Mexican Mocha Bundt Cake

Ingredients

• 1 cup (2 sticks) of butter, softened
• 2 cups of sugar
• 3 large eggs
• 2 cups of all-purpose flour
• 3 tablespoons of cocoa powder
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• ¼ teaspoon of chili powder
• 1 cup of brewed coffee, cooled
• 1 cup of chocolate chips
• 1 cup of chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch Bundt pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, cinnamon and chili powder. Alternately add the dry ingredients and the coffee to the creamed mixture, beating until smooth.
4. Stir in the chocolate chips and walnuts (if using). Pour the batter into the prepared Bundt pan and bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Interesting Facts

• This Mexican Mocha Bundt Cake is a delicious way to combine two classic desserts - cake and coffee.
• The addition of chili powder gives this cake a unique Mexican-style flavor.
• This cake is perfect for any special occasion.