MEXICAN HOT CHOCOLATE MINI-BUNDT CAKES

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.