With Valentine’s Day right around the corner, like I did with the chocolate lava cakeslast year, I wanted to create a recipe that’s perfect for two people–something special, that’s certainly a show stopper.

I also wanted to incorporate food from a local, Boston area business, just like how I did with the spice cupcakes with chia tea frosting, I wanted to incorporate food from a local business. Not sponsored, but I just really love Taza Chocolate ever since I toured their factory last year The chocolate discs that are featured in this recipe are my absolute favorite; they’re stone ground, so they’re a little grittier that a traditional chocolate bar, and I love to make hot chocolate with them. I had to break them apart and crush them into small chunks, but it was well worth it.

If you don’t have access to stone ground chocolate, you can use a regular bar of dark chocolate–just make sure it’s dairy free. Add in some extra cinnamon, and you’re good to go.

Another thing to note is the bundt pans. I used mini ones, but if you have a larger one, you should be okay. Mine have ornate patterns, which came in handy when I was decorating. You can certainly use plain ones, though, and decorate them as you wish.

What You Need

Cake Batter

• 1 cup flour
• 1/4 teaspoon salt
• 1/2 teaspoon cayenne
• 1/8 teaspoon chli powder
• 1/4 teaspoon cinamon
• 1 stick salted butter, softened
• 2/3 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup and 2 tablespoons mik
• 3 tablespoons cinnamon dark chocolate

Chocolate Frosting

• 1 tablespoon salted butter, softened
• 2 tablespoon unsweetened cocoa powder
• 1/2 tablespoon milk
• 1/2 teaspoon vanilla
• 4 tablespoons powdered sugar

How You Do It

1. Preheat oven to 350F. Spray or grease your mini bundt pans.
2. Combine the dry ingredients: flour, salt, cayenne, chilli powder, and cinnamon. Set aside.
3. Combine butter and sugar.
4. Add in egg and vanilla.
5. Add in half of the dry ingredients, followed by all of the milk, and, finally, the rest of the dry ingredients.
6. Melt the chocolate on the stove or in the microwave. If you use the microwave, heat in 15-second intervals, stirring in between.
7. Add in the chocolate.
8. Place bundt cake pans on a cookie sheet. Divide the batter between the two bundt cakes. Bake for 30-37 minutes, or until a toothpick comes out clean.
9. Let the cakes cool for five minutes before removing them from the pans. Continue to let them cool before icing them.
10. To make the frosting, combine all of the ingredients. If you’re planning on piping, you’ll want a thicker frosting, so add more powdered sugar if it’s not to your liking.
11. Decorate the bundt cakes. YOu can use whatever tip you want, but I just used the plainest I had.

    

    You can either free hand it, or, if your bundt cakes are patterned, you can follow the pattern. I did a combination of both.

Eat right away, or save for later!

What I really like about these bundt cakes is that, as first you get a nice chocolate taste, but then the cayenne kicks in. It’s not overly spicy, but you definitely feel it!

Plus, I just love the way they look! I’m still learning how to perfect my piping and make it look smooth and effortless, but I’m still very happy with the results!

Until next time,

-Danielle