Chocolate Mayan Bundt Cake
Indulge in the rich and spicy decadence of a Chocolate Mayan Bundt Cake—a show-stopping dessert that elevates classic chocolate cake with bold, exotic flavors. Infused with warm cinnamon and a hint of cayenne pepper, this moist bundt cake offers the perfect balance of sweet and subtly spicy, creating a uniquely satisfying taste experience. Semi-sweet chocolate chips melt into the batter, adding pockets of gooey, chocolaty goodness with every bite. Made with simple pantry staples like cocoa powder, buttermilk, and vanilla extract, this cake is both approachable and unforgettable. With its striking shape and a delicate dusting of powdered sugar, it’s an ideal dessert for special occasions or anytime you crave something a little different. Quick to prepare and a delight to share, the Chocolate Mayan Bundt Cake is sure to become a favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 0.5 cup packed brown sugar
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 3 large eggs
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.75 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup bundt pan.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, cayenne pepper, and salt until well combined.
In a separate bowl, lightly beat the eggs and then whisk in the buttermilk, vegetable oil, and vanilla extract.
Gradually add the wet ingredients into the dry ingredients, mixing until just combined. The batter will be thick.
Slowly stir in the boiling water, mixing until the batter becomes smooth and fluid. Be careful not to overmix.
Fold in the chocolate chips to evenly distribute them throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the surface with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the deepest part of the cake comes out clean or with a few crumbs.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack and let it cool completely.
Once cooled, dust the cake with powdered sugar for garnish (optional) and serve. Enjoy!
Nutrition Facts
Calories |
4854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.4 g | 242% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 830.6 g | 302% | |
| Dietary Fiber | 82.2 g | 294% | |
| Total Sugars | 515.5 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 764 mg | 59% | |
| Iron | 46.8 mg | 260% | |
| Potassium | 3716 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
