Mayan Chocolate Bundt Cake - DFM

Mayan Chocolate Bundt Cake

PREP TIME

15 min.

COOK TIME

35 min.

Serving Size

16 servings

The cinnamon, nutmeg and cayenne make it Mayan. The milk, butter and cocoa simply make it delicious.

Ingredients

CAKE

  • 1-3/4 cup (425 mL) all-purpose flour
  • 2 cups (500 mL) granulated sugar
  • 3/4 cup (175 mL) unsweetened cocoa powder, sifted
  • 1-1/2 tsp (7 mL) baking powder
  • 1-1/2 tsp (7 mL) baking soda
  • 1-1/4 tsp (6 mL) ground cinnamon
  • 1/2 tsp (2 mL) ground nutmeg
  • 1/4 tsp (1 mL) cayenne pepper
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) unsalted butter, melted and cooled
  • 2 eggs
  • 2 tsp (10 mL) vanilla

 

GLAZE

  • 1/4 cup (60 mL) unsweetened cocoa powder, sifted
  • 3 Tbsp (45 mL) granulated sugar
  • 1 Tbsp (15 mL) cornstarch
  • 1/2 cup (125 mL) milk
  • 1/4 cup (60 mL) corn syrup
  • 1 tsp (5 mL) vanilla

Directions

1. Preheat your oven to 350°F (180°C).  Butter a 10-cup (2.5 L) Bundt pan.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, cayenne and salt. In a medium bowl, whisk together milk, butter, eggs and vanilla.  Pour the milk mixture over the dry ingredients, whisking until smooth (the batter is liquid).

3. Scrape into prepared pan. Bake for 35 to 40 min or until a cake tester inserted in the center comes out clean.  Let cool in pan on rack for 20 min. Invert the cake onto a rack and set it over a baking sheet to cool completely.

4. GLAZE: Meanwhile, whisk together cocoa powder continuously, and bring to a boil. Reduce heat and cook, occasionally whisking, for 30 sec until thickened. Whisk in vanilla.

5. Pour over the cake, letting excess drip down the sides. Let cool.