Chocolate Mayan Bundt Cake Recipes

MOST AMAZING CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Use butter to grease a 10-12 cup bundt pan well. Dust with a little flour or cocoa powder and tap out the excess.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl until combined.
• Add eggs, warm water, buttermilk, sour cream, oil, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just a couple of minutes.
• Pour batter into prepared bundt pan. Tap the pan on the countertop a few times to allow any air bubbles to escape.
• Bake for 45-50 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
• Cool on a wire rack for 15 minutes and then turn out onto the racks and allow to cool completely.
• Place roughly chopped chocolate into a mixing bowl. Pour heavy cream into a small saucepan and bring it to a simmer over medium heat.
• Once cream comes to a simmer, remove it from the heat immediately and pour over chocolate. Let stand 5 minutes, until chocolate is completely melted.
• Stir until smooth. Once smooth, stir in corn syrup. Drizzle over the top of the cooled cake.

CHOCOLATE MAYAN BUNDT CAKE

Steps:

• Preheat oven to 350º F.
• Grease 12-cup Bundt pan.
• FOR CAKE:.
• Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) 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.
• Mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl.
• Beat the 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 40-45 minutes or until wooden pick inserted in the 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 HIGH (100%) 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.
• Put 1 1/2 cups of 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.

CHOCOLATE MAYAN BUNDT CAKE

Steps:

• Preheat oven to 350º F. Grease 12-cup Bundt pan.
• Microwave 1 cup morsels 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, 1/2 teaspoon salt and cayenne pepper in small bowl. Beat brown sugar, granulated sugar, 3/4 cup 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.
• Microwave remaining 1/3 cup morsels 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 melted butter, whipping cream, pinch of 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.

CHOCOLATE MAYAN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease 12-cup Bundt pan.
• For Cake: Microwave baking bars in small, uncovered, microwave-safe bowl on High (100%) 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.
• 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 baking bar in small, uncovered, microwave-safe bowl on High (100%) 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.