Mexican Chocolate Bundt Cake with Tequila Almond Liqueur Ganache
User Reviews
4.5
6 reviews
Excellent
Mexican Chocolate Bundt Cake with Tequila Almond Liqueur Ganache
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This decadent and rich chocolate cake has flavors similar to a coffee cake with undertones of cinnamon from the Mexican chocolate and the cayenne pepper gives it a bold kick. And the ganache, oh the dear ganache is silky, smooth, and so divine.
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Ingredients
- 1 3.15-ounce tablet Mexican chocolate
- ¾ cup canola oil
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon Clabber Girl baking powder
- ¼ teaspoon cayenne pepper
- ¾ teaspoon salt
- 1 cup strong-brewed hot coffee preferably Mexican coffee
- 1 cup buttermilk
For the Ganache:
- 1 3.15-ounce tablet Mexican chocolate
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons tequila almond liqueur optional
- ¼ teaspoon vanilla extract
- ¼ to 1/3 cup powdered sugar depending of desired thickness
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon cinnamon
- pinch salt
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Instructions
- Preheat the oven to 350 F. degrees.
- Spray a 12-cup bundt pan with vegetable oil spray. In a small saucepan, melt chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
- In a small bowl, whisk the flour, cocoa powder, baking powder, cayenne pepper, and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
- Pour the batter into the prepared pan and bake in the lower third of the oven for about 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
Make the Ganache:
- Place chocolate in a bowl. Heat cream in a small saucepan until simmering, and then pour over chocolate. Let stand for 2 minutes and stir. Add butter, liqueur, if using, vanilla extract, and mix powdered sugar and cinnamon, cocoa powder, and salt until smooth. Let stand, stirring occasionally, until slightly thickened.
- Once cake is cooled, place on a cake platter and drizzle with ganache. Garnish with fruit of your choice.
Notes
- Check your cake for the first time after aboout 30 minutes.
- Don't try to invert your bundt while it is still too hot. It will fall apart.
Nutrition Information
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Calories
397kcal
(20%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Cholesterol
34mg
(11%)
Sodium
180mg
(8%)
Potassium
254mg
(7%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
274IU
(5%)
Calcium
84mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 180mg | 8% |
| Potassium | 254mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 274IU | 5% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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