Prepare to embark on a culinary journey that blends the rich, mysterious flavors of Mayan chocolate with a luxurious bundt cake that's guaranteed to make your dessert dreams come true! This isn't just another chocolate cake - it's a gastronomic adventure that connects you to centuries-old culinary traditions, with a modern twist that will have your guests begging for the recipe. Imagine a moist, deeply chocolatey cake draped in a silky dark chocolate glaze, subtly whispered with warm cinnamon notes that echo the ancient recipes of Mayan chocolatiers.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: Mayan
Serves: 12 servings
Ingredients
- 2 cups of all-purpose flour
- 1 1/2 cups of sugar
- 1 cup of unsweetened cocoa powder
- 1 cup of vegetable oil
- 4 large eggs
- 1 cup of buttermilk
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1 cup of dark chocolate, melted (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, cinnamon, and salt. This will remove any lumps and ensure even distribution of dry ingredients.
- In a separate large bowl, whisk together the sugar, vegetable oil, and eggs until the mixture becomes smooth and well-combined. Beat for approximately 2-3 minutes until the mixture becomes light and slightly fluffy.
- Gradually add the buttermilk to the wet ingredients, mixing continuously to create a uniform batter. The buttermilk will help create a moist and tender cake.
- Slowly fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in a dense cake.
- Pour the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 45-50 minutes. To test doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire cooling rack and allow it to cool completely.
- For the chocolate glaze, melt the dark chocolate using a double boiler or in short microwave intervals, stirring frequently to prevent burning.
- Once the cake is completely cooled, drizzle the melted dark chocolate over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the chocolate glaze set for about 10-15 minutes before serving. Optionally, dust with additional cinnamon or garnish with cocoa nibs for an authentic Mayan touch.
Tips
- Room Temperature Matters: Ensure all ingredients like eggs and buttermilk are at room temperature for a smoother, more even batter.
- Pan Preparation is Key: Don't skip thoroughly greasing and flouring your bundt pan - those intricate designs can be tricky to release!
- Avoid Overmixing: Gently fold dry and wet ingredients just until combined to maintain the cake's tender crumb.
- Cooling is Crucial: Let the cake cool completely before glazing to prevent the chocolate from sliding off.
- Glaze Technique: Drizzle chocolate while it's still slightly warm for that beautiful, natural cascading effect.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Authentic Touch: Garnish with cocoa nibs or a light dusting of cinnamon to enhance the Mayan chocolate experience.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 7g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 75mg
