Mayan Chocolate Bundt Cake.

Cake and Glaze Ingredients:

*One quick note before I continue; the prime ingredient making this cake Mayan is cayenne pepper, 

believe it or not. Plus, all the other ingredients make this dish truly delicious*.

Cake Ingredients:                                                                             Glaze Ingredients:

*1/4 tsp. cayenne pepper*                                                         1/4 cup unsweetened sifted cocoa powder

1 3/4 cups all-purpose flour                                                       3 tbsp. white granulated sugar

2 cups white granulated sugar                                                   1 tbsp. corn starch

3/4 cup unsweetened sifted cocoa powder                                1/2 cup milk

1 1/2 tsp. each of baking powder and baking soda                   1/4 cup corn syrup

1 1/4 tsp. ground cinnamon                                                      1 tsp. vanilla extract 

1/2 tsp. ground nutmeg

1/4 tsp. salt

1 cup milk

1/2 cup unsalted melted cooled butter (or margarine, if preferred)

2 eggs

2 tsp. vanilla extract

Cake and Glaze Directions:

Firstly; for the cake, bake in pre-heated oven at 350 degrees F. Coat a 10 cup Bundt pan. In a large 

bowl, whisk together cayenne, flour, sugar, cocoa, baking powder, baking soda, cinnamon, nutmeg 

and salt. In a medium bowl, whisk together milk, butter (or margarine), eggs and vanilla. Pour the milk

mixture over the dry ingredients whisking until butter/margarine is smooth and runny. Scrape into

prepared pan, then bake for 35 to 40 minutes, or until a cake tester/toothpick inserted into the centre

comes out clean. Let cool in pan on rack for 20 minutes, then invert cake onto a rack set over a baking

sheet (with parchment or wax paper) to cool completely. Next; for the glaze topping, (***while the 

cake bakes***), whisk together cocoa, sugar and corn starch in a small saucepan or bowl. Then, 

together (or separately), whisk in milk and corn syrup. While whisking entire mixture continuously,

bring to a boil. Reduce heat accordingly; and cook, still whisking occasionally for 30 seconds until

thick. Whisk in vanilla extract as well. Pour over top of cake, letting excess drip down the sides, then

let cake cool accordingly. ***Variation*** For a celebration cake, after icing, top with chocolate curls,

if so desired. ***Baking Tip*** For a higher (bigger) cake, try using a smaller or other sized/shaped

Bundt pan, and adjust overall baking time accordingly. ***Preparation Time*** 15 minutes. 

***Baking Time*** 35 to 40 minutes. Makes 16 servings. Enjoy as a dessert or snack with your 

favourite beverage.  

 


Location: Thunder Bay, ON, Canada

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