Growing up my family never celebrated Cinco de Mayo. It was only during college that I discovered this festive celebration. Did you know that Cinco de Mayo is not Mexican Independence Day? But why now celebrate anyway? If celebrating Cinco de Mayo allows me to share our music, recipes, and libations then I say, the more the merrier and salud to all that is muy bueno!
This decadent and rich chocolate cake has flavors similar to a coffee cake with undertones of cinnamon from the Mexican chocolate and the cayenne pepper gives it a bold kick. And the ganache, oh the dear ganache is silky, smooth, and so divine. End your Cinco de Mayo bash on a sweet note with this flavorful Mexican cake. Bueno provecho!
Mexican Chocolate Bundt Cake with Tequila Almond Liqueur Ganache
For the Ganache:
- 1 3.15-ounce tablet Mexican chocolate
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons tequila almond liqueur, optional
- ¼ teaspoon vanilla extract
- ¼ to 1/3 cup powdered sugar, depending of desired thickness
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon cinnamon
- pinch salt
- Preheat the oven to 350 F. degrees.
- Spray a 12-cup bundt pan with vegetable oil spray. In a small saucepan, melt chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
- In a small bowl, whisk the flour, cocoa powder, baking powder, cayenne pepper, and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
- Pour the batter into the prepared pan and bake in the lower third of the oven for about 35 to 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
Make the Ganache:
- Place chocolate in a bowl. Heat cream in a small saucepan until simmering, and then pour over chocolate. Let stand for 2 minutes and stir. Add butter, liqueur, if using, vanilla extract, and mix powdered sugar and cinnamon, cocoa powder, and salt until smooth. Let stand, stirring occasionally, until slightly thickened.
- Once cake is cooled, place on a cake platter and drizzle with ganache. Garnish with fruit of your choice.
- Check your cake for the first time after aboout 30 minutes.
- Don't try to invert your bundt while it is still too hot. It will fall apart.
Disclosure: This recipe was originally featured and sponsored by Clabber Girl.