Spiced Chocolate Bundt Cake with Candy Corn Glaze

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  1. 1 c boiling water
  2. 1 c Dutch process cocoa powder
  3. 2 1⁄2 t cinnamon
  4. 1⁄2 t ground ginger
  5. pinch ground cloves
  6. 1/2 c butter, cut into cubes
  7. 2 c flour- 260 grams
  8. 2 c sugar- 400 grams
  9. 1 ​1⁄2​ t baking soda
  10. 1 ​1⁄4​ t fine salt
  11. 1 t baking powder
  12. 2/3 c vegetable oil
  13. 3 eggs, room temperature
  14. 1 t white or cider vinegar
  15. 1 T vanilla extract
  16. 2/3 c buttermilk or yogurt
  17. 1/2 c mini chocolate chips
  18. Glaze

  19. 1 (11 oz) bag of good quality candy corn, roughly chopped, reserve a few candy corn for garnish
  20. 4 t water


  1. Preheat oven to 350°F and place an oven rack in the center of the oven.
  2. Grease a 10 inch fluted bundt pan with a non-stick baking spray and set aside.
  3. In a medium mixing bowl combine the boiled water, cocoa powder, cinnamon, ginger and cloves. Whisk until smooth
  4. Whisk in the cubed butter and set aside to cool.
  5. In the bowl combine the flour, sugar, baking soda, salt and baking powder. Blend on low for 30 seconds to combine.
  6. To the bowl with the dry ingredients add the vegetable oil, eggs, vinegar, vanilla, buttermilk and the warm cocoa/butter mixture.
  7. Blend on low for 30 seconds to combine and then stop and scrape the bowl. Mix the batter on medium speed for 2 minutes.
  8. Pour about half of the batter into the pan and sprinkle about half of the mini chocolate chips over top.
  9. Pour the remaining batter over top and sprinkle with the remaining chips.
  10. Bake for 58-65 minutes or until a toothpick inserted in the center of the bundt comes out with just a few moist crumbs.
  11. Allow the cake to cool in the pan for 15 minutes and then carefully turn it out onto a cooling rack and cool completely before glazing.
  12. Place the cooled cake in the refrigerator for 15 minutes before glazing. This helps the glaze set.
  13. Glaze

  14. Place the chopped candy corn in a microwave safe bowl. Heat at 20 second intervals, stirring until melted and thick, this should take about 1 minute.
  15. Use a rubber spatula to spread the candy corn along the bottom of the bowl to smooth it out. # Add the water and stir to combine. Microwave another 10 seconds and stir.
  16. The glaze should run off the spatula in a thick stream. If it is still too thick add an additional few drops of water or microwave another 5 seconds and stir.
  17. Pour the glaze over the cake and allow to set completely.
  18. Stick a few additional candy corn to the glaze if desired.
Serves: 10-12
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Dessert
Type of Food: Cake,Vegetarian
Difficulty: 2 - Medium
Make Ahead: Yes
Prep Method: Oven Bake
Themes/Holidays: Halloween

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