Gluten Free Mini Mexican Chocolate Bundt Cakes Food
MEXICAN HOT CHOCOLATE MINI-BUNDT CAKES
Make and share this Mexican Hot Chocolate Mini-Bundt Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 12 mini-bundt cakes
Number Of Ingredients 14
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.
Nutrition Facts : Calories 374.7, Fat 17.1, SaturatedFat 10.4, Cholesterol 80.2, Sodium 337.8, Carbohydrate 52.5, Fiber 2.1, Sugar 34.3, Protein 4.6
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