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Hot Chocolate Habanero Bundt Cake

Hot Chocolate Habanero Bundt Cake

BNB_HotChocolateBundtCake_1115_1I was venturing my way around Melissa’s produce in Atlanta when somebody handed me a scorpion chili – one of the hottest chili. Have you tried it? Me neither and I’m not that adventurous to give it a try, though I took a small pack home. I grew up in South East Asia, which also means chili is a must for almost every dish. From veggies to poultry and to many more items on the table, chili is always a good companion in every meal.

BNB_HotChocolateBundtCake_1115_2Well, it’s bundt cake time again! Luckily that scorpion chili has nothing to do with this bundt cake. This month is about hot chocolate. Have you had your hot chocolate yet? I love hot dark chocolate with marshmallow on top and I can keep on drinking that like no one else’s business. Anywho, this hot chocolate bundt cake deserves a special treatment. First because I use this heritage bundt cake pan.

BNB_HotChocolateBundtCake_1115_3I love how simple and swirly the texture is and this is part of Nordic Ware amazing cast aluminum bundt bakeware collection. I like using this bundt cake pan because it creates a uniform baking and browning. Plus it ensures even heating and comes with a nonstick surface so it’s easy to release the cake and to clean-up the pan afterwards.

BNB_HotChocolateBundtCake_1115_4And of course, since the holidays are here… and I try to skip glazing my cake, I decided to make it even more fun. Duo-tone bundt cake – to keep it simple and elegant. The chocolate has a spicy kick because that’s the hot chocolate habanero cake, while the vanilla gives a balance flavor to this. I am glad the husband was so impressed with the result and I’m doing my happy dance as we’re eating this.

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Hot Chocolate Habanero Bundt Cake #BundtBakers

  • Author: Linda | Brunch with Joy
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Ingredients

  • Hot Chocolate Habanero Cake
  • 1/2 cup semi-sweet chocolate
  • 1 cup milk
  • Pinch of habanero powder
  • 2 tbs cocoa powder
  • 1 cup sugar
  • 1 1/2 cup a.p. flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp ancho chili
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup vegetable oil
  • Vanilla Cake
  • 1 cup sugar
  • 1 1/2 cup a.p. flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk

Instructions

  1. Preheat the oven to 350F.
  2. Hot chocolate cake: Warm the milk in a pan and pour over the semi-sweet chocolate. Set aside.
  3. In a bowl, combine the flour, baking powder, salt, ancho chili, cocoa powder, and habanero powder.
  4. Whisk the eggs, vanilla, sugar, and vegetable oil under low speed for 3 minutes.
  5. Add the flour mixture and mix well.
  6. Add the chocolate mixture. Set aside.
  7. Vanilla cake: Combine all the ingredients and mix well.
  8. Using piping bags, alternate between hot chocolate cake and vanilla cake to fill in your bundt cake pan.
  9. Bake for 35 minutes. Let it cool and enjoy.

BNB_HotChocolateBundtCake_1115_5Thanks to Tara of Noshing with the Nolands for hosting this month’s bundt bakers. Check out what others are baking and stay inspired:

BundtBakers

#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 of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

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What Readers Are Saying

  6. What a gorgeous cake, Linda! I’m literally stunned at the duo-tone thing. I totally want to make this now…and I’m loving the spicy chocolate addition here. How exactly do you pipe the 2 colors into the pan? In horizontal layers or in vertical “strips”? I’m totally intrigued!

    Reply

    • Thanks, David. I add each color in a separate piping bag, then pipe the batter into the cracks of the pan. When it’s filled, I add the other alternating layer.It does take patience and I missed few times so I had to clean it up and start all over again. Hope that helps 🙂

      Reply

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I'm a recipe developer, food photographer, and chocaholic living life in San Francisco. This blog is where I post brunch and modern classics comfort food recipes.