I always look forward to seeing what drinks Starbucks brings out during the holiday season, and I usually try a few of them. My favorite this season was the Chile Hot Chocolate Mocha and I thought it would be fun to take those flavors - chocolate, cinnamon, and cayenne pepper - and replicate them in a bundt cake.
The combination of sweet and spicy really comes through in this cake. It had such a rich, dark, chocolate flavor with a kick of heat coming through right at the end. The cocoa powder I used in the cake is made by Rodelle and I found it at Costco. I loved the flavor it provided so I'll have to go and stock up while they still have it. The top of the cake is meant to mimic the whipped cream that is the finishing touch on the drink, so I used a white frosting and a dusting of spice made from cinnamon and cayenne pepper.
I like spicy foods so the amount of heat was just right for me, but my girls thought it was a little too strong. This is a cake that you could totally reduce the amount of spice and it would still have an amazing flavor. Either way it is a great cake on those cold winter nights. Excuse me while I go turn on the air conditioning so I can pretend it is winter here, and grab another slice of cake :)
Mocha Hot Chocolate Bundt
Printer Friendly Recipe
- 170g butter, softened
- 400g sugar
- 80g cocoa powder
- 1½ teaspoons cinnamon
- 1 teaspoon cayenne pepper
- 4 egg yolks
- 1 teaspoon baking powder
- 2 tablespoons water
- 1 cup cold brew coffee (or any strong coffee)
- 1 tablespoon vanilla
- 200g all-purpose flour
- 4 eggs whites
- 125g powdered sugar
- 5 teaspoons milk
- 1 tablespoon cinnamon
- ¾ teaspoon cayenne pepper
- Preheat oven to 160℃.
- Spray bundt pan with baking spray.
- In a large measuring cup or bowl, add the coffee and vanilla and stir to combine.
- Whisk the cocoa, cinnamon, and cayenne pepper.
- In the bowl of a stand mixer, 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.
- Turn the stand mixer to low, and add the flour mixture in two additions alternating with the coffee mixture, starting and finishing with the dry ingredients and beating just until combined.
- Using a separate beat the egg whites until stiff peaks form.
- Add egg whites to batter ½ 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 1 hour.
- Turn out onto a cake plate and decorate with frosting and spice mix.
- In a small bowl add cayenne pepper and cinnamon, whisk until well combined.
- Add powdered sugar to a medium bowl, and add up to 5 teaspoons milk, until desired consistency is reached.
- Drizzle over the cake.
- Dust with cayenne/cinnamon spice mix if you like a little extra spice
Recipe inspired by Pretty Prudent and Starbucks
For US measurements please click here
And don’t forget to take a peek at what the other talented #BundtBakers have baked this month ~
- Amaretto Winter Bundt Cake from Making Miracles
- Candied Fruit Bundt Cake from I Love Bundt Cakes
- Chile Hot Chocolate Mocha Bundt Cake from All That's Left Are The Crumbs
- Coconut Snowball Mini Bundts from Food Lust People Love
- Cranberry Eggnog Bundt Cake from Sew You Think You Can Cook
- Cream and Rum Bundt Cake from La Mejor Manera de Hacer
- Holiday Gingerbread Bundt from Living the Gourmet
- Orange Blossom Bundt Cake from Bizcocheando
- Orange Cranberry Bundt Cake from Tartacadabra
- Peppermint Pine Forest Bundt Cake from Baking in Pyjamas
- Rainbow Christmas Wreath from A Day in the Life on the Farm
- Spicy Gingerbread Bundt with Caramelized White Chocolate Ganache from Brooklyn Homemaker
- Tropical Winter Wonderland Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice