Key Ingredients
Ingredients
- ●1 1/3 cups NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, divided
- ●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) butter, softened
- ●1 tablespoon vanilla extract
- ●4 large eggs
- ●1 cup milk
- ●2 cups powdered sugar, divided
- ●1/4 cup (1/2 stick) butter, melted
- ●1/4 cup heavy whipping cream, at room temperature
- ●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.
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