When you want a little something that’s sweet and spicy, reach for this Mexican Chocolate Bundt Cake; it’s rich and spiced with cinnamon and cayenne pepper.
I can’t believe it’s that time again!
But it is! It’s time for another round from the lovely members of Bundtbakers. The wondrous Lauren of Sew You Think You Can Cook is our host this month. She has charged us with the task of creating a bundt recipe which contains the extremely versatile cinnamon. I love the warming effects that cinnamon brings to almost every recipe where it’s used. It’s especially fantastic in these fried cinnamon sugar tortillas.
Here’s the thing: I never thought to combine chocolate, cinnamon and cayenne pepper. I mean, what? Yes, I’ve heard of Mexican chocolate cookies, but the urge to try them has always escaped me. Well, not this time. I threw caution to the wind and started testing recipes.
The end result? There’s just enough cinnamon where it doesn’t overwhelm the chocolate and the cayenne gives it a little extra kick. I decided not to glaze the cake so I added some semi sweet chocolate chips to the mix, which adds to the richness of the bundt. The result is a moist and rich cake that’s a bit on the spicy side. It’s not an everyday cake, but a go-to when you want to shake things up a bit.
I bet you’re pondering other bundt recipes you could use to shake things up, huh? Well, my BundtBaker friends have been baking up a storm, my friends, and they’re here to inspire. Please check them out and see what kind of cinnamon-infused confections they’ve created. You won’t regret it Cheers!
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board.
We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
- Apple Cinnamon Bundt by Tammy at Living the Gourmet
- Carrot Bundt Cake with Cinnamon Glaze by Kelly at Passion Kneaded
- Cinnamon Apple Bundt Cake by Christiane at Taking on Magazines
- Cinnamon Apple Jelly Donut Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cinnamon Bundt Cake by Kathya at Basic N Delicious
- Cinnamon Bundt Coffee Cake by Lauren at From Gate to Plate
- Cinnamon Chocolate and Strawberry Cake by Deepti at Baking Yummies
- Cinnamon Chocolate Chip Bundt Cake by Renee at Magnolia Days
- Cinnamon Crown Cake by Stacy at Food Lust People Love
- Cinnamon Dolce Coffee Bundt Cake by Felice at All That’s Left are the Crumbs
- Cinnamon Espresso Bundt with Chocolate Ganache by Amanda at The Cinnamon Scrolls
- Cinnamon Pecan Streusel Bundt Cake by Lara at Tartacadabra
- Cinnamon Roll Bundt by Margaret at Tea and Scones
- Cinnamon Swirl Bundt by Sue at Palatable Pastime
- Cinnamon Swirl Zucchini Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Cinnamon Toast Bundt by Jane at Jane’s Adventures in Dinner
- Cinnamon Toast Bundts by Olivia at Liv for Cake
- Mexican Chocolate Bundt Cake by Mondo at I Bake He Shoots
- Monkey Bread Bundt by Wendy at A Day in the Life on the Farm
- Pumpkin Spice Toffee Bundt Cake by June at How to Philosophize with Cake
- Red Tea and Cinnamon Bundt Cake by Mary at Los Chatos Chefs
- Six Pound Cinnamon Chocolate Chip Coffee Cake by Rebekah at Making Miracles
- Snickerdoodle Bundt Cake by Teri at The Freshman Cook
- Strawberry Cinnamon Rolls Bundt by Priya at I Camp in My Kitchen
- Sweet Cinnamon Spice Tea Bundtlettes by Lauren at Sew You Think You Can Cook
- Tea Chai Bundt Cake by Rocio at kidsandchic
- Tunnel of Cinnamon Bundt Cake by Laura at Baking in Pyjamas
- Walnut Schnecken Bundt Cake by Tux at Brooklyn Homemaker
Recipe for Mexican Chocolate Bundt Cake
Recipe for Mexican Chocolate Bundt Cake adapted from my Bourbon Hot Chocolate Bundt Cake, which was adapted from Epicuirous.
- 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
- Place rack in the middle of the oven and preheat oven to 325 Fahrenheit degrees.
- Coat 10 cup bundt pan with baking spray. Set aside.
- On medium-low heat whisk coffee, butter and cocoa powder until the butter has melted in a pan.
- Remove from heat and add sugar. Whisk until dissolved, about 1 minute.
- Let chocolate mixture cool for about 5 minutes.
- Meanwhile, combine flour, salt, baking soda and semisweet chocolate chips in a bowl. Set aside.
- In a small bowl, whisk eggs and vanilla. Add to the chocolate mixture.
- Whisk in the flour mixture until just combined. (Don't worry if it's bubbly.)
- Pour batter into the prepare bundt pan.
- Place on the middle rack in the oven and bake for 40-50 minutes.
- Bake until a toothpick inserted into the middle of the cake comes out clean.
- Remove and let cake cool in pan for 20 minutes. Let cake completely cool on a rack.
- Top cake with a little bit of powdered sugar.
- Enjoy!
YUM!!! This looks delicious! I don’t know why chocolate and cinnamon didn’t even occur to me this month, when they actually go so well together! Well done.
