Chocolate Mayan Bundt Cake

chocolate mayan bundt cake


prep time: 40 minutes
cook time: 45 minutes
ready in: 1 hour 25 minutes
makes: 24 servings, 1 slice each

ingredients

    Cake:

  • 6 oz. dark chocolate baking bar, broken into pieces
  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 3/4 cup butter, softened
  • 1 Tablespoon vanilla extract
  • 4 large eggs
  • 1 cup 2% milk

Glaze:

  • 2 cups powdered sugar, divided
  • 2 oz. dark chocolate baking bar, broken into pieces
  • 1/4 cup butter, melted
  • 1/4 cup heavy whipping cream, room temperature
  • Pinch of salt

steps

  1. Preheat oven to 350°F. Grease a Bundt pan; set aside. Melt 6 oz. dark chocolate until mixture is smooth.
  2. In a large bowl, combine flour, cinnamon, baking soda, salt and cayenne pepper.
  3. In a separate bowl, with an electric mixer, beat brown sugar, granulated sugar, butter and vanilla until creamy. Add eggs, one at a time, beating after each addition. Beat in melted chocolate. Add 1/2 of flour mixture beat then add 1/2 cup of milk. Repeat with remaining flour and milk.
  4. Pour batter into prepared Bundt pan. Bake for 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before inverting the pan onto a wire rack to cool completely.
  5. While cake cools, melt 2 oz. of dark chocolate until smooth. Pour 1 ½ cups of powdered sugar into a small bowl and form a well. Pour butter, whipping cream, salt and melted chocolate into the well. Stir until blended. If too thin, add remaining powdered sugar 1 tablespoon at a time until drizzling consistency is reached.
  6. Spoon glaze over top of cake and let stand until glaze is firm.

Per serving: 290 calories, 12g fat, 8g saturated fat, 55mg cholesterol, 190mg sodium, 43mg carbohydrate, 0g fiber, 33g sugars, 3g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.