↞ recipe box start page
Category: Cakes
Prep Time: Cook Time: Total Time:
1 (3.15-ounce) Mexican chocolate tablet
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon Clabber Girl Baking Powder
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1 cup strong-brewed hot coffee (preferably Mexican coffee)
1 cup buttermilk
For the Ganache:
1 (3.15-ounce) Mexican chocolate tablet
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons tequila almond liqueur (optional)
1/4 teaspoon vanilla extract
1/4 to 1/3 cup powdered sugar (depending on desired thickness)
1 tablespoon unsweetened cocoa powder
1/4 teaspoon cinnamon
Pinch of salt
Preheat the oven to 350 F. degrees.
Spray a 12-cup bundt pan with vegetable oil spray. In a small saucepan, melt chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
In a small bowl, whisk the flour, cocoa powder, baking powder, cayenne pepper, and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
Pour the batter into the prepared pan and bake in the lower third of the oven for about 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
Make the Ganache:
Place chocolate in a bowl. Heat cream in a small saucepan until simmering, and then pour over chocolate. Let stand for 2 minutes and stir. Add butter, liqueur, if using, vanilla extract, powdered sugar, cinnamon, cocoa powder, and salt until smooth. Let stand, stirring occasionally, until slightly thickened.
Once cake is cooled, place on a cake platter and drizzle with ganache. Garnish with fruit of your choice.
view more member recipes
Mexican Chocolate Bundt Cake with Tequila Almond Liqueur Ganache
view my recipes
print
save
Category: Cakes
Prep Time: Cook Time: Total Time:
1 (3.15-ounce) Mexican chocolate tablet
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon Clabber Girl Baking Powder
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1 cup strong-brewed hot coffee (preferably Mexican coffee)
1 cup buttermilk
For the Ganache:
1 (3.15-ounce) Mexican chocolate tablet
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons tequila almond liqueur (optional)
1/4 teaspoon vanilla extract
1/4 to 1/3 cup powdered sugar (depending on desired thickness)
1 tablespoon unsweetened cocoa powder
1/4 teaspoon cinnamon
Pinch of salt
Preheat the oven to 350 F. degrees.
Spray a 12-cup bundt pan with vegetable oil spray. In a small saucepan, melt chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
In a small bowl, whisk the flour, cocoa powder, baking powder, cayenne pepper, and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
Pour the batter into the prepared pan and bake in the lower third of the oven for about 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
Make the Ganache:
Place chocolate in a bowl. Heat cream in a small saucepan until simmering, and then pour over chocolate. Let stand for 2 minutes and stir. Add butter, liqueur, if using, vanilla extract, powdered sugar, cinnamon, cocoa powder, and salt until smooth. Let stand, stirring occasionally, until slightly thickened.
Once cake is cooled, place on a cake platter and drizzle with ganache. Garnish with fruit of your choice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mexican-chocolate Bundt Cake
by sgre52160
1 (18.25 oz) pkg devils food cake mix 1 tsp ground cinnamon 1 1/3 cup water 1/2 cup vegetable oil 3 large eggs 1 cup semisweet chocolate mini-morsels, divided 2 Tbsp butter 1/4 cup firmly pa
by sgre52160
1 (18.25 oz) pkg devils food cake mix 1 tsp ground cinnamon 1 1/3 cup water 1/2 cup vegetable oil 3 large eggs 1 cup semisweet chocolate mini-morsels, divided 2 Tbsp butter 1/4 cup firmly pa
Mexican Chocolate Bundt Cake
by sgre52160
1 pkg devils food cake mix 1 tsp ground cinnamon 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs 1 cups semisweet chocolate mini-chips, divided 2 tbsp butter 1/4 cup firmly packed light bro
by sgre52160
1 pkg devils food cake mix 1 tsp ground cinnamon 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs 1 cups semisweet chocolate mini-chips, divided 2 tbsp butter 1/4 cup firmly packed light bro
Almond Blossom Bundt Cake
by sgre52160
1 1/2 cups vegetable oil 1 1/2 cup sugar 3 eggs 3 cup flour 1 1/2 tsp baking soda 1 tsp salt 1/2 tsp cinnamon, ground cloves and nutmeg 1 tsp vanilla extract 3 cups apples, unpeeled and choppe
by sgre52160
1 1/2 cups vegetable oil 1 1/2 cup sugar 3 eggs 3 cup flour 1 1/2 tsp baking soda 1 tsp salt 1/2 tsp cinnamon, ground cloves and nutmeg 1 tsp vanilla extract 3 cups apples, unpeeled and choppe
Almond Streusel Bundt Cake With Coffee Glaze
by sgre52160
Streusel 1/2 cup packed brown sugar 1/2 cup chopped toasted almonds 1/3 cup old-fashioned oats 1 1/2 tsp instant espresso powder 3/4 tsp ground cinnamon 1/4 cup chilled unsalted butter
by sgre52160
Streusel 1/2 cup packed brown sugar 1/2 cup chopped toasted almonds 1/3 cup old-fashioned oats 1 1/2 tsp instant espresso powder 3/4 tsp ground cinnamon 1/4 cup chilled unsalted butter
Chocolate-hazelnut Cake With Raspberry Preserves & Chocolate Ganache
by sgre52160
3 large eggs 2 cups cake flour 1/2 cup dark, unsweetened, cocoa powder 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup unsalted butter, softened 1 1/4 cups granulated sugar 2 teaspo
by sgre52160
3 large eggs 2 cups cake flour 1/2 cup dark, unsweetened, cocoa powder 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup unsalted butter, softened 1 1/4 cups granulated sugar 2 teaspo
view more member recipes
related CDKitchen recipes
Baileys Chocolate Cream Cake With Chocolate Ganache
Raspberry Chocolate Fudge Red Velvet Cake
Dark Or White Chocolate Ganache
Frangelico Rum Cake
Death By Chocolate Bundt Cake
Black Rats
Triple Chocolate Explosion Cake
Chocolate Margaritas
Chocolate Chip Bundt Cake
Pomegranate Nut Cake