Say hello to my little, ok BIG friend, Aztec Hot Chocolate Bundt Cake! If you're a fan of hot chocolate, you'll be pleased you stopped by today.
This is my second post for #BundtBakers, a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. This month's theme is Hot Chocolate and is hosted by Tara Noland from Noshing with the Nolands. Perfectly timed for the cool, wet weather we are currently experiencing.
Who doesn't like a big mug of steaming hot chocolate on a cool winter's day? If your hand just shot up, know that I am giving you virtual Larry David stare down and reassessing our relationship.
Aztec Hot Chocolate is really HOT CHOCOLATE (not cocoa)! I don't say things like this often, but I think my version is da BOMB. Why? Um, let's see - Valrhona chocolate, coconut milk, Rodelle gourmet vanilla, espresso, Vietnamese cinnamon and chipotle chili peppers for starters! But wait, that's just the drink! Now, take that and add it to my favourite chocolate cake recipe and ganache and BOOM... Aztec Hot Chocolate Bundt Cake!
Like any hot chocolate worth drinking, this Aztec Hot Chocolate Bundt cake is topped with clouds of dreamy whipped coconut cream and silky-smooth, mouth-watering hot chocolate ganache.
I used the Bavaria Bundt pan - I love the lines and the way the ganache naturally settled into the pattern. This is a 10-cup pan, but if you don't own a Bundt (we need to change that...), not to fret, the batter would work well in two 8 or 9 inch pans. I like using it in three 7-inch or four 6-in pan to create taller cakes as I did with this Chocolate & Peanut Butter Feuilletine cake and this Ferrero Rocher cake. These are variations of my favourite chocolate recipe, which is based on a basic recipe found in the course material from my baking arts course.
Feel free to sub cow's milk and cream where I have used coconut. I have a dairy intolerance that seems to have gotten worse, so I am doing my best to steer clear of it when I can.
I am a little bummed with the quality of my photos, but I think the taste makes up for it a few times over. I suggest you make this at least once during the hoildays. It is worth EVERY. LAST. DARK. CHOCOLATEY. CALORIE!
Ingredients
Hot Chocolate:
- 250 g full fat coconut milk 2 cups
- 250 g coconut cream 1 cup
- 270 g semi-sweet chocolate 1 ½ cups
- 2-3 cinnamon sticks
- 1 g ground chili pepper ½ tsp
- 2 g espresso powder 1 tsp
Cake:
- 360 g granulated sugar 2 cups
- 100 g bread flour 1 cup
- 100 g pastry flour 1 cup
- 73 g cocoa powder ⅔ cup, I use Rodelle
- 7 g baking powder 2 tsp
- 6 g baking soda 1.5 tsp
- 2.5 g salt ½ tsp
- 2 eggs
- 185 ml Aztec Hot Chocolate ¾ cup
- 93 ml coconut oil ⅓ cup
- 8 g vanilla bean paste 2 tsp, I use Rodelle
- 188 ml freshly brewed espresso ¾ cup, room temperature
Ganache:
- 500 g dark chocolate 2-¾ cup, I used 70%
- 250 ml Aztec Hot Chocolate 1 cup
- 250 ml coconut cream or full fat coconut milk 1 cup
- 2.5 g Vietnamese ground cinnamon 1 tsp
- 50 g glucose 3 tbsp
Whipped cream:
- 250 g coconut cream 1 cup
- 27 g Aztec hot chocolate 2 tbsps
Garnish:
- shaved chocolate
- ganache drizzle
Instructions
To make hot chocolate:
- In an airtight container, add milk cream, cinnamon sticks, chili and espresso powder. Cover and chill in the refrigerator for 12-24 hours. You may skip this step, but allowing the infusion really punches up the flavour. For a less pronounced flavour, infuse for a shorter period.
- Transfer the mixture to a heavy saucepan, stir in chocolate and simmer over low heat for 30 minutes, whisking every few minutes to incorporate the chocolate. If making for a larger crowd, this would work well in a slow cooker.
- Serve immediately with your favourite toppings.
To make the cake:
- Preheat oven to 350ºF. Grease and flour your Bundt pan and place on a cookie sheet. Set aside.
- Sift all the dry ingredients into a large bowl.
- In a separate bowl, lightly whisk together all the wet ingredients, except the espresso.
- Make a well in the dry ingredients and add the wet mixture to the dry ingredients using a whisk to stir the batter.
- Add the espresso and continue to stir with the whisk.
- Pour the batter evenly into the prepared Bundt pan.
- Bake for about 35-40 minutes on the cookie sheet on the middle rack of the oven.
To make the ganache:
- Place chocolate into a large bowl and set aside.
- Add the glucose, cream and hot chocolate to a saucepan and bring to a light boil, stirring occasionally.
- Remove from heat and stir in the ground cinnamon.
- Pour the hot cream mixture through a sieve, over the chocolate and allow to sit for about 3 minutes without stirring.
- Use a whisk to gently stir the mixture until the chocolate has completely melted and the ganache is smooth and creamy. Allow to cool before pouring onto cake.
