When thinking about October’s Bundt Bakers beverage theme, I immediately began to dream of how I could make my favorite drink into a luscious cake. Then I realized that vodka tonics and cake just don’t go well together. Dream number one quickly evaporated into mist. Next I considered sweet tea, because that happens to be a drink of which I am completely addicted to. Even that just somehow didn’t seem right. Dream number two was carried away even quicker than the first. Then I dreamt the fairytale jackpot dream, covered in glitter, enrobed in rainbows, and absolutely smothered with copious amounts of cuddly and squishable kittens. Dream number three was a keeper, because it was of thick, creamy, decadent, and almost but not quite totally sinful hot chocolate.
Seeing as I would be attending an end of summer “Fiesta,” I decided to add a little kick to my hot chocolate infused cake. In addition, I also deemed it absolutely necessary to try out my new rose-shaped Bundt cake pan to further the Mexican theme. Just for added measure, I even poured in a touch of tequila as well, because every “Fiesta” needs a splash of liquid merriment. I was worried about just how much kick to add to my little Mexican flower, and opted to play it safe on my first attempt, using only a 1/4-teaspoon of ground chipotle. To my surprise, it worked out superbly. The cake did not have an overwhelming amount of spice, but I still felt a slight tingle in my throat after consuming it, and was left with a slight spicy hint on my palate.
I’m still dreaming of vodka tonics and sweet tea, but those dreams are really proving to be quite annoying. They are almost like that dream I have in which some totally evil individual knocks my teeth out, causing me to totally freak out, even though in real life I know that I can just go see my dentist who will make everything right. I dare say the vodka tonic and sweet tea cake fantasies are becoming worse than the often-recurring dream I have of my always-generous cat bringing the largest snake ever seen by humankind into our bed as a gift. I often wake up angry with myself for not having better dreams. Dreams of Mexican Hot Chocolate Rose Cake.
- 1 Cup Unsalted Butter
- 3/4 Cup Cold Water
- 1/3 Cup Cocoa Powder
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Espresso Coffee Powder
- 1/4 Teaspoon Ground Chipotle
- 2 Cups All-Purpose Flour
- 1 3/4 Cups Granulated Sugar
- 2 Teaspoons Baking Soda
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon Chocolate Extract
- 1/4 Cup Tequila
- 1/2 Cup Sour Cream
- 2 Eggs, Lightly Beaten
- 1 Cup Miniature Semi-Sweet Chocolate Chips
- 1 Tablespoon All-Purpose Flour
- 1.75-oz. Dark Chocolate, Roughly Chopped
- 4 Tablespoons Heavy Whipping Cream
- Powdered Sugar
- Preheat oven to 350 degrees.
- Spray and flour a rose-shaped Bundt pan.
- Place the butter, water, cocoa, salt, cinnamon, espresso, and chipotle in a medium saucepan over medium heat; cook just until the butter is melted, stirring often.
- In a large mixing bowl, whisk together the flour, sugar, and soda.
- Whisk the chocolate mixture into the flour mixture.
- Add the vanilla extract, chocolate extract, tequila, and sour cream; mix until combined.
- Whisk in the eggs, until everything is well blended.
- In a small bowl, coat the chocolate chips with the tablespoon of flour, and then fold them into the cake batter.
- Pour the batter into the prepared Bundt pan, and then bake for 45 minutes.
- Allow the Bundt pan to cool on a baking rack for 1 hour, before flipping it out onto a serving plate or cake stand.
- In a small saucepan over medium-heat, combine the dark chocolate and heavy whipping cream.
- Whisk until all of the chocolate is melted, and then drizzle with a fork over the cooled Bundt cake.
- Allow the cake to rest for two hours before sifting powdered sugar over it.
- Ditch the chocolate drizzle. It’s so much simpler to just sift the powdered sugar over the cooled cake, and the chocolate drizzle doesn’t make that much of a difference.
- Place the cake on a bed of edible flowers or leaves. I used thyme, because I just happen to have a surplus of that particular herb at the moment. If doing this, make sure not to place the cake on the herbs too far in advance or the cake may take on the flavor of whatever herb you use.
- You can bake this cake in any shaped Bundt pan of your choosing.
- If you don’t have chocolate extract, either omit it, use an additional tablespoon of vanilla extract, or a tablespoon of chocolate liquor.
- Serve with vanilla bean ice cream
- Omit the powdered sugar, and drizzle with caramel sauce instead.
- Add an additional 1/4-teaspoon of ground chipotle to the cake batter.
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#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.
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