Best Mexican Hot Chocolate Mini Bundt Cakes Recipes

Mexican Hot Chocolate Mini-Bundt Cakes image

Provided by ratherbeswimmin

Categories Dessert

Time 1h20m

Yield 12 mini-bundt cakes

Number Of Ingredients 14

2 cups flour
2 cups sugar, divided
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 -2 tablespoon cinnamon
3 small eggs
1/2 cup buttermilk
1 cup butter
6 ounces bittersweet chocolate
1/2 cup cocoa powder
2/3 cup espresso or 2/3 cup strongly brewed coffee
2 tablespoons vanilla extract
1/4 teaspoon almond extract

Steps:

Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
Beat eggs and buttermilk together and set aside.
Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
Add in cocoa powder and espresso; stir until thoroughly combined.
Add the egg mixture to the chocolate mixture.
Stir in the remaining 1 cup sugar, vanilla, and almond extract.
Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
Pour the batter into the prepared Mini-Bundt pans.
Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.

Nutrition Facts : Calories 374.7, Fat 17.1, SaturatedFat 10.4, Cholesterol 80.2, Sodium 337.8, Carbohydrate 52.5, Fiber 2.1, Sugar 34.3, Protein 4.6

Mexican Hot Chocolate Layer Cake with Cream Cheese Frosting image

Provided by Valerie Bertinelli

Categories dessert

Time 1h55m

Yield 10 servings

Number Of Ingredients 18

Softened unsalted butter, for the pans
2 cups all-purpose flour, plus more for the pans
1 3/4 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 3/4 teaspoons chipotle powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegetable oil
3/4 cup whole milk
2 teaspoons vanilla extract
2 large eggs
24 ounces cream cheese, softened
3 sticks (1 1/2 cups) unsalted butter, softened
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Cocoa powder, for dusting

Steps:

For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.