Fooding With Flo: Mexican Chocolate Bundt


I have been slacking in my book-o-bundts project with the move and blahblah (no one wants to hear about the fucking move anymore, Lauren!). But I am back in bundt action!! This recipe called for some stuff that I didn’t do and some stuff that I modified. First, it called for espresso, but we are not coffee-flavored-things people. So I opted out of that one. Also this recipe was for mini-bundts and who has mini bundt pans just lying around? So I barreled forth with my 1 giant, normal-sized bundt pan and readied myself for the deliciousness.


First, this recipe was NOT AT ALL healthy. Like… wtf chocolate cake?! Two sticks of butter? Really? And butter milk too? Ps. Buttermilk is disgusting and I could only find it in a giant carton instead of one of those little ones heavy whipping cream usually comes in. So now I have a lot of buttermilk that I will eventually just have to throw out. But if it goes bad, who could freaking tell anyways? It’s gross regardless.



Remember how I mentioned 2 sticks of butter? Behold.


And because that’s not enticing enough:


I’ll give you a minute to wipe the drool off your keyboard. Om nom nom nom. I could have stopped right there and been a happy camper. Hi, I’ll just have the giant bowl of dark chocolate mixed with 2 sticks of butter, please. And can you rub it all over my body for me? KThanksBye.



To make this a “Mexican” chocolate cake, the recipe called for cinnamon and cayenne. The amount of cayenne was miniscule for my taste, so I doubled it (it still wasn’t like, a ton… I’m talking tsps here). There was also almond and vanilla extract. I ran out of vanilla so I added in more almond to cover it. A little a this, a little a that, badda bing, badda boom.



Add in a little baby, to taste.


Now here is where this delicious story takes a turn. So the mini-bundts, remember? The cooking time on them said “Exactly 20 minutes!!” (Exclamation points added for emphasis.) And I was all “fuck it! a big bundt is where it is AT!” Except… that when I cooked it for 20 minutes, the cake was clearly not done. So I put it back in for 10 more minutes. The “EXACTLY” 20 minutes thing was stressing me out though. What if it was supposed to have a gooey center? What if once it sat for 10 minutes after cooking it hardened up? I didn’t want to overcook it! Ahh! The stress of not following a recipe to its exact specification!


But look-it! So pretty! (And with new baking soda it rose beautifully FYI – so thank you for the tip on that!) And it smelled so good. Buttery chocolatey spicy goodness. Om nom nom. And it felt firm? Ya know? So I thought all would be well. Except…


… ker-splunk. Except, I probably should have cooked it for an hour. The middle was totally not cooked, which was ok as Kamel and I ate it with our fingers from the cooling rack. It was sort of like a lava cake. A delicious delicious fudgy lava cake. A lava cake that spilled all over our white tiled counters and got gooey chocolate in the grout. Weeeeee! A spicy chocolate cake of awesome that we basically just threw out. Womp.

I think this is my first true baking failure. Like, hi, I’m Lauren, and I didn’t follow the directions and then my cake didn’t cook and look at the big sad chocolate mess I made! But A for effort! And next time I’ll definitely cook it for an hour. I think that will fix all of my problems.

**If you would like the recipe to this (if you dig cinnamon and cayenne in your chocolate), email me!! It really was probably the best chocolate cake I have ever eaten and definitely the best I have ever made. Even while it slowly oozed through the slats and onto the tile.

19 thoughts on “Fooding With Flo: Mexican Chocolate Bundt”

  1. Omg. That last picture had me laughing. Baking failures are the worst, but we can totally all commiserate. And, I will TOTALLY be emailing you for the recipe. Sounds divine.

    If you need something to do with the leftover buttermilk, might I suggest:

    Incredibly easy (especially that you now have that food processor), and you can cut them up and them flash freeze them using this technique:

    And THEN you have buttermilk biscuits on demand 😀

  2. In my on-going quest to get you to come to Minnesota, I would like to take this opportunity to remind you that we are home to Nordic Ware, the company that INVENTED THE BUNDT CAKE. We can make a pilgrimage to the mothership and buy you a couple mini pans.

