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Mexican Coffee Chocolate Bundt Cakes
These very chocolaty rich cakes have a kick! The cinnamon coffee flavor really adds a surprising zing to the traditional Bundt cake. I love to throw on chopped nuts or sprinkles on top.
Luca Trovato
Ingredients
| Vegetable oil spray | 3/4 teaspoon kosher salt | |
| 5 ounces bittersweet or semisweet chocolate chips | 1/2 teaspoon ground cinnamon | |
| 3/4 cup vegetable oil | 3/4 cup strong-brewed coffee | |
| 1 cup sugar | 1 cup buttermilk | |
| 1 large egg | 1 teaspoon vanilla | |
| 2 cups all-purpose flour | 1/3 cup heavy cream | |
| 1/2 cup Dutch-process cocoa powder | 1 tablespoon unsalted butter | |
| 1 tablespoon baking soda | 1/3 cup festive colored sprinkles or chopped walnuts (optional) |
directions
Total:
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1
Preheat the oven to 350°. Spray 3 4-cup mini Bundt pans with vegetable oil spray. In a medium saucepan, melt 2 ounces of the chopped 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.
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2
In a small bowl, using a whisk, mix the flour, cocoa powder, baking soda, salt and cinnamon. 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, buttermilk and the vanilla and whisk until smooth.
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3
Pour the batter into the prepared pans and bake in the lower third of the oven for about 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 10 minutes, then invert them and let cool completely.
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4
In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
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5
Pour the ganache over the cooled cakes and let the cakes stand until the glaze is almost set, about 10 – 15 minutes then add the sprinkles on top of the cakes.
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