Marshmallow Swirl Hot Chocolate Pudding Cake
A truly decadent and fun dessert, this chocolate pudding cake bakes beautifully in a Dutch oven, creating a rich fudge sauce underneath a moist chocolate cake. Topped with a generous swirl of toasted marshmallows, it's a comforting, low-acid treat that's perfect for any occasion.
by smw355Ingredients
- •1 cup All-purpose flour
- •1 cup Granulated sugar
- •1 cup Unsweetened cocoa powder (for cake batter)
- •1 tsp Baking powder
- •1 tsp Salt
- •1 cup Milk (whole or preferred)
- •1 cup Vegetable oil
- •1 tsp Vanilla extract
- •1 cup Light brown sugar (packed, for sauce)
- •1 cup Unsweetened cocoa powder (for sauce)
- •1 cup Hot water (for sauce)
- •2 cups Mini marshmallows
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease the inside of your Dutch oven.
- 2
In a medium bowl, whisk together the flour, granulated sugar, 1/4 cup cocoa powder (for batter), baking powder, and salt. Set aside.
- 3
In a separate small bowl, whisk together the milk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- 4
In another bowl, whisk together the brown sugar and 1/4 cup cocoa powder (for sauce). Slowly whisk in the hot water until smooth. Pour this chocolate sauce mixture evenly into the bottom of the prepared Dutch oven.
- 5
Carefully spoon the cake batter over the chocolate sauce in the Dutch oven, spreading it gently to cover as much of the sauce as possible without mixing the layers.
- 6
Place the Dutch oven (uncovered, or covered loosely if you prefer) into the preheated oven and bake for 20-25 minutes, or until the cake portion is set and a toothpick inserted into the cake comes out with moist crumbs, but not wet batter.
- 7
Remove the Dutch oven from the oven. Sprinkle the mini marshmallows evenly over the top of the cake. Return to the oven and bake for another 5-7 minutes, or until the marshmallows are golden brown and puffed.
- 8
Let the cake cool for a few minutes before serving. The sauce will be hot and gooey at the bottom. Serve warm, scooping generous portions to get both cake and sauce.
Chef's Tips
- 💡Resist the urge to stir the cake batter into the sauce – the magic of this cake is that the sauce sinks to the bottom during baking!
- 💡Keep a close eye on the marshmallows during the final baking step, as they can go from golden to burnt very quickly.
- 💡For an extra treat, serve with a scoop of low-acid vanilla bean ice cream or a dollop of whipped cream.
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