Buttermilk Mexican Chocolate Chile Bundt Cake

Today is National Hot and Spicy Day! Add chocolate and chiles and you've got a celebration! I adapted this recipe for Buttermilk Mexican Chocolate Chile Bundt Cake from Southern Living. I've added ground chiles and used Taza Mexican Chocolate with Chiles for a little more kick. I also like the Vosges Red Fire Exotic Chocolate Bar or the Chuao Firecracker Bar. I usually bake this pound cake in a bundt pan. This is quick and easy and delicious.

Buttermilk Mexican Chocolate Chile Bundt Cake

Ingredients
8 oz chopped dark (65-75% cacao) organic fair-trade chocolate (I use either Taza Chipotle Chili Chocolate Mexicano or Guajillo Chili Chocolate Mexicano, but you can use any dark chocolate or the two chocolate bars I mention above)
1 cup sweet butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 tsp Mexican vanilla
2-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ancho chiles
1/4 tsp baking soda
1/8 tsp salt
1 cup buttermilk 
Optional: Powdered sugar for dusting

Directions
1. Melt chocolate in saucepan over saucepan of simmering water.
2. Beat butter at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
3. Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 12-cup Bundt pan.
4. Bake at 325° for 1 hour and 10 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool for another hour. Dust with powdered sugar (optional)

Cinco de Mayo Chocolate Recipes

Chocolate Covered Habanero Peppers

Today is Cinco de Mayo, and I thought I'd do a Round-up of Recipes! Cinco de Mayo is a Mexican holiday celebrating the victory of the Mexican army over the French at the Battle of Puebla, May 5, 1862. Puebla's signature dish is Mole Poblano--a Chocolate spicy stew, and I've posted several recipes for moles over the years.

Chocolate and chiles are a part of many Mexican dishes, so I’ve put together my own Chocolate ‘menu’ for Cinco de Mayo. Some things you can buy, some you can make. Whatever you decide, you will be able to get your fill of chocolate on Cinco de Mayo. Be sure and scroll down for a different Mexican Hot Chocolate Truffle Recipe.

Today is also Chocolate Custard Day, so here's a nod to Chocolate Custard in the form of Mexican Chocolate Bread Pudding.

Cinco de Mayo Snacks, Entrees & Drinks: Includes Chicken Mole, Chocolate Tamales recipes and more

Cinco de Mayo Desserts: Includes Mexican Spicy Brownies, Mexican Chocolate Truffles and Mexican Chocolate Ice Box Cookie Recipes

Cinco de Mayo Desserts: Includes Chipotle Brownies, Easy Cinco de Mayo Brownies, & Spicy Hot Chocolate

More Moles: White Chocolate Mole with Animal Crackers, Chicken Mole Poblano with Animal Crackers

And, a new recipe for Mexican Hot Chocolate Truffles because you can never have enough Truffle Recipes.

Mexican Hot Chocolate Truffles

Filling:
16 oz dark chocolate, chopped (or chocolate chips)
1 cup heavy cream
4 Tbsp sweet butter
1 oz  honey
2 tsp ground cinnamon
1 tsp ground cayenne pepper (more or less depending on your tastebuds)
1/4 tsp almond extract
1/2 tsp Mexican vanilla extract

Coating Chocolate:
6 oz Dark Chocolate, chopped (or chocolate chips)
2 tsp vegetable shortening
ground cayenne pepper
ground cinnamon 

For the Filling, place chocolate in a medium bowl and set aside. Combine heavy cream, butter, honey, cinnamon and cayenne pepper in a saucepan and cook over low heat until it starts to simmer. Remove from heat and pour over the bowl of chocolate. Wait for a few minutes for the chocolate to soften. Add almond extract and vanilla extract. Using a wooden spoon or rubber spatula, slowly stir the mixture until it becomes smooth and shiny. Cover with plastic wrap and refrigerate for 1 hour or until the mixture is slightly firm.

Line a cookie sheet with parchment paper or waxed paper. Measure out tablespoonfuls of the truffle filling and drop them onto the cookie sheet. Freeze for 15 to 20 minutes and then roll into balls. Freeze again for 10 to 15 minutes more or until firm.

For the Coating Chocolate, combine chocolate and vegetable shortening in a bowl and melt over hot water. Stir until smooth. Drop the truffles into the chocolate coating one at a time, quickly coat and remove with fork. Gently shake off any extra chocolate and place truffle on cookie sheet. Sprinkle cayenne pepper and cinnamon on top. 

These are really yummy!  Have a great Cinco de Mayo!