Mexican Hot Chocolate Bundt Cake
Makes 1 (10-cup) Bundt cake
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 2¾ cups (344 grams) all-purpose flour
  • 2 teaspoons (4 grams) ground ancho chile pepper
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1½ cups (360 grams) whole milk
  • ⅓ cup (25 grams) dark unsweetened cocoa powder
  • ⅓ cup (25 grams) unsweetened cocoa powder
  • Chocolate Glaze (recipe follows)
  1. Preheat oven to 325°F (170°C). Spray a-cup Bundt pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, ancho chile pepper, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour half of batter in another medium bowl. Stir dark cocoa into one half until smooth; stir cocoa into other half until smooth. Using a 2-inch spring-loaded ice cream scoop, scoop batters into prepared pan, alternating chocolate batters. Gently tap pan on counter to release any air bubbles.
  4. Bake until a wooden pick inserted near center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Chocolate Glaze over cooled cake.
Recipe by Bake from Scratch at