Chocolate Mayan Bundt Cake

Recipe by Sharon123
READY IN: 1hr 15mins
YIELD: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350º F.
  • 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, microwave at additional 10- to 15-second intervals, stirring just until melted.
  • Mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl.
  • Beat the brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in melted chocolate.
  • Beat flour mixture into creamed mixture alternately with milk.
  • Pour into prepared bundt pan.
  • 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.
  • Transfer cake to serving platter. Drizzle cake with chocolate glaze. Let set before serving.
  • FOR CHOCOLATE GLAZE:.
  • 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.
  • 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.
  • Spoon chocolate glaze over top of cake. Let stand until glaze is firm.
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