Mexican Chocolate Bundt Cake with Spicy Pepita Brittle

1. To make the cake, preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan liberally with the softened unsalted butter to ensure that the entire pan is well-coated. Set aside.
2. Place the eggs and brown sugar in the bowl of a stand mixer. Mix on medium-high speed for 4-5 minutes until the mixture is paler in color. With the mixer running on medium speed, slowly add the cooled butter, coconut milk and the vanilla extract. Mix until incorporated.
3. In a large mixing bowl, whisk the almond flour, cocoa, coconut flour, baking powder, baking soda, cinnamon, cayenne and salt until combined. Pour the egg and sugar mixture over the flour mixture and fold until incorporated.
4. Add the boiling water to the mixing bowl and stir until everything is completely combined.
5. Pour the batter into the prepared bundt pan and bake for 45-50 minutes until a cake tester inserted into the cake comes out clean. Cool for 25-30 minutes in the pan on a wire rack, then invert onto a plate and allow the cake to cool completely.

To make the glaze

1. Combine the confectioners' sugar, coconut milk, and cocoa powder in a bowl and whisk until combined with no chunks of sugar remaining. Pour the glaze directly over the cooled cake or drizzle over the cake with a spoon. If the mixture is too thick to pour add more coconut milk 1 tablespoon at a time until the icing is pourable.

To make the optional chocolate drizzle

1. Combine the chocolate chips and coconut butter/oil in a small microwave safe bowl and heat on 15-20 second increments at 50% power, stirring in between each cook time until melted and completely smooth. Drizzle the chocolate over the glazed bundt cake - you will have some chocolate left over.

To garnish

1. Break off small pieces of spicy pepita brittle and arrange around the top of the bundt cake.

1. Lightly butter a large jelly-roll pan and set aside.
2. In a small bowl combine the cayenne and Kosher salt. Set aside.
3. In a medium saucepan over medium heat, stir together the sugar, water, and corn syrup. Heat the mixture over medium heat, stirring frequently until the sugar is completely dissolved. This should take about 5 minutes. Once the sugar is melted increase the heat and bring the syrup to a boil. Boil until the syrup reaches 335° F on a candy thermometer and is a beautiful golden brown, about 15 minutes. Do not stir the sugar syrup at all during this process! When the caramel reaches the desired color quickly remove the pan from the heat and stir in the pepitas and spice mixture. The mixture will pop and bubble up a bit, so be careful that you don't get burnt in the process.
4. Immediately pour the caramel into the prepared pan. If necessary, use a spatula to spread the pepitas into a single layer. Let stand at room temperature for an hour until cool and hardened.
5. To release the brittle from the pan, gently run a spatula underneath the brittle to separate it from the pan. If the brittle is still sticking you can gently bend the opposite ends of the pan a little and it should pop free. If for some reason those two options fail simply chop the brittle into little chunks on the pan with your knife.
6. Store in an airtight container at room temperature for up to 2 weeks.