Mexican Chocolate Cake with Cinnamon Glaze

Add some heat to your usual chocolate cake with warm flavors of Mexican chocolate and a cinnamon glaze. This...
Contributor
Mexican Chocolate Cake with Cinnamon Glaze

Luci Petlack

Add some heat to your usual chocolate cake with warm flavors of Mexican chocolate and a cinnamon glaze. This simple bundt cake uses Betty Crocker chocolate cake mix as the base for this delicious reinterpretation. 

This recipe is from Luci's Morsels.

Ingredients

For the cake:

  • box mix chocolate cake, such as Betty Crocker Super Moist
  • 4  Teaspoons  cinnamon
  • 1 1/4  Teaspoon  chili powder

For the glaze:

  • 5  Tablespoons  hot whipping cream
  • 2  Cups  powdered sugar, sifted
  • 1  Teaspoon  cinnamon

Directions

For the cake:

Preheat oven to 325 degrees F (or other temperature specified on box). Grease bundt pan thoroughly. Follow instructions on box for chocolate cake mix. Add in cinnamon and chili powder. Bake for 40 to 45 minutes (or as box directs). Remove from over. Cool completely.

Gently remove cake from pan. Flip onto serving plate.

For the glaze:

Heat whipping cream in microwave for 30 seconds. Stir in powdered sugar and cinnamon. Mix thoroughly. Drizzle glaze over cake. Glaze will spread thinner in warmer temperatures and less in cooler temperatures.

Let glaze set and enjoy. Cake can be refrigerated before cutting.

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.