Mexican Chocolate Bundt Cake

Name: Mexican Chocolate Bundt Cake
Ingredients: 2 cups all-purpose flour; 1 cup unsweetened cocoa powder ((not Dutch processed-see why in the post FAQs)); 1 ½ teaspoon baking powder; 1 ½ teaspoon baking soda; 1 teaspoon salt; 2-3 teaspoons ground cinnamon ((for more cinnamon flavor, use 3 teaspoons)); ¼-½ teaspoon ground cayenne pepper ((optional, but it gives it a slight kick)); 1 cup packed brown sugar ((I used light brown sugar, but dark brown will also work)); 1 cup granulated sugar; ½ cup vegetable oil; ¼ cup melted unsalted butter, cooled a bit; 1 tablespoon vanilla extract; 1 cup buttermilk, close to room temperature; 3 large eggs, close to room temperature; 1 cup hot coffee or hot water; 2 cups semi-sweet chocolate chips ((about a 12 ounce bag)); ¼ cup milk; Pinch of ground cinnamon

"A moist Mexican chocolate bundt cake with ganache on top, a hint of spice and cinnamon, made from scratch for an easy and delicious dessert...."

INGREDIENTS

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2 cups all-purpose flour

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1 cup unsweetened cocoa powder ((not Dutch processed-see why in the post FAQs))

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1 ½ teaspoon baking powder

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1 ½ teaspoon baking soda

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1 teaspoon salt

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2-3 teaspoons ground cinnamon ((for more cinnamon flavor, use 3 teaspoons))

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¼-½ teaspoon ground cayenne pepper ((optional, but it gives it a slight kick))

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1 cup packed brown sugar ((I used light brown sugar, but dark brown will also work))

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1 cup granulated sugar

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½ cup vegetable oil

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¼ cup melted unsalted butter, cooled a bit

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1 tablespoon vanilla extract

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1 cup buttermilk, close to room temperature

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3 large eggs, close to room temperature

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1 cup hot coffee or hot water

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2 cups semi-sweet chocolate chips ((about a 12 ounce bag))

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¼ cup milk

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Pinch of ground cinnamon

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