We have had multiple discussions here on B&B about bundt cakes and how much I love them! As far as I am concerned they are the ultimate cake for entertaining. They are easy to make, look pretty darn impressive, and of course they are delicious!
For the past week or so I have been busy planning our Cinco de Mayo feast and this year I wanted to make a showstopping dessert for the grande finale. After lots of deliberation I decided that a Mexican Chocolate bundt cake was the only way to go.
This decadent bundt cake is packed with rich cocoa, cinnamon, and just a hint of cayenne for a little kick in each bite! To top it all off I doused the entire cake with a decadent chocolate icing and drizzled it with chocolate sauce. I could have left it at that and it would have been just perfect, but seeing as though Cinco de Mayo only comes once a year I had to kick it up a notch and add a layer of spicy pepita brittle to the top!
Of course, if cake isn’t your thing or it is too much of a time commitment you could totally just make the brittle on it’s own – it tastes a lot like a homemade red hot. Sweet when you first bite into it and spicy as it melts in your mouth. I’m sort of a sucker for this stuff and have been carrying a little baggie of it around in my purse for nibbling when I am running errands. It’s my guilty pleasure!
When you pair the two together it’s like fire works for your taste buds!Print
Our Mexican Chocolate Bundt Cake is perfect for Cinco de Mayo, Taco Tuesday, or any day of the week you would like a decadent dessert! Sweet with a little heat at the finish – this bundt cake is perfection!
- Softened unsalted butter for greasing pan
- 6 large eggs
- 1 cup dark brown sugar
- 8 tablespoons unsalted butter, melted and cooled
- 1/4 cup + 2 tablespoons full-fat coconut milk
- 2 tablespoons gluten – free vanilla extract
- 4½ cups blanched almond flour
- 3/4 cup unsweetened cocoa powder
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- 1 cup boiling water
For the glaze
- 1 cup confectioners’ sugar
- 5–6 tablespoons full fat canned coconut milk
- 3 tablespoons unsweetened cocoa powder
For the optional chocolate drizzle
- 1/4 cup gluten free chocolate chips
- 1/2 tablespoon coconut butter or coconut oil
- Spicy Pepita Brittle, recipe follows
- 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.
- 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.
- 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.
- Add the boiling water to the mixing bowl and stir until everything is completely combined.
- 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
- 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
- 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.
- Break off small pieces of spicy pepita brittle and arrange around the top of the bundt cake.
This homemade spicy pepita brittle is the equivalent of a homemade red hot. Spicy, sweet, and totally addictive!
- butter for pan
- 1 teaspoon cayenne pepper
- 1/8 teaspoon Kosher salt
- 1 1/2 cups granulated sugar
- 1/2 cup water
- 1 tablespoon light corn syrup
- 1 cup toasted pepitas
- Lightly butter a large jelly-roll pan and set aside.
- In a small bowl combine the cayenne and Kosher salt. Set aside.
- 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.
- 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.
- 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.
- Store in an airtight container at room temperature for up to 2 weeks.
To toast raw pepitas: Preheat the oven to 325°F. Toss the pepitas with 1 teaspoon olive oil and spread into an even layer on a rimmed baking sheet. Roast in the oven for 10-12 minutes, stirring frequently.