Table of Contents
Preheat oven to 350. Mix the dry ingredients together in a larger bowl, except the hot chocolate mix. In a separate bowl, blend the hot or boiling water and the hot chocolate mix. Slowly start adding the wet ingredients to the flour mixture. Pour into a floured bundt pan and bake for 1 hour.
Combine the flour, sifted cocoa powder, baking soda, baking powder and salt. Whisk for 30 seconds and set aside. In another bowl, add the milk, oil and vanilla. Set aside. Beat the butter on medium speed until light and creamy.
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
Prepare the hot chocolate in advance so it will have time to cool. Add 2 packages of hot chocolate mix to a cup, heat the milk to just under boiling and pour over the chocolate mix and stir. Let this mixture cool down in the refrigerator, otherwise it will melt the butter when added.
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