Chocolate Mayan Bundt Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 6 ounces dark chocolate, baking bar broken into small 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 ground 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 milk
• 2 cups powdered sugar, divided
• 2 ounces dark chocolate, baking bar broken into small pieces
• 1/4 cup butter, melted
• 1/4 cup heavy whipping cream, room temperature
• 1 pinch salt

Recipe

• 1 preheat oven to 350º f.
• 2 grease 12-cup bundt pan.
• 3 for cake:.
• 4 microwave chocolate in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir. if pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
• 5 mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl.
• 6 beat the brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy.
• 7 add eggs, one at a time, beating well after each addition.
• 8 beat in melted chocolate.
• 9 beat flour mixture into creamed mixture alternately with milk.
• 10 pour into prepared bundt pan.
• 11 bake for 40-45 minutes or until wooden pick inserted in the center comes out clean. cool for 10 minutes; invert cake onto wire rack to cool completely.
• 12 transfer cake to serving platter. drizzle cake with chocolate glaze. let set before serving.
• 13 for chocolate glaze:.
• 14 microwave chocolate in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir. if pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
• 15 put 1 1/2 cups of powdered sugar in medium bowl. form a well; pour in butter, whipping cream, salt and melted chocolate. stir until blended. if necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached.
• 16 spoon chocolate glaze over top of cake. let stand until glaze is firm.