Mayan Chocolate Bundt Cake

 

Cake:

1 3/4 cups (425 mL) all-purpose flour
2 cups (500 mL) granulated sugar
3/4 cup (175 mL) unsweetened cocoa powder sifted
1 1/2 tsp (7 mL) baking powder
1 1/2 tsp (7 mL) baking soda
1 1/4 tsp (6 mL) ground cinnamon
1/2 tsp (2 mL) ground nutmeg
1/4 tsp (1 mL) cayenne pepper
1/4 tsp (1 mL) salt
1 cup (250 mL) Milk
1/2 cup (125 mL) unsalted butter melted and cooled
2 eggs
2 tsp (10 mL) vanilla

Glaze:

1/2 cup (60 mL) unsweetened cocoa powder sifted

2 cups (240 ml) icing sugar

1/4 cup (63 mL) Milk

1 tsp (5 mL) vanilla

Preparation:

Preheat oven to 350°F (180°C). Cake: Butter a 10-cup (2.5 L) Bundt pan.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, cayenne and salt. In a medium bowl, whisk together milk, butter, eggs and vanilla. Pour the milk mixture over the dry ingredients, whisking until smooth (the batter can be poured).

Scrape into prepared pan. Bake for 40 to 45 min or until a cake tester inserted in center comes out clean. Let cool in pan on rack for 20 min. Invert cake onto a rack set over a baking sheet to cool completely.

For the glaze, mix all ingredients until you get the desired consistency.  Pour over top of cake, letting excess drip down sides. Let cool.

(originally from the 2015 Milk Calendar with some modifications)