Ingredients
The following ingredients have 12 Servings
- 1 3.15-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
- 1 3.15-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
Instruction
- Preheat the oven to 350 F. degrees.
- 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.
- 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.
- 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.
