Mexican Chocolate Honey Cake

• 13 cup cocoa powder unsweetened, plus more for dusting
• 1 1/4 cup flour, all-purpose
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 cup honey
• 1 cup butter, unsalted or 1/2 c. butter and 1/2 c. margarine
• 2 each eggs large
• 3 tablespoons water
• 1 tablespoon instant coffee powder
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

1. Preheat oven to 350F (180C).
2. Spray bundt or tube pan with vegetable spray then coat with cocoa powder, tilting pan and tapping out excess; set aside.
3. In a medium bowl, sift together the flour, 13 cup cocoa powder, baking powder, cinnamon, cayenne pepper and salt.
4. Set aside.
5. In a medium saucepan over medium-high heat, melt together the honey and butter.
6. Transfer to bowl of electric mixer and beat on medium-high speed until mixture is cooled to room temperature, about 3 minutes.
7. Add eggs, one at a time, beating after each addition.
8. In three additions, beat in the dry ingredients, scraping down sides of bowl between additions.
9. Spoon mixture into prepared pan and bake for 25 to 30 minutes, until toothpick tests clean.
10. Cool in pan for 15 minutes.
11. Remove and cool completely on wire rack.
12. For the glaze:
13. In a small bowl, whisk together the water, instant coffee powder and vanilla extract until the coffee granules are completely dissolved.
14. Gradually whisk in the powdered sugar until smooth.
15. Drizzle over cooled cake.

cocoa, flour, baking powder, cinnamon, cayenne pepper, salt, honey, butter, eggs, water, coffee powder, vanilla, powdered sugar

Taken from recipeland.com/recipe/v/mexican-chocolate-honey-cake-53273 (may not work)