Mayan Chocolate Bundt Cake

It's amazing how just a pinch of cayenne can really transform chocolate. 

This Mayan Chocolate Bundt Cake from the newly released 2015 Milk Calendar by The Dairy Farmers of Canada proves the point.  The recipe uses just a touch of cayenne pepper mingled with some lovely warm spice all wrapped up in sweet chocolate.  It's heaven.  There is an unexpected, very subtle, little kick of heat that comes at the finish of each bite.  You really should try it.

All of the recipes for this years calendar were developed by food writer, stylist, and spokesperson Heather Trim.  I'm always curious about people's creative process, where their ideas come from, how they approach a creative challenge, so I asked Heather if she would share a bit about her inspiration for this particular recipe. 

"A couple of summers ago we visited Belize then crossed the border to Guatemala to Tikal to see these ancient Mayan ruins - thus the chocolate, cinnamon and cayenne then a little nutmeg for good measure... It’s easy enough to be an everyday cake.  I love a drippy glaze instead of a frosting. Personally, a big dollop of whipping cream with a hint of vanilla would top it off perfectly for me."

Interested in learning more about Heather (and peanut butter), click here.

Get the recipe here.