Mexican Hot Chocolate Mini-Bundt Cakes |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Bundt Cake Bliss; this recipe will not work in a large Bundt pan, must use mini-Bundt pans. Ingredients:
2 cups flour |
2 cups sugar, divided |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 -2 tablespoon cinnamon |
3 small eggs |
1/2 cup buttermilk |
1 cup butter |
6 ounces bittersweet chocolate |
1/2 cup cocoa powder |
2/3 cup espresso or 2/3 cup strongly brewed coffee |
2 tablespoons vanilla extract |
1/4 teaspoon almond extract |
Directions:
1. Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
2. In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
3. Beat eggs and buttermilk together and set aside.
4. Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
5. Add in cocoa powder and espresso; stir until thoroughly combined.
6. Add the egg mixture to the chocolate mixture.
7. Stir in the remaining 1 cup sugar, vanilla, and almond extract.
8. Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
9. Pour the batter into the prepared Mini-Bundt pans.
10. Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
11. Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.
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