Mexican hot chocolate bundt cake from Bake from Scratch: Artisan Recipes for Home Bakers (page 65) by Brian Hart Hoffman

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Notes about this recipe

  • Shewi128 on February 28, 2026

    Delicious and moist. Do not skimp on the chile powder--it's subtle enough to add a little heat without being overwhelming. I honestly couldn't see the difference in color between the 2 batters. Also, the glaze was perfect. I'd definitely make this again.

  • Shannoncooks17 on May 23, 2020

    This was a great cake to make! Very easy and was well received by those who ate it! Pretty with the two colors of chocolate. Just the right amount of spice where if you like spice you were happy and if you weren't sure about a cake with spice you were pleasantly surprised. Will make again!

  • Zosia on March 01, 2019

    Excellent cake, both in taste and texture. It has good chocolate flavour (not too intense despite the colour of the darker portion) and the ancho chile powder adds a pleasant spiciness and subtle heat. The two-tone effect created by the different cocoa powders is very striking though the difference in flavour is not obvious.

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