A unique twist on a favorite. This Bundtcake is infused with chocolate and cayenne flavors and toppedwith an elegant chocolate glaze.
Recipe: Chocolate Mayan BundtCake
Cake: 6 ounces NESTL ® TOLL HOUSE® CHOCOLATIER 53% CacaoDark 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 (1 1/2 sticks) butter, softened 1 tablespoon vanilla extract 4 large eggs 1 cup milk Chocolate Glaze: 2 cups powdered sugar – divided use 2 oz. NESTL ® TOLL HOUSE® CHOCOLATIER 53% CacaoDark Chocolate Baking Bar, broken into small pieces 1/4 cup butter, melted 1/4 cup heavy whipping cream, room temperature Pinch salt
Preheat oven to 350°F (175°C).Grease 12-cup Bundt pan.
For Cake: Microwave chocolate in small,uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds;STIR. If pieces retain some of their original shape, microwaveat additional 10- to 15-second intervals, stirring just untilmelted.
Combine flour, cinnamon, baking soda,salt and cayenne pepper in small bowl. Beat brown sugar, granulatedsugar, butter and vanilla extract in large mixer bowl until creamy.Add eggs, one at a time, beating well after each addition. Beatin melted chocolate. Beat flour mixture into creamed mixturealternately with milk. Pour into prepared Bundt pan.
Bake for 40 to 45 minutes or until woodenpick inserted in center comes out clean. Cool for 10 minutes;invert cake onto wire rack to cool completely. Transfer caketo serving platter. Drizzle cake with Chocolate Glaze. Let setbefore serving.
For Chocolate Glaze: Microwave chocolatein small, uncovered, microwave-safe bowl on HIGH (100%) powerfor 45 seconds; STIR. If pieces retain some of their originalshape, microwave at additional 10- to 15-second intervals, stirringjust until melted.
Place 1 1/2 cups powdered sugar in mediumbowl. Form a well; pour in butter, whipping cream, salt and meltedchocolate. Stir until blended. If necessary, add remaining powderedsugar, 1 tablespoon at a time, until pouring or drizzling consistencyis reached. Spoon Chocolate Glaze over top of cake. Let standuntil glaze is firm.
Makes 12 to 16 servings.
Estimated Times: Preparation – 30 min |Cooking – 45 min | Cooling Time – 1 hrs cooling |
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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