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 like this one, 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.