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Mexican Hot Chocolate Mini-Bundt Cakes

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“Bundt Cake Bliss; this recipe will not work in a large Bundt pan, must use mini-Bundt pans.”
1hr 20mins
12 mini-bundt cakes

Ingredients Nutrition


  1. Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
  2. In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
  3. Beat eggs and buttermilk together and set aside.
  4. Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
  5. Add in cocoa powder and espresso; stir until thoroughly combined.
  6. Add the egg mixture to the chocolate mixture.
  7. Stir in the remaining 1 cup sugar, vanilla, and almond extract.
  8. Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
  9. Pour the batter into the prepared Mini-Bundt pans.
  10. Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
  11. Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.

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