3 Musketeers Cake | How to Make Chocolate Bundt Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

In a large bowl, combine 2 cups of sugar, 1 and 3/4 cups of flour, 3/4 cup of cocoa powder, 2 tablespoons of baking soda, 1 tablespoon of baking powder, and 1 tablespoon of salt; whisk until well combined.

Add 1/2 cup of vegetable oil, 1 cup of whole milk, 2 large eggs, and 1 teaspoon of vanilla extract to the dry ingredients; mix using an electric mixer until smooth.

Fold in 1 cup of chocolate chips using a spoon or spatula.

Prepare a bundt cake pan by smearing it with butter and dusting it with flour to prevent sticking.

Pour the batter into the prepared bundt cake pan and tap it down to ensure even distribution.

Bake the cake in a preheated oven at 350°F for about 50 minutes.

While the cake is baking, prepare the chocolate ganache by heating 1/2 cup of heavy whipping cream in the microwave for about a minute until hot; pour over 1 cup of chocolate chips and let sit for a minute before mixing until smooth.

Let the ganache sit to thicken while the cake finishes baking.

Once the cake is done, let it cool completely in the pan before removing it.

Microwave 16 ounces of marshmallow fluff for about 30 seconds to soften it, then mix in 1/2 cup of melted chocolate chips until the mixture is a tan color.

Gradually add 1 cup of confectionery sugar, mixing until the filling resembles a taffy-like consistency.

Loosen the cooled cake from the edges of the pan using an offset spatula, then fill the center with the marshmallow filling using a piping bag.

Flip the cake out onto a serving plate and decorate the top with the remaining filling in a zig-zag pattern.

Drizzle the thickened chocolate ganache over the top and garnish with chopped 3 Musketeers bars.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens