfect dessert to place on a Christmas dinner table and enjoy with family and friends.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 14
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa.
- In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes.
- In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
- In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set.
- Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.
Nutrition Facts : Calories 550, Carbohydrate 54 g, Fat 6 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 340 mg
HOT COCOA CAKE
Steps:
- Preheat the oven to 350° F. Spray a Bundt pan with nonstick cooking spray, and set aside.
- In a stand mixer fitted with the paddle attachment, combine the sugar and butter on medium speed until the mixture resembles wet sand. Add the sour cream and mix in well. Add the eggs and then the egg whites, one at a time, beating well after each egg is added. Once all of the eggs are in, add the vanilla extract.
- Combine the coffee powder with the hot water. Add to the mixing bowl.
- In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Mix until homogeneous.
- Remove the bowl from the mixer and sift the dry ingredients into the mixture. Use a spatula to mix gently until all of the ingredients are completely combined. Add the chocolate chips and mix gently until evenly.
- Pour the batter into the Bundt pan and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool for 10 minutes in the pan, then release onto a cake circle or a plate.
HOT COCOA MIX IN A JAR
We take this to Holiday parties and on camping trips. Dress up the jar, and it makes a great Holiday gift.
Provided by Traci (TJ)
Categories Drinks Hot Chocolate Recipes
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months.
- Attach a tag with the following instructions: Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.
Nutrition Facts : Calories 231.2 calories, Carbohydrate 26.1 g, Cholesterol 33.6 mg, Fat 10.4 g, Fiber 1 g, Protein 9.8 g, SaturatedFat 6.7 g, Sodium 160 mg, Sugar 22.2 g
CHOCOLATE-STUFFED STICKY BUNDT
This was presented at a taste of home cooking school, and is a delectable twist on the classic "monkey bread" recipe! Great for potlucks or school events!
Provided by Malee_H
Categories Breads
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Cut rolls in half.
- Wrap each half around 1 teaspoon chocolate morsels and completely enclose (roll into ball around chips).
- In a bowl, mix sugar, cocoa and cinnamon.
- Roll each roll half in the mixture until well coated.
- Place in a large fluted pan sprayed with nonstick cooking spray.
- Sprinkle any remaining sugar mixture, and pecans over rolls.
- In a small microwave safe bowl, stir together brown sugar and butter.
- Microwave for 30 seconds.
- Stir well, pour over rolls.
- Cover with plastic wrap (coat wrap with nonstick spray to prevent sticking) and let rise until to the top of the pan (about 1 hour).
- Bake at 350 for 35 minutes or until golden brown.
- Cover with foil during last 10 minutes of baking if top browns too quickly.
- Invert immediately onto serving platter.
Nutrition Facts : Calories 148.8, Fat 8.4, SaturatedFat 5.2, Cholesterol 20.9, Sodium 60.1, Carbohydrate 19.1, Fiber 0.3, Sugar 18.4, Protein 0.4
SUPER MOIST CHOCOLATE BUNDT® CAKE
I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.
Provided by MONICASJ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
- Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g
HOT COCOA STICKY BUNDT
Yield 12
Number Of Ingredients 7
Steps:
- Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. Dip each roll half in gourmet cocoa mix until well coated. Place in a large sprayed bundt pan, alternately with pecans and toffee bits. Sprinkle any remaining cocoa mix over rolls. Combine butter and brown sugar in a small microwave safe bowl. Microwave 30 seconds. Stir until completely combined and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
Nutrition Facts : Nutritional Facts Serves
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