A unique twist on a favorite. This Bundt cake is infused with chocolate, cinnamon
and cayenne flavors and topped with an elegant chocolate or cinnamon glaze.
6 ounce NESTLE CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bar(s), broken into small pieces
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
1 cup packed light brown sugar
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 tablespoon vanilla extract
4 large eggs
1 cup milk
2 cups powdered sugar, divided
2 ounce NESTLE CHOCOLATIER™ 53% Cacao Dark Chocolate Baking Bars, broken into small pieces
1/4 cup butter, melted
1/4 cup heavy whipping cream, room temperature
Heat oven to 350 degrees F. Grease 12-cup Bundt pan.
For Cake: Microwave baking bars in small, uncovered, microwave-safe bowl
on HIGH (100%) power for 45 seconds; stir. If pieces retain some of their original
shape, microwave at additional 10- to 15-second intervals, stirring just until
Combine flour, cinnamon, baking soda, salt and cayenne pepper in small bowl.
Beat brown sugar, granulated sugar, butter and vanilla extract in large mixer
bowl until creamy. Add eggs, one at a time, beating well after each addition.
Beat in melted chocolate. Beat flour mixture into creamed mixture alternately
with milk. Pour into prepared Bundt pan.
Bake for 40 to 45 minutes or until wooden pick inserted in center comes
Cool for 10 minutes; invert cake onto wire rack to cool completely.
Transfer cake to serving platter. Drizzle cake with Chocolate Glaze. Let set
For Chocolate Glaze: Microwave baking bar in small, uncovered, microwave-safe
bowl on HIGH (100%) power for 45 seconds; stir. If pieces retain some of their
original shape, microwave at additional 10- to 15-second intervals, stirring
just until melted.
Place 1 1/2 cups powdered sugar in medium bowl. Form a well; pour in butter,
whipping cream, salt and melted chocolate. Stir until blended. If necessary,
add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling
consistency is reached.
Spoon Chocolate Glaze over top of cake. Let stand until glaze is firm.