Chocolate Mayan Bundt Cake Recipe

Name: Chocolate Mayan Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 6 ounces dark 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 butter, softened; 1 tablespoon vanilla extract; 4 large eggs; 1 cup milk; CHOCOLATE GLAZE; 2 cups powdered sugar, divided; 2 ounces dark chocolate, baking bar broken into small pieces; 1/4 cup butter, melted; 1/4 cup heavy whipping cream, room temperature; 1 pinch salt

Servings: persons

CAKE
6 ounces dark 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 butter, softened
1 tablespoon vanilla extract
4 large eggs
1 cup milk
CHOCOLATE GLAZE
2 cups powdered sugar, divided
2 ounces dark chocolate, baking bar broken into small pieces
1/4 cup butter, melted
1/4 cup heavy whipping cream, room temperature
1 pinch salt

1
Preheat oven to 350u00b0 F.
2
Grease 12-cup Bundt pan.
3
FOR CAKE:.
4
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.
5
Mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl.
6
Beat the brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy.
7
Add eggs, one at a time, beating well after each addition.
8
Beat in melted chocolate.
9
Beat flour mixture into creamed mixture alternately with milk.
10
Pour into prepared bundt pan.
11
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.
12
Transfer cake to serving platter. Drizzle cake with chocolate glaze. Let set before serving.
13
FOR CHOCOLATE GLAZE:.
14
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.
15
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.
16
Spoon chocolate glaze over top of cake. Let stand until glaze is firm.

1844

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: CAKE, 6 ounces dark chocolate, baking bar broken into small pieces, 2 1/4 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, and more.

Yes, Chocolate Mayan Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Mayan Bundt Cake

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