Thanks to our host Tara from Noshing with the Nolands for this deliciously, hot theme. Check out more Hot Chocolate Bundt creations from my fellow #BundtBakers:
- Autumn Spiced Pumpkin Hot Chocolate Bundt Cake by Faith, Hope, Love, & Luck
- Baileys Hot Chocolate Bundt Cake by Liv for Cake
- Bourbon Hot Chocolate Bundt Cake by Vintage Kitchen Notes
- Bourbon Hot Chocolate Bundt Cake by I Bake He Shoots
- Carob Hot Chocolate Cake by A Kingdom for A Cake
- Chocolate and Tiffany's Bundtcake by La Mejor Manera
- Chocolate Chips Orange Bundt Cake by Basic N Delicious
- Chocolate Mocha Bundt Cake by A Day in the Life on the Farm
- Godiva Hot Chocolate mini Bundt cakes by Our Good Life
- Hot Chocolate and Caramel Bundt Cake by I love Bundt Cakes
- Hot Chocolate and Churros Bundt Cake by Patty's Cake
- Hot (Chocolate) Buttered Rum Bundt by The Crumby Cupcake
- Hot Chocolate Habanero Bundt Cake by Brunch with Joy
- Hot Chocolate Lavender Bundt Cake by Adventures in All Things Food
- Hot Cocoa Almond Bundt Cake by SimplyVeggies
- Irish Hot Chocolate Bundt Cake by From Gate to Plate
- Kahlua Drenched Dark Hot Chocolate Bundt Cake by Baking in Pyjamas
- Marshmallow Hot Chocolate Bundt Cake by Palatable Pastime
- Mexican Hot Chocolate Bundt by Living the Gourmet
- Nutella y Toffee Bundt Cake by Los Chatos Chefs
- Orange Pisco White Chocolate Bundt by Food Lust People Love
- Peppermint Hot Chocolate Bundt Cake by Making Miracles
- Peppermint Hot Chocolate Bundt Cake by The Freshman Cook
- Peppermint Hot Chocolate Cake by The Spiced Life
- Pumpkin Spice Hot Chocolate Bundt by Tartacadabra
- Toffee Chip Hot Chocolate Pound Cake by Magnolia Days
- Venetian Drinking Chocolate Cake by Jane's Adventures in Dinner
- White Hot Chocolate Peppermint Bundt by Noshing With The Nolands
- White Hot Chocolate Pound Cake by My Catholic Kitchen
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
Marsha | Marsha's Baking Addiction says
What a beautiful looking chocolate bundt cake! Bundt cakes are my favourite cakes to make!
I Sugar Coat It! says
You might be interested in joining the group, then! It has given me the perfect opportunity to put my Bundt collection to use.
Wendy, A Day in the Life on the Farm says
I think your photos turned out lovely and this cake looks delicious.
I Sugar Coat It! says
Thanks, Wendy!
Rebekah @ Making Miracles says
My oh my that sounds decadent and divine!
I Sugar Coat It! says
Thank you. It was a hit!
Carole from Carole's Chatter says
Oh my what a great cake. Please bring it on over to Food on Friday over at Carole's Chatter. Cheers
I Sugar Coat It! says
Thanks.
Tara says
I want to reach right in and grab a hunk of the gorgeously moist cake!!
I Sugar Coat It! says
Thanks for such a deliciously fun theme!
Deb|EastofEdenCooking says
Oh my!A slice of this fantastic Bundt would make my day! I really love Bundt's, there is always enough to share.
I Sugar Coat It! says
Oh, there was plenty, but it didn't last very long! 🙂
Shilpi says
Stunning cake...
I Sugar Coat It! says
thanks!
Laura@ Baking in Pyjamas says
I like the sound of all those warming spices you've used and I just adore how dark and rich this cake looks. Perfect cold weather hot chocolate in a bundt cake form.
I Sugar Coat It! says
The Vietnamese cinnamon really elevates the taste. Thanks!
Mondo | I bake he shoots says
don't get me the Larry David stare. I love hot chocolate! love the rivulets of chocolate ganache.
I Sugar Coat It! says
Thanks and I love that you got my LD reference. 😉
Laura says
I love the Bavaria pan too! And this cake is a beauty--love that whipped cream on top. I think your photos are fine!
I Sugar Coat It! says
Thanks, Laura! I don't use the pan often, as I find it a bit of a pain to clean, but like you I do love the design.
Lara Tartacadabra says
Oooh this one must be spectacular!! As you mention what are the ingredients of Aztec hot chocolate, it is really HOT 🙂 We don't have any cacao mixes over here, and yes I do envy you guys 🙂 See you again next month!
I Sugar Coat It! says
Hahahaaa...yes, a little spicy for sure, but a nice balance with the chocolate. It's not a mix, easy to make from scratch.
Mary says
It must be so delicious, congratulations!
I Sugar Coat It! says
Thanks!
Jess @ What Jessica Baked Next says
This bundt cake is absolutely stunning!
I Sugar Coat It! says
Thanks!
Olivia @ livforcake says
Ok, I've never had Aztec Hot Chocolate and apparently I need to change that... holy crap it sounds amazing!! Every single component is literally mouth-watering. I am SO wishing I could have tried a huge slice of this -- I guess I'll have to make my own!
Love that Bundt pan (obviously). I scored a Bavaria Bundt at Homesense for $25 a few weeks ago and still need to break it in!! 😀
I Sugar Coat It! says
Try it with regular milk and cream. I used to do it that way, but my dairy insensitivity seems to have gotten worse these days, so I went the coconut milk route. $25 - sweet!! A friend got this (and 4 others) for me a few years ago at a William Ashley warehouse sale. I imagine they were steals! Trying to figure out which pan to use for your hosted theme. 🙂
Olivia @ livforcake says
Haha, I'm trying to decide that as well! It's between the unused Bavaria Bundt and the recently used Pine Forest Bundt so that I can get as much use as I can out of it. 🙂 Omg a warehouse sale on Bundt pans would be the death of me. Lol!
Shilpi says
very beautiful Bundt...
Sue Lau says
Love all the added espresso!
swayam says
Hi! I wanted to include this post for my buzzfeed round up..you gave me this link on FBC SS, but for some reason i am unable to save the image. would it be possible for you to send me an image ASAP??
Thanks!!
Xo
Sam | Ahead of Thyme says
Wow this cake is GORGEOUS!!! I need to make this asap! Thanks for sharing