Mexican Hot Chocolate Mini Bundt Cakes Recipes

MEXICAN HOT CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325°F (170°C).
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, ancho chile pepper, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Transfer half of batter to a medium bowl; stir in dark cocoa until smooth. Stir cocoa into remaining batter until smooth.
• Spray a 10-cup Bundt pan with baking spray with flour. Using 2 (¼-cup) spring-loaded scoops, alternately scoop batters into prepared pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.
• Bake until a wooden pick inserted near center comes out with a few moist crumbs, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Chocolate Glaze over cooled cake.
• In a small saucepan, heat cream over medium heat until bubbles begin to form around edges of pan. In the work bowl of a food processor, place chocolate. Process until finely chopped. With processor running, add hot cream in a slow, steady stream until chocolate is melted.

MINI BUNDT CAKES

Steps:

• Preheat oven to 350 degrees F.
• Using a mixer, mix together eggs, sour cream, water, and oil.
• Mix in cake mix and pudding mix and beat until smooth.
• Spray mini bundt cake pan with non-stick cooking spray.
• Fill each one about 2/3's full with batter.
• Bake 18-20 minutes or until toothpick comes out clean.
• Let cakes cool in pan for about 5 minutes.
• Carefully turn the pan over and tap to release the cakes.
• Let them cool on a wire rack.

MINI HOT CHOCOLATE CAKES

Steps:

• Heat oven to 450°F. Grease bottom and side of six 6-ounce custard cups with shortening. In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.
• Meanwhile, in large bowl, beat eggs and egg yolks with wire whisk or hand beater until well blended. Beat in 1 1/2 cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups.
• Bake 11 to 13 minutes or until sides are set and cakes feel soft when touched in center. Run small knife or metal spatula along sides of cakes to loosen. Immediately turn upside down onto individual plates; remove cups. Sprinkle with additional powdered sugar. Top with pie filling. Serve warm.

MEXICAN HOT CHOCOLATE MINI-BUNDT CAKES

Steps:

• Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
• In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
• Beat eggs and buttermilk together and set aside.
• Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
• Add in cocoa powder and espresso; stir until thoroughly combined.
• Add the egg mixture to the chocolate mixture.
• Stir in the remaining 1 cup sugar, vanilla, and almond extract.
• Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
• Pour the batter into the prepared Mini-Bundt pans.
• Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
• Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.

HOT CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan with shortening; sprinkle with unsweetened cocoa.
• In 3-quart heavy saucepan, stir water, 3/4 cup butter, the oil and 4 oz bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat. Stir in sugar until blended. Cool 10 minutes.
• In medium bowl, mix flour, ground chocolate and cocoa, baking soda and salt. Add eggs, one at a time, to cooled chocolate mixture, beating with whisk just until blended after each addition. Add flour mixture alternately with buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth. Cool 10 minutes or until slightly thickened. Place cake on serving plate; drizzle with ganache. Refrigerate 30 minutes or until set.
• Spoon marshmallow creme into resealable freezer plastic bag; seal bag. Cut off 1/2-inch corner of bag. Squeeze bag to drizzle marshmallow creme over top of cake, allowing some to drip down the side. Garnish with chocolate curls.