Chocolate Mayan Bundt Cake
Ingredients:
CAKE:
- 1 1/2 bars (6 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken
into small pieces
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground
cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon
ground cayenne pepper
- 1 cup packed light brown sugar
- 1 cup granulated
sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 tablespoon vanilla
extract
- 4 large eggs
- 1 cup milk
CHOCOLATE GLAZE:
- 2 cups powdered sugar, divided
- 1/2 bar (2 oz.) NESTLÉ® TOLL HOUSE®
Dark Chocolate Baking Bar, broken into small pieces
- 1/4 cup (1/2
stick) butter, melted
- 1/4 cup heavy whipping cream, room temperature
- Pinch salt
Directions:
FOR CAKE:
-
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on
MEDIUM-HIGH (70%) power for 1 minute; STIR.
-
If pieces retain some of
their original shape, microwave at additional 10- to 15-second
intervals, stirring just until melted.
-
COMBINE flour, cinnamon,
baking soda, salt and cayenne pepper in small bowl. Beat brown
sugar, granulated sugar, butter and vanilla extract in large mixer
bowl until creamy. Add eggs, one at a time, beating well after each
addition.
-
Beat in melted chocolate. Beat flour mixture into creamed
mixture alternately with milk. Pour into prepared Bundt pan.
-
BAKE for 40 to 45 minutes or until wooden pick inserted in center
comes out clean.
-
Cool for 10 minutes; invert cake onto wire rack to
cool completely.
-
Transfer cake to serving platter.
-
Drizzle cake with
Chocolate Glaze.
-
Let set before serving.
FOR CHOCOLATE GLAZE:
-
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on
MEDIUM-HIGH (70%) power for 45 seconds; STIR.
-
If pieces retain some of their original shape, microwave at
additional 10- to 15-second intervals, stirring just until melted.
-
PLACE 1 1/2 cups powdered sugar in medium bowl. Form a well;
pour in butter, whipping cream, salt and melted chocolate.
-
Stir until blended. If necessary, add remaining powdered sugar, 1
tablespoon at a time, until pouring or drizzling consistency is
reached.
-
Spoon Chocolate Glaze over top of cake. Let stand until glaze is
firm.
PREP TIME
30 MINUTES
COOKING TIME
45 MINUTES
SKILL LEVEL
INTERMEDIATE
MAKES 12 TO 16 SERVINGS
NUTRITIONAL INFORMATION
SERVING SIZE 1
CALORIES PER SERVING 550
CALORIES FROM FAT 200
% DAILY VALUE *
Total Fat 23g 35%
Saturated
Fat 13g 67%
Cholesterol 110mg 36%
Sodium 340mg 14%
Carbohydrates 85g
28%
Dietary Fiber 2g 9%
Vitamin A 10%
Vitamin C 0%
Calcium 4%
Iron 8%
Sugars 64g
Protein 6g
* Percentage Daily Values are based on a
2000 calorie diet.
Recipe and photo courtesy of
Very Best Baking . Used with
permission.
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