Mexican Chocolate Bundt Cake Recipe
This Mexican Chocolate Bundt Cake recipe is the perfect way to end the day. Moist chocolate cake with rich flavor!
Servings: 10
Calories: 513kcal
Equipment
- Fluted Tube Pan Bundt Pan
Ingredients
- ¾ cup Unsalted Butter room temperature
- 1⅔ cup sugar
- 2 eggs room temperature
- 1¼ cups water room temperature
- ⅔ cups cocoa powder
- 1 tsp vanilla extract
- 1¼ tsp baking soda
- ¼ tsp baking powder
- 3 tsp ground cinnamon
- 2 tsp chili powder
- 2 tsp coffee grounds
- 1 tsp Salt
- 2¼ cups all-purpose flour
To make the glaze:
- 2 cups powdered sugar
- 7 tbsp heavy whipping cream
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 °F (177 °C) degrees. Add nonstick cooking spray to a bundt pan.
- Add butter and sugar to a bowl and mix until creamy. Then add the eggs and vanilla and mix.
- In a different bowl, add the baking soda, flour, cocoa, baking powder, chili powder, cinnamon, salt, and coffee grounds. Stir.
- Add water to the butter mixture and then mix the wet and dry mixtures together on low until combined.
- Pour the cake batter into the prepared bundt pan. Pat the bundt pan on the counter to help even out the batter.
- Put the bundt pan on a baking sheet and then place it in the oven. Bake for 40-45 minutes. Let the cake cool completely before adding the glaze.
- To make the glaze, mix the powdered sugar, cinnamon, vanilla, and heavy cream. Mix with a hand mixer until creamy. (it will be thick)
- You can add one tablespoon of heavy cream at a time to get the glaze to have a creamy texture. Pour over the top of the cake.
Nutrition
Calories: 513kcal | Carbohydrates: 83g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 408mg | Potassium: 157mg | Fiber: 3g | Sugar: 57g | Vitamin A: 748IU | Vitamin C: 0.1mg | Vitamin D: 1µg | Calcium: 44mg | Iron: 2mg