Mexican Chocolate Bundt Cake #Bundtbakers
Prep time
Cook time
Total time
Makes on 10 cup Mexican Chocolate Bundt Cake
Serves: 14
  • 1 cup unsweetened cocoa powder (not Dutch-process)
  • 2 cups coffee
  • 2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons cinnamon
  • ½ teaspoon cayenne
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate chips
  1. Place rack in the middle of the oven and preheat oven to 325 Fahrenheit degrees.
  2. Coat 10 cup bundt pan with baking spray. Set aside.
  3. On medium-low heat whisk coffee, butter and cocoa powder until the butter has melted in a pan.
  4. Remove from heat and add sugar. Whisk until dissolved, about 1 minute.
  5. Let chocolate mixture cool for about 5 minutes.
  6. Meanwhile, combine flour, salt, baking soda and semisweet chocolate chips in a bowl. Set aside.
  7. In a small bowl, whisk eggs and vanilla. Add to the chocolate mixture.
  8. Whisk in the flour mixture until just combined. (Don't worry if it's bubbly.)
  9. Pour batter into the prepare bundt pan.
  10. Place on the middle rack in the oven and bake for 40-50 minutes.
  11. Bake until a toothpick inserted into the middle of the cake comes out clean.
  12. Remove and let cake cool in pan for 20 minutes. Let cake completely cool on a rack.
  13. Top cake with a little bit of powdered sugar.
  14. Enjoy!
Recipe by I bake he shoots at