Servings
Font
Back
4.5 from 6 votes

Mexican Chocolate Bundt Cake with Tequila Almond Liqueur Ganache

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. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 397 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

  • 1 .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 .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

Instructions

    Cup of Yum
  1. Preheat the oven to 350 F. degrees.
  2. 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.
  3. 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.
  4. 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:
  1. 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.
  2. 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

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

% 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.