Chocolate Mayan Bundt Cake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A yummy chocolate bundt cake with a Mayan twist! Adapted from Nestles. Ingredients:
6 ounces dark chocolate, baking bar broken into small pieces |
2 1/4 cups all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/8 teaspoon ground cayenne pepper |
1 cup packed light brown sugar |
1 cup granulated sugar |
3/4 cup butter, softened |
1 tablespoon vanilla extract |
4 large eggs |
1 cup milk |
2 cups powdered sugar, divided |
2 ounces dark chocolate, baking bar broken into small pieces |
1/4 cup butter, melted |
1/4 cup heavy whipping cream, room temperature |
1 pinch salt |
Directions:
1. Preheat oven to 350ยบ F.
2. Grease 12-cup Bundt pan.
3. FOR CAKE:.
4. Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
5. Mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl.
6. Beat the brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy.
7. Add eggs, one at a time, beating well after each addition.
8. Beat in melted chocolate.
9. Beat flour mixture into creamed mixture alternately with milk.
10. Pour into prepared bundt pan.
11. Bake for 40-45 minutes or until wooden pick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely.
12. Transfer cake to serving platter. Drizzle cake with chocolate glaze. Let set before serving.
13. FOR CHOCOLATE GLAZE:.
14. Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; Stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
15. Put 1 1/2 cups of powdered sugar in medium bowl. Form a well; pour in butter, whipping cream, salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached.
16. Spoon chocolate glaze over top of cake. Let stand until glaze is firm.
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