Mexican Chocolate Bundt Cake With Chocolate Glaze For Bundtamonth Recipes

CHOCOLATE BUNDT CAKE

Steps:

• Preheat the oven to 350ºF. In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda and salt. Set aside.
• In a small pot over low heat, melt the butter and chocolate chips. Stir occasionally until melted. Remove from the heat and cool for 5 minutes.
• Once the melted chocolate is cooled, in a mixing bowl combine the melted chocolate, eggs, and buttermilk. Beat on medium-low with an electric mixer until combined, 30 seconds. Add half of the dry ingredients, beating on low. Next add the hot tap water, beat again on low. Then add the remaining dry ingredients, mixing on low until fully combined.
• Liberally grease a 9 inch bundt pan (it's important to know what size you have) with one tablespoon of butter or shortening. Get the butter in all the nooks.
• Pour the batter into the greased pan. Bake at 350ºF for 50-55 minutes or until a toothpick inserted in the center comes out clean. Remove the bundt cake from the oven and allow it to cool (not inverted) for 15 minutes on a cooling rack. To remove the cake from the pan, use a small spatula to help release the edges then invert the pan over a piece of parchment paper and tap on the bottom of the pan to release. Allow the cake to cool on the parchment paper or cooling rack completely before adding the chocolate glaze.
• Place chocolate chips in a medium heat-proof bowl.
• In a small pot over low heat, heat the heavy cream just until boiling.
• Pour the heavy cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.
• Use a spatula to stir the mixture until smooth. Stir in the corn syrup.
• Allow the glaze to come to room temperature before adding it to the cake. Then drizzle generously over the cake. Store in an airtight container for up to 4 days.

MEXICAN CHOCOLATE BUNDT CAKE

Steps:

• Combine first 5 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Stir in 1/2 cup chocolate morsels. Pour batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees F for 33 to 35 minutes or until cake springs back when lightly touched. Cool in pan on wire rack 10 minutes; remove cake from pan, and cool completely on wire rack. Cook butter, brown sugar and 2 tablespoons milk in a heavy saucepan over medium-low heat, stirring constantly, until sugar is melted. Remove from heat; stir in vanilla. Gradually stir in powdered sugar; if glaze seems thick, add remaining 1 tablespoon milk, stirring to desired consistency. Drizzle glaze over cooled cake. Microwave remaining 1/2 cup chocolate morsels and shortening in a small microwave-safe bowl on HIGH for 30 seconds or until melted. Pour melted chocolate into a small zip-top freezer bag. Snip 1 corner of bag, and drizzle over brown sugar glaze. Sprinkle almonds on cake.

MEXICAN HOT CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325°F (170°C).
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, ancho chile pepper, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Transfer half of batter to a medium bowl; stir in dark cocoa until smooth. Stir cocoa into remaining batter until smooth.
• Spray a 10-cup Bundt pan with baking spray with flour. Using 2 (¼-cup) spring-loaded scoops, alternately scoop batters into prepared pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
• Bake until a wooden pick inserted near center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Chocolate Glaze over cooled cake.
• In a small saucepan, heat cream over medium heat until bubbles begin to form around edges of pan. In the work bowl of a food processor, place chocolate. Process until finely chopped. With processor running, add hot cream in a slow, steady stream until chocolate is melted.

MEXICAN CHOCOLATE BUNDT CAKE WITH CHOCOLATE GLAZE FOR #BUNDTAMONTH

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter and flour your Bundt pan using cocoa powder, knocking out excess.
• Melt butter in a saucepan over moderately low heat, then whisk in the cocoa. Add the water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
• Sift together your flour, baking soda, cinnamon, cayenne pepper and salt into a bowl, then sift again into cocoa mixture and whisk until just combined.
• Pour the batter into bundt pan and bake until a wooden pick or skewer comes out clean, about 45 to 50 minutes.
• Cool cake in bundt pan on a rack for about 15-20 minutes, then loosen edges with a knife and invert onto a plate.
• Melt butter in a saucepan over low heat, then stir in the heavy cream and confectioners sugar. Add the chocolate and stir, until smooth. Turn off the heat and cool glaze until slightly thickened, about 5 minutes.
• Pour the glaze over top and sides of the cake and sprinkle the sliced almonds.

CHOCOLATE GLAZE FOR BUNDT CAKES

Steps:

• 1. Melt the butter. Add all other ingredients. Stir until well mixed, shiny, and smooth. Add more water if you want it thinner at this point.
• 2. This thickens a bit upon standing. Drizzle over the bundt cake when it's slightly thicker so it can slowly run down the sides of the cake.

CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
• Remove from heat and stir in the vanilla.
• Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Cake: Preheat oven to 350°.
• Grease and flour bundt pan, set aside.
• In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
• In another bowl, combine water, eggs, and vanilla mixing well.
• Add egg mixture to dry mixture and mix with spoon until just blended.
• Pour into prepared pan.
• Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
• Cool 15 to 20 minutes before removing cake from pan.
• When completely cool, drizzle cake with Chocolate Glaze.
• Chocolate Glaze: Combine all ingredients in bowl.
• Mix with spoon until smooth.

EASY CHOCOLATE BUNDT CAKE GLAZE

Steps:

• In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.