Bundt Recipe: Mexican Hot Chocolate Cake

Who doesn’t love a good Bundt cake? Originated in the 1940s right here in Minnesota by the Dahlquist family. Popularized in the 1950s, this cake was designed to be a super moist, decorative party cake with lots of creative opportunities to add fruits, fillings and drizzled glazes. Perfect feel-good food for snacking and celebrations~

Mexican Chocolate Cake With Bittersweet Chocolate Glaze

  • ¼ cup cocoa powder
  • 8 ounces (2 sticks) unsalted butter
  • ½ cup cocoa powder
  • ¾ cup coffee
  • 2 cups sugar
  • 2 eggs
  • ½ cup buttermilk
  • 1 tablespoon vanilla
  • ½ teaspoon almond extract
  • 2 cups flour
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon cayenne
  • ¼ teaspoon table salt
  • 2 ounces (4 tablespoons) unsalted butter
  • ½ cup heavy whipping cream
  • ½ cup powdered sugar
  • 7 ounces bittersweet chocolate, finely chopped
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 1/8 teaspoon cayenne
  1. Preheat the oven to 350. Liberally spray a bundt pan with non-stick baking spray. Dust bundt pan with the ¼ cup cocoa powder. Tap out excess.
  2. In a medium saucepan, melt 8 ounces butter over medium-low heat. Whisk in the cocoa powder. Add the coffee and whisk until smooth, remove from heat. Whisk in the sugar, eggs, buttermilk, vanilla, and almond extract.
  3. In a bowl, whisk together the flour, baking soda, cinnamon, cayenne, and table salt. Whisk the dry ingredients into the coffee-cocoa mixture until just combined. Batter may be slightly lumpy. Pour batter into a bundt pan. Bake for 45-55 minutes until a tester comes out clean. Cool on a wire rack for 15 minutes.
  4. With a small knife, cut around the sides and center of the bundt pan to loosen the cake. Turn cake out onto rack, set rack over a baking sheet, let cake cool.
  5. In a small saucepan, melt the butter over low heat. Stir in the heavy whipping cream and powdered sugar. Add the chopped bittersweet chocolate and cook, stirring, until smooth. Remove from heat and stir in salt, cinnamon, and cayenne. Cool glaze until slightly thickened, about 20 minutes. Drizzle the top of the cake with the glaze, allowing it to drip down the sides. Allow glaze to set on top of the cake for 10 minutes before serving.
  6. Let the cake cool completely on the rack, or slice and serve while still slightly warm.