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Mexican Chocolate Bundt Cake

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A rich chocolate Bundt cake with warm spices like cinnamon and cayenne, reflecting the vibrant soul of Mexican cuisine.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2-3 teaspoons ground cinnamon
  • ¼-½ teaspoon ground cayenne pepper
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • ¼ cup melted unsalted butter
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 3 large eggs
  • 1 cup hot coffee or hot water
  • 2 cups semi-sweet chocolate chips
  • ¼ cup milk
  • Pinch of ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a bundt pan.
  3. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper in a bowl.
  4. Mix the brown sugar, granulated sugar, vegetable oil, melted butter, and vanilla extract in a large bowl until well combined.
  5. Add the buttermilk and eggs to the sugar mixture and beat until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the hot coffee (or hot water).
  7. Gently fold in the chocolate chips.
  8. Pour the batter into the prepared bundt pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  10. Cool the cake in the pan for about 15 minutes, then invert onto a wire rack to cool completely.
  11. Combine the milk and a pinch of cinnamon in a bowl, melt the chocolate chips, and mix the milk into the melted chocolate until smooth.
  12. Drizzle the glaze over the cooled bundt cake.

Equipment

Notes

For a lighter cake, sift your dry ingredients and avoid over-mixing the batter.

Nutrition

Find it online: https://www.glutenfreez.com/mexican-chocolate-bundt-cake/