I’ve always been a little nervous about making bundt cake. It’s such a beautiful dessert, but I wondered if I had the skill to pull it off. Turns out I do, thanks to our delicious Mexican chocolate bundt recipe! This show-stopping dessert is surprisingly simple to make, and trust me, if I can do it, you can do it, too. You’ll be so glad you did!
And here’s why: This cake is filled with amazing flavor. There’s the chocolate, of course, which is always a crowd-pleaser. But this Mexican-inspired dessert also gets a rich intensity from some surprising ingredients. First, there’s coffee liqueur, which makes the chocolate even more chocolaty. And then there are warming spices like cinnamon and even chili powder, believe it or not, which heighten the flavor and give the cake the perfect balance of sweetness and zing. You’ve really got to try it for yourself. Then leave us a comment below.
Total Time
Prep Time
Cook Time
Ingredients
- 1 (15.25 oz.) pkg. devil’s food cake mix
- 3/4 cup coffee-flavored liqueur, divided
- 1 1/2 tsp. ground cinnamon, divided
- 1/2 tsp. chili powder
- 1 (16 oz.) can chocolate frosting
- 1/4 c. melted white chocolate
Instructions
PrintHeat oven to 350°F. Coat 12-cup bundt pan with baking spray with flour. Prepare cake batter according to package directions, reducing water to 1/2 cup and adding 1/2 cup liqueur. Add 1 tsp. cinnamon and chili powder to batter; pour into pan. Bake 45 min. or until toothpick inserted into center comes out clean. Cool 20 min.
Invert cake onto rack set over rimmed baking sheet. Using skewer, poke holes in cake. Brush cake with remaining liqueur. Cool.
Remove lid and foil from can of frosting. Microwave frosting 30 sec., stirring once. Stir in remaining cinnamon. Slowly pour over cake to coat. Garnish with white frosting drizzle and fruit, if desired.
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