To warm your lips as well as your heart, here is my recipe for a Mocha Chili Bundt Cake. It has that Mexican hot cocoa flavor of cinnamon and spice, with a rich mocha coffee decadence that lends itself perfectly to the cooler days ahead. It would go quite nicely with a Smoky Watermelon Mezcal cocktail.
But can we talk about the real star here? Yeah, my husband bought me that bundt pan. I knelt down to open up the overly-packaged amazon box, and upon finding this beauty nestled inside I looked up at my husband with a gaze of love so deep and sincere… the best feeling in the world is that of being understood. Recieving this bundt pan as a gift from him made me feel truly known and loved. Ha! I’m only like 5% kidding. This pan is magic, it’s the famous Nordic Ware bundt pan (releases like a dream) in the Jubilee shape, you can find it on Amazon here: Nordic Ware Jubilee Bundt Pan.
Ok, but back to the mocha chili bundt cake recipe. Make this one up, if you are making it for kids who don’t like “spicy” just leave out the cayenne. Get my Mocha Chili Bundt Cake recipe after the jump…Print
Mocha Chili Bundt Cake Recipe
A sweet and just-a-little spicy recipe for Mocha Chili Bundt Cake.
- Prep Time: 30
- Cook Time: 1
- Total Time: 31 minutes
3/4 cup butter, softened
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsps cinnamon
1/2 tsp cayenne pepper
4 egg yolks
1 tsp baking soda
2 tbls water
1 cup cold brew coffee (or any strong coffee)
2 tbls vanilla
1 1/3 cup all purpose flour
4 eggs whites
Preheat oven to 325 degrees. Grease and flour a bundt pan.
In a large measuring cup or bowl, dissolve the baking soda in the water. Add the coffee and vanilla. Stir.
Whisk the cocoa, cinnamon, and cayenne pepper.
In a mixer or large bowl, cream together the butter and sugar until very light and fluffy. Beat in the cocoa and spice mixture. Add egg yolks one at a time.
Alternately add the flour and coffee mixture until just combined, ending with flour.
Beat egg whites until stiff peaks form. Make sure they are stiff!
Add egg whites to batter 1/2 at a time until no white streaks remain.
Pour batter into prepared bundt pan and bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
Let cake cool in pan set on a wire rack at least 20 minutes. Turn out onto a cake plate and dust with powdered sugar.
Sounds delicious, looks beautiful!
Is it baking powder or baking soda? The ingredients say one thing and the method says something else.
Yikes! I fixed that. It’s baking soda. Thanks for the catch!
I used a ten cup Nordic bundt and I had a bit bubble over.