Cake

Chocolate Mayan Bundt Cake

Name: Chocolate Mayan Bundt Cake
Prep time: 30 s
Cook time: 45 s
Total time: 135 s
Yield: 12
Ingredients: 1 1/3 cups NESTLÉ® TOLL HOUSE® Dark Chocolate Morselsdivided; 2 1/4 cups all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon ground cayenne pepper; 1 cup packed light brown sugar; 1 cup granulated sugar; 3/4 cup (1 1/2 sticks) buttersoftened; 1 tablespoon vanilla extract; 4 large eggs; 1 cup milk; 2 cups powdered sugardivided; 1/4 cup (1/2 stick) buttermelted; 1/4 cup heavy whipping creamat room temperature; Pinch salt

NESTLÉ® TOLL HOUSE®

Level

Intermediate

Prep

30 min

Cook

45 min

Servings

12 to 16 servings

A unique twist on a favorite. This Bundt cake is infused with chocolate and cayenne flavors and topped with an elegant chocolate glaze.

Key Ingredients

A package of dark chocolate morsels with a maroon label and a melty chocolate chip cookie.

Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

10 oz.

Ingredients

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1 1/3 cups NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, divided
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2 1/4 cups all-purpose flour
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1 1/2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/8 teaspoon ground cayenne pepper
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1 cup packed light brown sugar
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1 cup granulated sugar
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3/4 cup (1 1/2 sticks) butter, softened
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1 tablespoon vanilla extract
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4 large eggs
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1 cup milk
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2 cups powdered sugar, divided
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1/4 cup (1/2 stick) butter, melted
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1/4 cup heavy whipping cream, at room temperature
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Pinch salt

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.