Chocolate Mayan Bundt Cake
Chocolate Mayan Bundt Cake is an easy to make dessert, richly full of flavor, smoky chocolate goodness and a teeny bit of spice. DELICIOUS!
Servings 10
Equipment
Ingredients
Cake:
- 1 3/4 cups all-purpose flour 425 mL
- 2 cups granulated sugar 500 mL
- 3/4 cup unsweetened cocoa powder 175 mL, sifted
- 1 1/2 tsp baking powder 7 mL
- 1 1/2 tsp baking soda 7 mL
- 1 1/4 tsp ground cinnamon 6 mL
- 1/2 tsp ground nutmeg 2 mL
- 1/4 tsp cayenne pepper 1 mL
- 1/4 tsp salt 1 mL
- 1 cup Milk 250 mL
- 1/2 cup unsalted butter 125 mL, melted and cooled
- 2 eggs
- 2 tsp Kahlua 10 mL
Glaze:
- 1/4 cup unsweetened cocoa powder 60 mL , sifted
- 3 tbsp granulated sugar 45 mL
- 1 tbsp cornstarch 15 mL
- 1/2 cup Milk 125 mL
- 1/4 cup corn syrup 60 mL
- 1 tsp Kahlua 5 mL
Instructions
- 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 Kahlua.
- 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 Kahlua.
- Pour over top of cake, letting excess drip down sides. Let cool.
