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!
- 250g (2 cups) full fat coconut milk
- 250g (1 cup) coconut cream
- 270g (1½ cups) semi-sweet chocolate
- 2-3 cinnamon sticks
- 1g (1/2 tsp) ground chili pepper
- 2g (1 tsp) espresso powder
- 360g (2 cups) granulated sugar
- 100g (1 cup) bread flour
- 100g (1 cup) pastry flour
- 73g (2/3 cup) cocoa powder (I use Rodelle)
- 7g (2 tsp) baking powder
- 6g (1.5 tsp) baking soda
- 2.5g (1/2 tsp) salt
- 2 eggs
- 185ml (3/4 cup) Aztec Hot Chocolate
- 93ml (1/3 cup) coconut oil
- 8g (2 tsp) vanilla bean paste (I use Rodelle)
- 188ml (3/4 cup) freshly brewed espresso, room temperature
- 500g (2-3/4 cup) dark chocolate (I used 70%)
- 250ml (1 cup) Aztec Hot Chocolate
- 250ml (1 cup) coconut cream or full fat coconut milk
- 2.5g (1 tsp) Vietnamese ground cinnamon
- 50g (3 tbsp) glucose
- 250g (1 cup) coconut cream
- 27g (2 tbsps) Aztec hot chocolate
- shaved chocolate
- ganache drizzle
- 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.
- 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.
- 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.