In a medium saucepan, heat cream and butter over medium-low heat until butter is melted. Add sugar; cook, whisking frequently, until sugar is mostly dissolved, 6 to 8 minutes. Add cocoa, corn syrup, cinnamon, salt, and red pepper; cook, whisking constantly, until smooth and well combined, 2 to 3 minutes. Stir in chocolate until melted. Remove from heat; stir in Kahlúa. Serve warm. Refrigerate leftovers. To reheat, microwave on high in 10-second intervals, stirring between each, until melted and smooth.
Recipe by Bake from Scratch at https://bakefromscratch.com/churro-bundt-cake/