Mexican Chocolate Bundt Cake
Servings: 14 servings
Calories: 402kcal
A moist Mexican chocolate bundt cake with ganache on top, a hint of spice and cinnamon, made from scratch for an easy and delicious dessert.
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US Customary - Metric
Ingredients
For the cake:
- 2 cups all-purpose flour (measured correctly: spooned into the measuring cup and leveled off - don't scoop and pack the flour into the cup)
- 1 cup unsweetened cocoa powder (not Dutch processed-see why in the post FAQs)
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 2-3 teaspoons ground cinnamon (for more cinnamon flavor, use 3 teaspoons)
- ¼-½ teaspoon ground cayenne pepper (optional, but it gives it a slight kick)
- 1 cup packed brown sugar (I used light brown sugar, but dark brown will also work)
- 1 cup granulated sugar
- ½ cup vegetable oil
- ¼ cup melted unsalted butter, cooled a bit
- 1 tablespoon vanilla extract
- 1 cup buttermilk, close to room temperature
- 3 large eggs, close to room temperature
- 1 cup hot coffee or hot water
For the glaze:
- 2 cups semi-sweet chocolate chips (about a 12 ounce bag)
- ¼ cup milk
- Pinch of ground cinnamon
Instructions
For the cake:
- Preheat oven to 325 degrees F. Grease and flour a bundt pan very well.
- In a large mixing bowl, add the flour, cocoa, baking powder, baking soda, salt, spices and sugars. Whisk well and set aside.
- In a medium-sized bowl, add the oil, melted butter, vanilla, buttermilk and eggs. (You’ll add the hot coffee or water later.) Mix well with a whisk.
- Add the liquid ingredients to the dry ingredients and mix on medium, then on medium-high until well combined. Be very careful not to mix too long or the cake will turn out very dense and dry. Stop mixing once it's well combined.
- Scrape down the sides and the bottom of the bowl and add the hot coffee (or hot water) and mix until well combined. Be very careful not to mix too long.
- Scrape down the sides and bottom of the bowl again and mix for only about 10 seconds more. The batter will be thin. That's normal for this recipe.
- Pour the batter into the prepared bundt pan and bake at 325 degrees F for approximately 40-45 minutes. (Ovens will vary, so it may require a bit more time.) A toothpick inserted into the cake will come out either clean or with a few moist crumbs on it, but no raw batter.
- Set on a cooling rack to cool for about 15-20 minutes, then turn out onto a cake plate to cool completely.
- Add the glaze to the top of the cake once the cake has cooled completely.
For the glaze:
- This glaze recipe makes quite a bit, so if you only want a light drizzle or glaze, then only make half the recipe.
- In a saucepan, add the chocolate chips and milk, then melt over medium heat. Melt and stir until smooth. Be very careful not to heat it at high heat or the chocolate will burn.
- Check the consistency once melted and if it's too thick, add about a teaspoon of milk and mix well, then check the consistency again. Repeat until the desired consistency is reached.
- Drizzle or spoon the glaze onto the cooled cake.
Notes
How to Store: This cake can be stored, covered, at room temperature for about 5 days. You can also store in the fridge, covered well, to prolong freshness.
How to Serve: This cake is best served at room temperature or warm. If cold, let it come to room temperature before serving, or pop a slice in the microwave for about 10 seconds.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
Calories: 402kcal | Carbohydrates: 62g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 326mg | Potassium: 378mg | Fiber: 5g | Sugar: 40g | Vitamin A: 216IU | Vitamin C: 0.04mg | Calcium: 93mg | Iron: 4mg