Welcome to Choctoberfest 2018!
It’s the fourth day of #Choctoberfest 2018!
#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes.
Enter to Win!
For information about the raffle and giveaway, how to enter,
and what the prizes are, visit the welcome page for:
An Avalanche of Chocolate Recipes!
Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.
Click on the hop link button to be transported to the other blogger’s recipes of the day for #Choctoberfest:
Bundt Bakers October 2018
Marbled Bundt Cakes
- Bundt Cake Marmolado Sin Huevo by Merce’s Cake
- Coffee and Cream Bundt Cake by All That’s Left are the Crumbs
- Halloween Marble Bundt by A Day in the Life on the Farm
- Hazelnut Marble Bundt Cake by Sneha’s Recipe
- Lemon Raspberry Marble Bundt by Food Lust People Love
- Marble Molasses Bundt Cake by Katin Spajz
- Matcha & Carob Marbled Bundt Cake by I Love Bundt Cakes
- Mexican Chocolate Marbled Bundt Cake by Palatable Pastime
- Neapolitan Marble Bundt Cake by Patty’s Cake
- Pistachio and Vanilla Marbled Bundt by Pat y Co. Candy Bar
- Pumpkin Cream Cheese Bundtlets by Sweet Sensations
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Mexican Chocolate Marbled Bundt Cake
By Sue Lau | Palatable Pastime
My recipe of the day for today is a Mexican Chocolate Marbled Bundt Cake, which I am doing as a joint posting for both #Choctoberfest and also #BundtBakers (which I am hosting the event for this month).
It was a lot of fun for me to come up with a split batter of two different tones and flavors. I actually started mixing this cake up last month for a white Bundt event, and suffered some sort of brain death dropping whole eggs into my batter. You see, white cakes are made with egg whites and yellow cakes include the yolks. So the cake was never going to have that lovely white color after I spaced out and dropped in whole eggs.
But rather than chucking the batter into the trash, I just pushed it forward to this month and made a marbled Bundt of it, which is very easy to do.
I’ve included a little bit of cayenne in there for added bite, but you can leave it out if you like. The basic Mexican chocolate flavors are cinnamon and chocolate anyway. The cayenne was just a bit of added fun.
The ganache was lovely and sets up very nice, without being sticky. For me, the ganache is actually the best part since I love ganache so much. And it couldn’t be easier to make on the stovetop in just a few minutes.
Overall, this makes for a nice, fun chocolate Bundt with the added plus of spice. Enjoy.
Mexican Chocolate Marbled Bundt Cake
- 3/4 cup unsalted butter, at room temperature
- 1-3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 8 ounces buttermilk
- 2 cups all-purpose flour
- 3-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup flour
- 1 teaspoon cinnamon
- 1/3 cup King Arthur Flour brand black cocoa
- 1/2 teaspoon ground cayenne pepper (optional)
- 1/2 cup sweetened condensed milk
- 1/2 cup semi-sweet chocolate chips
- 1/4 teaspoon cinnamon
- decorative sprinkles
- Preheat oven to 350°F.
- Spray a 10-cup Bundt pan with baker’s release spray or grease and flour, shaking out excess flour.
- Cream butter and sugar in an electric mixer until smooth.
- Add eggs, one at a time, allowing them to incorporate before adding more.
- Add buttermilk and vanilla.
- Sift together the 2 cups flour, baking powder and salt.
- Gradually add flour mixture to the mixer and allow to beat for 1-2 minutes.
- Divide batter into two bowls.
- Into one, mix in the third cup flour and the cinnamon.
- Into the other bowl, mix in the black coca and cayenne pepper.
- Using a small cookie scoop, add dollops of batter to the pan, alternating colors to achieve a marbled effect.
- Bake for 60-65 minutes or until a toothpick can be inserted and removed cleanly, without wet batter.
- Remove cake from oven and cool for 15 minutes in the pan.
- Turn out cake onto a wire rack and allow to cool completely.
- Prepare the ganache by stirring the chocolate chips, condensed milk and cinnamon together in a saucepan and continue stirring over low heat just until chips melt and ganache is smooth.
- Spoon over the cake and top with colorful sprinkles.
From the kitchen of palatablepastime.com
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