Inspiration: Edging ever closer to summer and all the abominable heat the season entails, I decided to look towards my favorite time of year — Autumn. Thumbing through my library of cookbooks, I stumbled upon this gem from the publishers of the Bake From Scratch magazine: Mexican Hot Chocolate Bundt Cake. But rather than using a standard bundt pan, which can be a pain to slice up & distribute in an office setting and where I planned on sending it, I made small two-bite cakes instead.
With dark and milk chocolate swirled together, a rich chocolate glaze, plus a healthy dash of ancho chili powder (which I doubled), they turned out a treat!
Leaning into my fall theme, I used a pan with deciduous leaves, pinecones, and acorns! Being larger than a tea cake but smaller than a cupcake, they worked out well!
Helpful Hint from Me to You: I don’t know it it was because I used a different style of pan than the recipe called for or general human error on my part — but these cakes need the glaze. Otherwise they ate just a tad dry.
Christie’s Canon of Characters: Whilst Poirot would undoubtedly enjoy the decadence of the chocolates, I’m not sure he’d enjoy my purposeful heavy hand with the spice. Colonel Race, on the other hand, I think would enjoy these treats due to their spiciness!
My 52 Weeks with Christie: A.Miner©2025
My 52 Weeks With Christie 