Mayan Chocolate Bundt Cake

Directions

CAKE: 

1. Preheat oven to 350°F (180°C).
2. Butter a 10-cup (2.5 L) Bundt pan.
3. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, cayenne and salt.
4. In a medium bowl, whisk together milk, butter, eggs and vanilla.
5. Pour the milk mixture over the dry ingredients, whisking until smooth (the batter is liquidy).
6. Scrape into prepared pan.
7. Bake for 35 to 40 min or until a cake tester inserted in centre comes out clean.
8. Let cool in pan on rack for 20 min. Invert cake onto a rack set over a baking sheet to cool completely. 

GLAZE:

1. Meanwhile, whisk together cocoa powder, sugar and cornstarch in a small saucepan.
2. Whisk in milk and corn syrup.
3. Whisking continuously, bring to a boil. Reduce heat and cook, whisking occasionally, for 30 sec until thickened.
4. Whisk in vanilla.
5. Pour over top of cake, letting excess drip down sides. Let cool.

Variation: For a celebration cake, after you’ve iced the cake, top with chocolate curls.

Cooking tip: For a higher cake, try using a smaller or differently shaped Bundt pan and adjust baking time accordingly.

TIP OF THE MONTH: Don’t forget that eating in a healthy way doesn’t mean depriving yourself, but rather finding balance and pleasure in the foods you love.