Ingredients
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6 ounces dark chocolate, baking bar broken into small pieces
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2 1/4 cups all-purpose flour
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1 1/2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/8 teaspoon ground cayenne pepper
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1 cup packed light brown sugar
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1 cup granulated sugar
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3/4 cup butter, softened
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1 tablespoon vanilla extract
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4 large eggs
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1 cup milk
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2 cups powdered sugar, divided
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2 ounces dark chocolate, baking bar broken into small pieces
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1/4 cup butter, melted
Instructions
- Preheat oven to 350º F.
- Grease 12-cup Bundt pan.
- FOR CAKE:.
- Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
- Mix the flour, cinnamon, baking soda, salt and cayenne pepper in a small bowl.
- Beat the brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Beat in melted chocolate.
- Beat flour mixture into creamed mixture alternately with milk.
- Pour into prepared bundt pan.
- Bake for 40-45 minutes or until wooden pick inserted in the center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely.
- Transfer cake to serving platter. Drizzle cake with chocolate glaze. Let set before serving.
- FOR CHOCOLATE GLAZE:.
- Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; Stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
- Put 1 1/2 cups of powdered sugar in medium bowl. Form a well; pour in butter, whipping cream, salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached.
- Spoon chocolate glaze over top of cake. Let stand until glaze is firm.