A unique twist on a favorite. This Bundt cake is infused with chocolate and cayenne flavors and topped with an elegant chocolate glaze.
Chocolate Mayan Bundt Cake is a dessert that transports your taste buds to a different realm with its inspired combination of ingredients. Crafted by NESTLÉ® TOLL HOUSE®, this cake is perfect for any special occasion—whether it’s a romantic Valentine’s day, a festive birthday, or a lavish dinner party dessert.
Infused with a touch of cayenne, this mayan dessert delivers a subtle yet captivating heat that complements the rich flavor of NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels. The luxurious chocolate glaze drapes over the cake, enhancing its decadent allure. A pinch of salt is included to balance and elevate the intense chocolate taste, making each bite a perfect harmony of flavors.
This easy-to-follow recipe is ideal for all skill levels, from budding bakers to experienced pastry chefs. Whether you're celebrating a holiday or simply craving an exquisite treat, the Chocolate Mayan Bundt Cake is sure to impress and satisfy even the most discerning palates.
Ingredients
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Directions
Step 1
Preheat oven to 350º F. Grease 12-cup Bundt pan.
Step 2
Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
Step 3
Combine flour, cinnamon, baking soda, 1/2 teaspoon salt and cayenne pepper in small bowl. Beat brown sugar, granulated sugar, 3/4 cup butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk. Pour into prepared Bundt pan.
Step 4
Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely. Transfer cake to serving platter.
Step 5
Microwave remaining 1/3 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
Step 6
Place 1 1/2 cups powdered sugar in medium bowl. Form a well; pour in melted butter, whipping cream, pinch of salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached. Spoon chocolate glaze over top of cake. Let stand until glaze is firm.
Ingredients
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Make It
Step 1
Preheat oven to 350º F. Grease 12-cup Bundt pan.
Step 2
Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
Step 3
Combine flour, cinnamon, baking soda, 1/2 teaspoon salt and cayenne pepper in small bowl. Beat brown sugar, granulated sugar, 3/4 cup butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk. Pour into prepared Bundt pan.
Step 4
Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely. Transfer cake to serving platter.
Step 5
Microwave remaining 1/3 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
Step 6
Place 1 1/2 cups powdered sugar in medium bowl. Form a well; pour in melted butter, whipping cream, pinch of salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached. Spoon chocolate glaze over top of cake. Let stand until glaze is firm.
Ingredients
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