Rich, decadent, and packed with bold chocolate flavor, this Gluten-Free Mexican Hot Chocolate Bundt Cake brings together the comforting taste of classic Mexican hot chocolate and the irresistible texture of a moist chocolate cake. Dutch-process cocoa creates a deep chocolate flavor, while cinnamon and a touch of cayenne add warmth and complexity. Sour cream and instant pudding help create an exceptionally tender crumb that stays moist for days, making this cake perfect for holidays, celebrations, or whenever a chocolate craving strikes.
Prep Time
20 minutes
Bake Time
50 to 55 minutes
Cooling Time
1 hour
Total Time
2 hours 15 minutes
Yield
12 to 16 servings
Homemade Gluten-Free Mexican Hot Chocolate Bundt Cake
¼ cup oat flour
½ cup cornstarch
½ cup rice flour
1 cup glutinous rice flour
½ cup tapioca flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon kosher salt
⅔ cup unsweetened Black Dutch-process cocoa powder
1⅓ cups granulated sugar
1½ teaspoons ground cinnamon
⅛ teaspoon cayenne pepper
1 cup oil
4 large eggs
1 cup whole milk or buttermilk
3 tablespoons pure vanilla extract
8 ounces sour cream
3 ounces instant chocolate pudding mix
½ package mini chocolate chips
Easy Cake Mix Version
1 box gluten-free chocolate cake mix
8 ounces sour cream
3 ounces instant chocolate pudding mix
½ large package mini chocolate chips
1½ teaspoons ground cinnamon
⅛ teaspoon cayenne pepper
½ cup oil
1 cup water
4 large eggs
Prepare the Oven and Pan
Preheat the oven to 350°F.
Thoroughly grease a 10 to 12-cup Bundt pan, making sure every groove and detail is coated well. For extra protection against sticking, lightly dust the pan with gluten-free flour after greasing.
Make the Homemade Cake Batter
In a large mixing bowl, whisk together the oat flour, cornstarch, rice flour, glutinous rice flour, tapioca flour, baking powder, baking soda, xanthan gum, salt, cocoa powder, sugar, cinnamon, and cayenne pepper.
Add the oil, eggs, milk or buttermilk, vanilla extract, sour cream, and instant chocolate pudding mix. Mix until the batter is smooth and fully combined.
Gently fold in the mini chocolate chips, being careful not to overmix.
Pour the batter into the prepared Bundt pan and spread evenly.
Make the Cake Mix Version
In a large mixing bowl, combine the gluten-free chocolate cake mix, sour cream, instant chocolate pudding mix, cinnamon, cayenne pepper, oil, water, and eggs.
Mix until smooth and creamy.
Fold in the mini chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan.
Bake the Cake
Place the Bundt pan on the center rack of the oven.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
The top should spring back lightly when touched and the cake should begin pulling away slightly from the sides of the pan.
Cool the Cake
Remove the cake from the oven and place the pan on a wire rack.
Allow the cake to cool in the pan for 10 to 15 minutes.
Carefully invert the cake onto a cooling rack and allow it to cool completely before decorating or serving.
Decorate and Serve
Serve the cake plain, dusted with powdered sugar, or topped with chocolate ganache.
For an extra Mexican hot chocolate flavor, sprinkle the top with a light dusting of cinnamon and cocoa powder.
A drizzle of cinnamon-spiced chocolate glaze also makes a delicious finishing touch for special occasions.
Buttermilk creates a richer flavor and softer texture than regular milk, but either option works well.
The cayenne pepper provides a gentle warmth that enhances the chocolate flavor rather than making the cake spicy.
Dutch-process cocoa gives the cake its rich color and intense chocolate taste.
Mini chocolate chips melt beautifully throughout the cake, creating pockets of chocolate in every slice.
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
For longer storage, wrap tightly and freeze for up to 3 months.
