Mexican Hot Chocolate Bundt Cake

12
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"Recipe source: Sift Magazine (Fall 2016) makes a 10 inch bundt cake"

Original recipe yields 12 servings
OK
  • FOR GLAZE

Nutritional

  • Serving Size: 1 (150.1 g)
  • Calories 491.9
  • Total Fat - 24.1 g
  • Saturated Fat - 13.9 g
  • Cholesterol - 120.9 mg
  • Sodium - 432.9 mg
  • Total Carbohydrate - 64.4 g
  • Dietary Fiber - 2.2 g
  • Sugars - 41.9 g
  • Protein - 7.4 g
  • Calcium - 75.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325 degrees F.

Step 2

Spray a 10 cup bundt pan with baking spray with flour.

Step 3

To make the cake: in a large bowl of an electric mixer beat the butter, sugar and vanilla at medium speed until fluffy (4-5 minutes), stopping to scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition.

Step 4

In another bowl whisk together the dry ingredients (flour-salt). Gradually whisk in dry ingredients to the butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour half of the batter in another bowl. Stir dark cocoa into one half until smooth; stir cool into other half until smooth. Using a 2-inch spring-loaded ice cream scoop, scoop batter into prepared pan, alternating chocolate batters. Gently tap pan on counter to release any air bubbles.

Step 5

Bake for 45-50 minutes or until a wooden pick inserted near center comes out with a few moist crumbs. Let cool in pan for 10 minutes. Invert onto a wire rack and let cool completely.

Step 6

To make the glaze: in a saucepan heat the cream over medium heat until bubbles form. In the work bowl of a food processor place chocolate and process until chopped. With processor running add hot team in a slow, steady stream until chocolate is melted. Spoon over cooled cake.

Tips & Variations


No special items needed.

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