Mexican Chocolate Swirl Coffee Cake

I made this cake twice in the last weekend and it turned out great.  Hope you guys enjoy it too! The picture kind of makes it look like a gigantic doughnut but it's just the way the bundt cake looks with the chocolate glaze. :)

Cake Ingredients
2 Disks Mexican Chocolate chopped (Brands: Ibarra or Abuelita)
3 Cups of flour
2/3 Cup of slivered almonds
1/4 tsp cinnamon
1 Cup unsalted butter (at room temp.)
1 Cup sugar
3 Eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Cup buttermilk (directions how to make your own buttermilk below)

Glaze ingredients
4 oz. semisweet chocolate (chopped)
2 tsp unsalted butter

Prep Time: 20 mins      Bake Time: 50-60 minutes      Oven Temp: 350 F

1. Preheat the oven to 350 F. (It helps to have a thermometer in your oven at all times so you know the temperature is accurate.)
2. Use cooking spray to spray baking pan. I used a bundt cake pan but my mom uses a 10 in. spring-form pan.
3. Using a food processor, pulse chopped Mexican chocolate in food processor until almost finely chopped with some large pieces remaining.
4. Add 2 tblsp of flour, the almonds and cinnamon. Pulse 5-6 times or until the nuts are chopped.
5. Beat butter in large bowl at medium speed. Add sugar and beat until pale yellow. Add one egg at a time till all three are combined. Beat in vanilla and almond extract.
6. In a separate bowl, whisk 2 3/4 cup + 2 tblsp flour, baking powder, baking soda, and salt in medium bowl. 
7.  At low speed, beat flour into butter mixture.  Alternate adding the flour and buttermilk. Beat till buttermilk, flour and butter mixture are combined.
8. Spoon 1/3 of the batter into baking pan.  Spread batter evenly with the back of a wet spoon.
9. Sprinkle 6 tblsp of the chocolate mixture over the batter in the pan.
10. Spoon the remaining batter into the pan.
11. Run a thin knife through batter to swirl. (this is how you create the marble effect)
12. Sprinkle remaining 2/3 cup of chocolate mixture over batter.
13. Bake for 50-60 mins.  At 50 mins I use a toothpick to test the cake.  Poke the toothpick in and if it comes out clean the cake is done.
14. Cool in baking pan on cooling rack for 10 minutes. 
15. If using a bundt cake pan, you can flip the cake out of the cake pan after 10-15 minutes.

How to make the glaze
1. Place chopped chocolate and butter in heavy duty small resealable plastic bag.
2. Simmer water in medium saucepan.  Place bag in water until the ingredients melt and combine. 
Be careful to make sure the water does not get too hot.  If the water is too hot it will melt the bag and the chocolate mixture will flow into the water.

Spread glaze over the cake and you're done!

Variations and Tips
If you don't have buttermilk you can make your own.  Add a tablespoon of lemon juice to a cup of milk.  Let sit for a few minutes and it will begin to curdle. 
The second time I made this recipe I ran out of buttermilk so I used 2/3 cup of buttermilk and 1/4 cup almond milk.  It turned out great so don't be afraid to substitute other milk products.  A quick search online will tell you how to make buttermilk out of a milk substitute like soy milk or almond milk.
Mexican chocolate can be found at most major grocery stores in California.  If you can't find it at your local store, visit a Mexican grocery store.