Hot Chocolate Butter Cake

Want to take a classic and give it a delicious twist?

One of the best hot chocolate recipes for any occasion, this decadent Hot Chocolate Butter Cake is everything you love about a traditional pound cake, with rich and creamy hot chocolate swirled into the mix! Whether your looking for your next dinner party dessert, or to simply treat your self, this cake will not disappoint!

Prep Time: 30 min
Cook Time: 1hr – 1hr 30 min
Cool Time: 30 min
Yield: 10 -12 Servings

Ingredients

• 2 sticks (16 tablespoons) butter (salted or unsalted) at room temperature (plus a little extra for buttering the pan)
• 1 ¾ cups all-purpose flour
• ½ teaspoon fine salt
• 4 eggs, at room temperature
• 2 tablespoons sour cream
• 1 teaspoon vanilla
• 1 ¼ cups sugar
• ½ cup McSteven’s hot cocoa mix (Use traditional milk chocolate, or try one of McSteven’s many unique flavors!) 

Directions

1. Place a rack in the lower 3^rd of the oven and preheat to 325 degrees F. Butter 9-by-5 inch loaf pan.
2. In a medium bowl, sift flour and salt and set aside. In a small bowl, whisk together eggs, sour cream, and vanilla and set aside.
3. In a large bowl, beat the butter with an electric mixer on medium-high speed until smooth. Gradually beat sugar into butter mixture, ¼ cup at a time. Continue to beat butter and sugar mixture until light and fluffy, about 5 minutes.
4. Reduce mixer speed to low and beat in the flour, ¼ cup at a time, and then beat the batter an extra 30 seconds. Gradually beat in egg mixture, being careful not to over mix.
5. Transfer 1/3 of the batter to a medium bowl and stir in the hot chocolate mix. Transfer ½ of the remaining vanilla batter into the loaf pan, smoothing it over with a spatula. Using ½ of the hot chocolate batter, drop spoonfuls on top of the vanilla batter. Repeat with remaining vanilla and hot chocolate batters. Run a skewer through the loaf pan to swirl the two batters together. Tap the pan on the counter.
6. Bake until a toothpick inserted in the center of the loaf comes out clean and the top springs back when lightly pressed, 1 hour to 1 hour and 30 minutes.
7. Let cake cool in the pan for a few minutes, then invert and let cool completely on a rack.
8. Slice off a piece and enjoy!