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Chocolate Mayan Bundt Cake recipe

Chocolate Mayan Bundt Cake.

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

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, used with permission.

    Chocolate Bundt Cake

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