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Mexican Chocolate Cake

Mexican Chocolate Bundt Cake

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By Mrs. Kossenfloffer (inspired by Melissa Clark) Serves: 1 Bundt cake or 2 loaves
Prep Time: 30 minutes Cooking Time: 1 hour 10 minutes

A boozy chocolate Bundt cake with a hit of spice.

Ingredients

  • 2 sticks unsalted butter, softened, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces unsweetened chocolate
  • ¼ cup instant espresso powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup coffee liqueur (such as Kahlúa)
  • 1/4 cup rum
  • ½ teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • Confectioners’ sugar, for garnish (optional)
  • Coffee or Vanilla Ice Cream

Instructions

1

Preheat oven to 325 degrees.

2

Grease and flour a 10 cup Bundt pan (or two loaf pans).

3

Using a double boiler over simmering water, melt chocolate. Let cool. (you can do this in the microwave but I have better luck on the stove)

4

Put espresso powder, cocoa powder, cinnamon and cayenne pepper in a 2-cup (or larger) glass measuring cup. Add boiling water so it the mixture is at the 1 cup measuring line. Whisk to combine util everything is dissolved. Add the coffee liqueur, rum and and salt. Let the mixture cool.

5

In the bowl of an electric mixer, beat the butter until fluffy. Add sugar and beat until well combined. Add in the eggs, one at a time, making sure each egg is fully incorporated before adding another. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

6

On low speed, beat in a third of the coffee liqueur mixture. When liquid is totally mixed in, beat in 1 cup flour. Repeat additions, ending with liquor mixture. Pour the batter into the prepared Bundt pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

7

Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more coffee liquer if desired. Let cool before serving, garnished with confectioners’ sugar if you like.

Notes

Notes, This cake has a little bit of heat, so while all cakes go well with ice cream, this one really class out for ice cream. The cold ice cream compliments that heat.