Mexican Hot Chocolate Bundt Cake Recipes

MEXICAN HOT CHOCOLATE CAKE

Steps:

• Butter and flour a 9-inch, 6-inch and 4-inch cake pan. I highly recommend using cake strips for a more even bake.
• Sift together the dry ingredients and spices into the bowl of a stand mixer and whisk to combine.
• Add the wet ingredients into a large bowl and whisk together.
• Add the wet ingredients to the dry ingredients.
• Whisk to combine then mix on level 2 for two minutes.
• Distribute batter evenly to the three pans and bake for about 35-40 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. I recommend rotating the pans halfway through the bake.
• Allow time to cool for 10 minutes then invert onto wire racks to cool fully.
• In a medium saucepan, brown your butter. Let it cool until room temperature.
• In a stand mixer bowl, combine browned butter, cocoa, spices and salt.
• Mix with a paddle attachment.
• Sift in confectioners sugar and mix.
• Combine semi sweet chocolate and fudge.
• In a stand mixer, cream butter.
• Sift in confectioners sugar.
• Mix in spices and vanilla bean paste.
• Mix until fluffy and combined.
• Transfer to a piping bag.
• Cut each tier in horizontal halves.
• Place first half on cake stand. Pipe a layer of spicy buttercream, then add the other half. Pipe chocolate buttercream on the outside and smooth.
• Add the next half tier. Pipe a spicy buttercream layer, add other half. Pipe chocolate layer and smooth.
• Melt white chocolate and transfer to a piping bag. Snip off the tip.
• Starting from the bottom of the middle tier, pipe circular rings until reaching the top of the cake.
• Using a point tool or a toothpick, drag through vertically from the middle point to the bottom.
• Do this until the pattern covers the middle layer completely.
• Repeat the same strategy but from opposite directions. Moving the tool the other way to create an opposing pattern.
• Using a cupcake stand, pipe spicy buttercream between layers. Pipe chocolate buttercream and smooth.
• Attach top tier to the cake.

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
• Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
• Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
• Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
• Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

EASY MEXICAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
• *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
• Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
• Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Let cake cool for 15 minutes then remove to a wire rack to cool completely.
• In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.

MEXICAN HOT CHOCOLATE MINI-BUNDT CAKES

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.