I also LOVE a chocolate bundt with chocolate chips in it. It makes it feel even more rich and moist and chocolatey than it already is!
Tux | Brooklyn Homemaker recently posted…walnut schnecken bundt cake #bundtbakers
Making now. Forgot my cinnamon.? Not noted on instructions along with cayenne. Batter taste wonderful. I will certainly add cinnamon next time.
That good mix of spices and chocolate. I loved it . Thanks for sharing is great
Thanks, my dear!
I’ll be making this for a Mexican themed dinner party. My husband wants me to add a glaze. Any suggestions ?
Looks absolutely fantastic, Mondo, love the combo of cinnamon and cayenne (in chocolate), so this one must be DELICIOUS! See you again next month! Xx
This is one of my favorite combinations. I can’t seem to get enough of it. It’s hard to make a plain ol’ chocolate cake after a Mexican chocolate one!
First-timer, here but I’ve added it to my repertoire. Maybe I’ll explore those Mexican chocolate cookies, as well.
Cinnamon and chocolate are such a great combination. Your cake is lovely.
Wendy, A Day in the Life on the Farm recently posted…Monkey Bread for #BundtBakers
Thanks, Wendy!
Looks so dark chocolatey and delicious! With a scoop of ice cream, please?
Ooooh, that’s a great idea, Sue.
I’ve had Mexican chocolate cakes before but never with the addition of the cayenne. I would LOVE that! Thank you for not adding a glaze. I like my cake to be about the cake. This looks perfect.
I’ve also thought why did I not use cinnamon with chocolate, that I’ll have to try for another #bundtbakers. Your cake looks so rich and moist, just how I like my chocolate cakes.
Chocolate and cinnamon are always a great combination.
Kathia Rodriguez recently posted…Cinnamon Bundt Cake #BundtBakers
I LOVE chili and chocolate, so this cake is a winner in my books! The powdered sugar looks stunning on it as well. Gorgeous cake, beautiful photos!
I love chocolate that has a kick to it, and I can just imagine how good it could be in bundt form, with a little cinnamon. I think I am going to be very busy baking all of the bundt I want to try from this months list.
Felice recently posted…Cinnamon Dolce Coffee Bundt Cake – #BundtBakers
Mmm that sounds amazing! Love the use of cayenne, that goes so well with chocolate 🙂
June @ How to Philosophize with Cake recently posted…Pumpkin spice toffee bundt cake (#BundtBakers)
Beautiful cake. Thank you for joining me this month! I like the idea of chocolate chips instead of icing.
Thanks, for hosting Lauren. I really enjoyed working within your theme. Please excuse my late reply.
This cake looks so good! Bundt cakes have always been a favorite of mine, they’re simple but amazing.
Thanks, Alice! Please excuse my late reply.
This inhtsgi’s just the way to kick life into this debate.
Do you think there would be an issue if I left out the coffee? Excited to try it!
I totally tried this cake last night and the favor it off the hook, moist (sorry I know some people hate this word) it was delish. My only issue is it did not come out of the pan so it looked like a mess. Any suggestions maybe grease with butter and flour verses cooking spray?
I tried your cake and although the flavor was good there are some suggestions I have. I did cool the chocolate mixture for more than 5 minutes before adding the flour and chocolate chips however, it was still too hot and the chips melted for the most part becoming a lumpy glob dispersed throughout the batter. Next time I will let the mix cool longer. Also, you do not indicate when to add the cinnamon or cayenne in your step process. ( I added it to the chocolate mixture.)
You may want to update your recipe so it is more clear for others.
Thank you. After printing the recipe, I noticed that the cayenne and cinnamon was omitted.
This might sound like a rookie question, but the 2c coffee—is this brewed liquid coffee or dry ground coffee? The ingredients don’t specify wet or dry and I’m new at this. I assume it’s brewed black coffee but I want to be sure!
This is a terrific cake! Can I make this cake in layers or cupcakes?
Great recipe, specify if you mean Liquid or grounds when it comes to the coffee measurements. The steps are also missing when to add the cayenne and salt.
May I ask if what is the ratio of the coffee and water if I’m using instant coffee powder. Thank you in Advance
Made it this morning and did everything as stated in the recipe but I buttered and floured my bunt pan instead to ensure the cake would come out in one piece.
I baked it for 60 minutes and tested that it was done.
Rested and cooled for longer than 20 minutes and when I inverted it the cake came out leaving a ring of a sludge like mess on the bottom. It looked like mostly melted chocolate chips with some cake attached?
I pasted the mess back ontop but next time will Omit the chocolate chips!
Same problem here
Mine too. I was unhappy about that. I tested mine with a butter knife and it came out clean. The bottom did not come out of the bundt pan and it was very soft. I was afraid to bake any longer!
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The baking time wasn’t adequate, saw a similar recipe that bakes at 350 for the same amount of time.
By baking soda do you mean bicarbonate of soda, or baking powder which is a combination of bicarbonate and cream of tartar? The reason I ask is there are no acidic ingredients to react with pure bicarbonate, so I assume you mean baking powder.