chocolate Mayan Bundt cake


6 oz. dark chocolate baking bar, broken into pieces
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup packed light brown sugar
1 cup granulated sugar
3/4 cup butter, softened
1 tablespoon vanilla extract
4 large eggs
1 cup 2% milk

chocolate glaze:
2 cups powdered sugar, divided
2 oz. dark chocolate baking bar, broken into pieces
1/4 cup butter, melted
1/4 cup heavy whipping cream, room temperature
pinch of salt


  1. preheat oven to 350°F.
  2. grease a Bundt pan; set aside.
  3. melt 6 ounces dark chocolate until mixture is smooth.
  4. in a large bowl, combine flour, cinnamon, baking soda, salt and cayenne pepper.
  5. in a separate bowl, with an electric mixer, beat brown sugar, granulated sugar, butter and vanilla until creamy.
  6. add eggs, one at a time, beating after each addition.
  7. beat in melted chocolate.
  8. add 1/2 of flour mixture, beat, then add 1/2 cup of milk; repeat with remaining flour and milk.
  9. pour batter into prepared Bundt pan.
  10. bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  11. allow to cool for 10 minutes before inverting the pan onto a wire rack to cool completely.
  12. while cake cools, melt 2 ounces of dark chocolate until smooth.
  13. pour 1 1/2 cups of powdered sugar into a small bowl and form a well.
  14. pour butter, whipping cream, salt and melted chocolate into the well.
  15. stir until blended; if too thin, add remaining powdered sugar 1 tablespoon at a time until drizzling consistency is reached.
  16. spoon glaze over top of cake and let stand until glaze is firm.

Nutrition (Per Serving)

servings 24
serving size 1 slice
calories 290
fat 12g
saturated fat 8g
cholesterol 55mg
sodium 190mg
carbohydrate 43mg
fiber 0g
sugar 33g
protein 3g