Gluten Free Mini Mexican Chocolate Bundt Cakes Recipes

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MEXICAN HOT CHOCOLATE MINI-BUNDT CAKES



Mexican Hot Chocolate Mini-Bundt Cakes image

Make and share this Mexican Hot Chocolate Mini-Bundt Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 12 mini-bundt cakes

Number Of Ingredients 14

2 cups flour
2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 -2 tablespoon cinnamon
3 small eggs
1/2 cup buttermilk
1 cup butter
6 ounces bittersweet chocolate
1/2 cup cocoa powder
2/3 cup espresso or 2/3 cup strongly brewed coffee
2 tablespoons vanilla extract
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
  • In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
  • Beat eggs and buttermilk together and set aside.
  • Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
  • Add in cocoa powder and espresso; stir until thoroughly combined.
  • Add the egg mixture to the chocolate mixture.
  • Stir in the remaining 1 cup sugar, vanilla, and almond extract.
  • Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
  • Pour the batter into the prepared Mini-Bundt pans.
  • Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
  • Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.

Nutrition Facts : Calories 374.7, Fat 17.1, SaturatedFat 10.4, Cholesterol 80.2, Sodium 337.8, Carbohydrate 52.5, Fiber 2.1, Sugar 34.3, Protein 4.6

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