Malta Chocolate Bundt Cake

Ingredients

Cake

• 16 tablespoons salted butter, plus more, for greasing the pan  

• 1/2 cup Goya unsweetened cocoa powder, sifted  

• 2 cups all-purpose flour, plus more for the pan  

• 2 (packed) cups light brown sugar  

• 1/2 teaspoon kosher salt  

• 2 teaspoons baking powder  

• 1 cup malta Goya, at room temperature  

• 1/2 cup full-fat or low-fat sour cream  

• 2 large eggs  

• 1 teaspoon vanilla extract  

Glaze

• 4 tablespoons (1/2 stick) salted butter  

• 1/4 cup Goya unsweetened cocoa powder, sifted  

• 1/2 cup Goya cream of coconut  

• 1/4 cup Goya unsweetened flaked coconut, for garnish  

Directions

1. Preheat the oven to 350°F, and position a rack in the center of the oven.  

2. Make the cake: In a small saucepan over medium heat, melt the butter. Allow it to foam, swirling the pan occasionally so the butter browns but does not burn. Remove from the heat and stir in the cocoa powder until fully incorporated.  

3. While the butter browns, grease a 12-cup Bundt pan generously with butter. Add enough flour to thoroughly coat the pan, shaking off any excess. Place the coated pan in the freezer.  

4. In a mixing bowl, whisk together the flour, brown sugar, salt, and baking powder.  

5. In a large liquid measuring cup, stir the malta, sour cream, eggs, and vanilla until well blended. Add a few tablespoons of the chocolate mixture to temper the egg mixture until it’s warm, then stir in the remaining chocolate mixture.  

6. Pour the chocolate mixture into the mixing bowl with the flour mixture and stir until no trace of dry ingredients remains. The batter should be shiny, smooth, and thick.  

7. Pour the batter evenly into the prepared frozen Bundt pan and bake 35 to 42 minutes or until the cake springs back when you press a finger on its surface. The edges should pull from the pan and a toothpick inserted in the thickest area should come out clean. Cool on a rack to room temperature.  

8. Once the cake has cooled, make the glaze: In a large saucepan over medium heat, combine the butter, cocoa powder, and cream of coconut. Cook, stirring, for a few minutes, until bubbly and the glaze is smooth and glossy. Remove from the heat.  

9. Remove the cooled cake from its pan and place on a platter. Drizzle the warm glaze over the top. Garnish with the flaked coconut.  

TIP: If you do not have a 12-cup Bundt pan, use a 10 x 2-inch round cake pan or a 9 x 9-inch square cake pan.