mexican chocolate pound cake

January 23, 2014 § 68 Comments

The definition of a pound cake is a rich cake containing a pound, or equal weights, of each chief ingredient, typically flour, butter, and sugar.  Add chocolate, cinnamon, spicy chile and sour milk and you have a Mexican pound cake.  This cake is deeply flavored and encompasses such a lovely, somewhat spongy texture.  A wonderful stand alone chocolate cake; no adornment needed.  Simply cap with a dusting of confectioners sugar.



Mexican chocolate cake is a surprisingly delicious spicy cake if you are looking for something to do with your bundt pan.

I n g r e d i e n t s

  • 1 – 8oz. chocolate bar, chopped
  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup chocolate syrup
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground chile powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup buttermilk
  • Powdered sugar – optional

Preheat oven to 325°.  Melt the chocolate bar.  Beat butter at medium speed with a heavy-duty electric mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.  Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a buttered and floured bundt pan.  Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar, if desired.


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