mexican chocolate pound cake
January 23, 2014 § 68 Comments
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.
COTTAGE GROVE HOUSE 
Hello my friend… all of your recipes are always so pretty… so well written.. and so delicious! I was just going through the ingredient list and I think I just might have everything but the buttermilk. But I’m thinking I could cheat and make it with milk and lemon. I’m making this tonight. It looks so wonderful!! <3
Oh good! The recipe I found called for “sour milk” ??? What is sour milk? I wonder if yogurt could be mixed with a little milk to give it that sourness. Hmm. Well I can also imagine lemon to be good too. Let me know what you think! I always love hearing from you Prudy. :)
You can actually make an easy buttermilk substitute: use regular milk with a bit of lemon juice and let stand for about 3 minutes!
This is a beautiful cake!! I love spicy chocolate desserts. :)
This looks beautiful! There goes my “no-baked-goods” diet again…
Ha! That’s a hard one to stick with I’m sure! :)
This looks like a fab way to justify the existence of my bundt pan, which hasn’t been used for about 3 years! The ingredients sound magnificent. Lovely photos too.
PS. Soured milk is common in Europe – my Dutch Oma loved serving it to my sister and I. I replace it with buttermilk in recipes, as you have. You can make a substitute by mixing a small amount of lemon juice (1/2 to 1 tbs) into 1 cup of milk.
Hi Saskia. Thank you for the soured milk information. I had never heard of it or used it in a recipe before. Curious how you liked it as a young girl! Of course coming from Oma it had to be good…
I love it now but to be honest I thoroughly disliked it as a young girl. Oma lived on the Rhine and my sis and I would tip it out into the water when she wasn’t looking.
A pound of butter and chocolate combined… :-) This looks delicious, Seana. You really can’t do much better than making a pound cake chocolate – and then adding Mexican inspired spices. Best, Shanna
Indeed. It really is wonderful…we really like it. I’ll be making it again for sure.
Lovely cake indeed. I am impressed (and hungry).
Thank you Conor. I see you torture yourself like I do…look at blogs while hungry!
Wow–when I saw the title of this post I had to look! This sounds so delicious! Bookmarking the recipe–thanks for sharing :D
Thank you Ada! I hope you do get the chance to make it. It’s very good and the chile puts a nice spin on a chocolate cake.
This looks really delicious. Could I ask…dark chocolate or milk chocolate? Dark chocolate here (Australia) is not sweet and contains from 45 – 70% cocoa solids and no milk – and a little bitter, but very intense and chocolately. Milk chocolate is sweeter and creamier in texture but the chocolate taste is quite mild. Which do you think for this recipe?
Hi! I actually used a semi-sweet baking bars, although when I was looking at different versions for this cake I noticed some recipes listed “Mexican chocolate” which is available as a common brand (over here) called Ibarra. Do you have semi-sweet available to you?
Thanks for that..very helpful. I think I can get a semi-sweet equivalent here (had a look in an American cookbook for definitions of chocolate types and know what to try for now. We have some mexican chocolate here in delis and specialist stores – it has cinnamon in it, but very expensive, so semi-sweet will be what I use.) thanks for the reply. margaret
Oh I bet your kitchen smells divine!
Yes it does when this is in the oven! :)
Such a wonderful cake, love pound cake, have never had chocolate before this is even better with the spice. YUM!!
I started out with the idea to just make brownies. I really wanted to use the bundt pan and if you can imagine I almost put brownies in the bundt pan! Found this idea and it was wonderful. :)
Looking good! Mmmmm Chili and Chocolate ;)
Hey thanks! How’d you like your chile chocolate?
It was deelish! I really like the one that had the sour cherries as well. BTW I found a couple flavours of this brand at my local Save on Foods…but not the chili ones!
keep an eye on your mailbox ;)
Really? Theo Chocolate in Canada! Of course. I just love their little chocolate factory located in an old brick building that used to be Red Hook Brewery…
yes, it was in the special organic section. I bought the dark with salt combo. It was not my favourite. For some reason I think if you’re going to have salted chocolate it always tastes better with milk chocolate.
Delicious looking cake! Tempting me once again ;)
Good. Hope I can convince you soon…
Now I know what a pound cake is! I’ve never bothered to Google that one. Thanks for the explanation. Do love the idea of anything spicy right now. Anything to help alleviate the winter blues, I’m guessing.
Have to add, for someone who doesn’t bake very often you certainly seem to know what you’re doing. Is it just me that panics every time I bake something new?!
Ha! It’s so true….I don’t bake often enough for sure. And honestly I really don’t know what I’m doing…at all! I have to follow a recipe to the letter in order to get anything resembling good results. :) I am trying to improve because the last few times of baking I really enjoyed the process. I’m not too good at following recipes exactly how they are written and what I’m learning is there is no room for improv when it comes to baking. At least with my lack of knowledge! This one was very good…
see, now I have to make this! You are keeping me busy ;-)
:) busy is good when it has to do with food…right!
This looks delicious – and your bundt tin is a wonderful shape! I never knew why a pound cake was called as such – thank you for sharing!!
Thank you Gab! So nice to hear from you. I really like using the bundt pan and this one in particular. I do like the shape too.
OMG this is my kind of cake! YES! