Chocolate Mayan Bundt Cake

• CAKE
• dark chocolate, baking bar broken into small pieces↗6 ounces
• all-purpose flour↗2 1⁄4 cups
• ground cinnamon↗1 1⁄2 teaspoons
• baking soda↗1 teaspoon
• salt↗1⁄2 teaspoon
• ground cayenne pepper↗1⁄8 teaspoon
• packed light brown sugar1 cup
• granulated sugar↗1 cup
• butter, softened↗3⁄4 cup
• vanilla extract↗1 tablespoon
• large eggs↗4
• milk↗1 cup
• CHOCOLATE GLAZE↗
• powdered sugar, divided↗2 cups
• ounces dark chocolate, baking bar broken into small pieces↗2
• cup butter, melted↗1⁄4
• cup heavy whipping cream, room temperature↗1⁄4
• pinch salt↗1

Step-by-step instructions

1. 1

   Preheat oven to 350º F.

2. 2

   Grease 12-cup Bundt pan.

3. 3

   FOR CAKE:.

4. 4

   Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.

5. 5

   Mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl.

6. 6

   Beat the brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy.

7. 7

   Add eggs, one at a time, beating well after each addition.

8. 8

   Beat in melted chocolate.

9. 9

   Beat flour mixture into creamed mixture alternately with milk.

10. 10

    Pour into prepared bundt pan.

11. 11

    Bake for 40-45 minutes or until wooden pick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely.

12. 12

    Transfer cake to serving platter. Drizzle cake with chocolate glaze. Let set before serving.

13. 13

    FOR CHOCOLATE GLAZE:.

14. 14

    Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; Stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.

15. 15

    Put 1 1/2 cups of powdered sugar in medium bowl. Form a well; pour in butter, whipping cream, salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached.

16. 16

    Spoon chocolate glaze over top of cake. Let stand until glaze is firm.