Hot Chocolate Bundt Cake

Cake

1. Preheat oven to 325°F (170°C).

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla

3. In a medium bow, whisk together flour, salt, ancho chile pepper and baking soda. With mixer on low speed , gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. (Mixture may look curdled at certain points, but batter will come together). Transfer half of batter (about 750 grams) to a bowl; gradually fold in Dutch process cocoa and cinnamon into remaining batter until smooth.

4.Spray 1 10-cup Nordic Ware Crown Bundt Pan with baking spray with flour. Using 2 (2 1/2 tablespoon) spring-loaded scoops, alternatively scoop batters into prepared pan. Tap pan on a kitchen towel-lined counter a few times to settle batter and release any air bubbles.

5. Place a heatproof cooling rack on center oven rack; place pan evenly on prepared rack.

Bake for 50 minutes. Carefully rotate pan; bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted inc enter registers 205°F (96°C), 15 to 20 minutes more. Let cool in pan for 15 minutes. Invert pan onto a wire rack. Gently tap wire rack on counter a few times to help loosen cake; remove pan and let cake cool completely.

Using a serrated knife, level cake, if desired. Place, cut side down, on a serving plate. Spoon and spread Chocolate Glaze over cooled cake as desired.

Glaze

1. In a small saucepan, heat cream over medium heat until bubbles begin to form around edges of pan (do not boil).

2. In the work bowl of a food processor, place chocolate. Process until finely chopped. With processor running, add hot cream in a slow, steady stream until chocolate is melted. Let cool slightly, about 10 minutes. Makes about 1 cup.