Chocolate Mayan Bundt Cake:
Some of the best recipes are the ones that you happen upon by accident or are shared by friends. When someone tells you all about a great dessert, pie or cake they have just made, and you can see the excitement and pride of that accomplishment. I always ask if they will share the recipe with me, because I figure why try to improve on success?
I ran into a friend from work in the local grocery store, when we were buying our lunch and when we started asking what I was creating for the blog this week, I asked about his baking adventures. Ben was happy to share he had just made a Chocolate Mayan Bundt Cake and that the secret ingredient was cayenne pepper! Whoaa!!
The recipe in this post is adapted from the one published at dairygoodness.ca. Since I’ve been in a Mayan State of Mind having just finished baking a Kahlua Pumpkin Pie (no kidding!)
I substituted Kahlua in place of vanilla for both the cake and the glaze. I think it gives the whole Chocolate Mayan Bundt Cake some extra Jazzzz……
Now the cake may be exotic, the process is not, and this entire dessert comes together in about 20 minutes and you only use one bowl. While the cake is baking, you can mix up the glaze in a saucepan. Pour it into your nifty bundt cake pan , and Presto! One deeelicious chocolate cake.
For a higher cake, try using a smaller or different shaped Bundt pan and adjust baking time accordingly.
For a celebration cake, after you’ve iced the cake, top with chocolate curls.
If you feel like a traditional chocolate cake, simply eliminate the spices.
- 1 3/4 cups 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
- 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
Preheat oven to 350°F (180°C). Cake: Butter a 10-cup (2.5 L) Bundt pan.
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 liquidy).
Scrape into prepared pan. Bake for 35 to 40 min or until a cake tester inserted in centre comes out clean. Let cool in pan on rack for 20 min. Invert cake onto a rack set over a baking sheet to cool completely.
Glaze: Whisk together cocoa powder, sugar and cornstarch in a small saucepan. Whisk in milk and corn syrup. Whisking continuously, bring to a boil. Reduce heat and cook, whisking occasionally, for 30 sec until thickened. Whisk in vanilla.
Pour over top of cake, letting excess drip down sides. Let cool.