Mexican Chocolate Cake
This Mexican chocolate Bundt cake is flavored with cinnamon, Kahlua, and a kick of cayenne and topped with a rich chocolate ganache. But the real surprise is revealed once you cut into the first slice and a piñata-like cascade of colorful candies spills onto the plate.
Equipment
Ingredients
Bundt Cake
- 2½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- ¼ teaspoon cayenne pepper (use up to ½ teaspoon if you like extra heat!)
- 2¼ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs (room temperature)
- 1 tablespoon Kahlua (optional)
- 2 teaspoon vanilla extract
- 1½ cups buttermilk
- 1¾ cups mini M&M candies (about 11 oz.)
Mexican Chocolate Ganache
- 6 oz chocolate chips (semisweet or bittersweet)
- ⅓ cup heavy cream
- 1 tablespoon unsalted butter
- ½ teaspoon ground cinnamon
- 2 tablespoon Kahlua (Optional: a third tablespoon for more Kahlua flavor.)
Instructions
Cake
- Preheat the oven to 350F. Spray a 12-cup Bundt pan with nonstick baking spray (such as Pam for Baking or Baker's Joy.)
- In a medium bowl, whisk flour, cocoa, baking soda, salt, cinnamon and cayenne.
- In the bowl of an electric mixer, beat sugar and oil on medium speed until blended. Beat in the eggs, one at a time. Beat in the Kahlua (if using) and vanilla.
- With the mixer on medium low speed, alternately beat in the flour mixture and buttermilk in two additions each, beating until incorporated. Transfer the batter to the prepared pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until puffed and a tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. (At this point, the cooled cake can be wrapped tightly in plastic wrap and stored overnight at room temperature or in the refrigerator before filling.)
- Prepare the cake for filling: Return the cooled cake to the clean, dried Bundt pan. Using a paring knife, cut a circle around the cake, straight down, about 1 inch from the outer edge and reaching down about ⅔deep into the pan.
- Cut a second circle parallel to the first, about 1 inch from the inner edge of the cake, also reaching about ⅔ down, forming a ring inside the cake.
- Cut lines across the inner ring until you have 8-10 equal sections. Working one section at a time, cut and lift out the inner ring of the cake, keeping the top sections intact. You will return these pieces to the pan to cover up the filling.
- Dig out any excess cake, creating a "moat" that extends evenly around the inside of the cake, about ⅔ deep. Pour the M&M candies into the moat, filling it to about ½ inch from the top. Trim the cut-out cake sections so that they fit snugly back together on top of the candies, pressing to adhere and completely covering up the candies. Carefully invert the cake onto a serving plate.
Mexican Chocolate Ganache
- In a small saucepan, stir together chocolate, cream and butter over medium-low heat until melted and smooth. Remove from the heat and still in cinnamon and Kahlua to taste.
- Pour the ganache over the cake, letting it drip down the sides. Let the ganache set for at least 20 minutes before serving.
Video
Nutrition
Calories: 455kcal | Carbohydrates: 64g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 291mg | Potassium: 212mg | Fiber: 3g | Sugar: 42g | Vitamin A: 225IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg
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