  3. Ooof, been there! Especially when conveying recipes from personal size to big or opposite. My carrot cake, for example cooks for nearly quadruple the time when done in large cake from. Bah.

    Offering up another buttermilk recipe: Jon’s grandmother’s buttermilk oat pancakes. They’re AMAZING and have the right density to freeze and toaster well. I’ll send it to you when I get home tonight. =)

  4. Oh no, whatever you do… do not throw away the buttermilk. It is gross to drink (yes, the Dutch drink it with their lunchs on a daily basis), but so so wonderful to bake with (the acidity makes all kinds of magic interactions in the oven).

    You can make this lemon-raspberry muffins , all simple and perfect.

    Or you can make another perfect chocolate cake (this recipe though, makes a huge cake, but you can easily make half, for a 22 cm springform pan, I have done it many times) . It is absolutely delicious, moist and chocolatey. As for the baking time, with this cake it also takes 1hr to 1hr 15 when I make it. But it is so so good, with jam or fresh fruit (raspberries / strawberries) and that mascarpone frosting.

    Could it be that you unmoulded the cake too early??? That’s when I have had a few cakes brake, not that we haven’t eaten them afterwards, and all for being impatient little cookie monsters.

  5. My biggest baking failure – set a German chocolate cake on fire. Baking powder and baking soda, and teaspoons and tablespoons are not interchangeable. I was 19. I’m a much more experienced baker these days and don’t fool around like a moron setting ovens on fire (unless I’m making Yorkshire pudding, then I always set the oven on fire).

    On the buttermilk, we buy a container of powder that you keep in the fridge and then mix with water whenever buttermilk is called for in a recipe. It’s not as good as the real thing, but better than constantly having to buy quarts of buttermilk and throwing 75% of it away.

  6. I would definitely make some more things with the buttermilk (pancakes are the first thing to come to mind, but biscuits and other cakes would work too!)… it can be so delicious!

    Something that I do, though, is mix milk with white vinegar or with lemon – this is basically a buttermilk substitute, and works just fine for me!

    p.s. nom:

  7. Buttermilk substitute:

    Milk (just under one cup)
    1 Tablespoon white vinegar or lemon juice

    1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

    2. Add enough milk to bring the liquid up to the one-cup line.

    3. Let stand for five minute. Then, use as much as your recipe calls for.

    BOOM! Buttermilk. This is what I always use when a recipe calls for it and I haven’t ran into any issues with it. Give this a try next time you have a recipe that calls for it.

    Also, I would have done the same thing with that cake. I would have scooped it into a bowl, covered it in ice cream and eaten it until I got a stomach ache. Because I have no self control. But it would have been worth it.

    1. I was just coming to post this tip re buttermilk! Also, I would also have scooped it into a bowl and eaten it with ice cream. Nom.

  8. The only thing I ever use buttermilk for is Nigella’s bake-on-top-of-the-chilli cornbread (from her Feast cookbook). Flipping delicious. But given she’s English and I’m Australian, there is probably little to no authenticity in either the chilli or cornbread.

  9. Baking failures (if you can call a delicious pile of fudgey lava cake a failure) make for good stories. 🙂

    Oh man, the one time I tried to make oatmeal cookies with apple chunks, and then the apple got too juicy so they didn’t bake enough and all mooshed together, so I re-clumped them and tried frying the resulting glop in coconut oil… it did not work even a little bit. But it was interesting.

    Also, as if you needed another thing to do with that buttermilk, I don’t know if you are scone-type folks, but this is basically one of my favorite recipes ever:

  10. If you ever again needs just a small amount of buttermilk, use regular milk plus lemon juice. It’s a substitute … but buttermilk as it’s sold today is really just a clever name used for cultured milk with a little extra tang.

    I rather love that you ate the collapsing cake as lava cake with fingers. A baking failure isn’t really a failure when you got to enjoy the results.

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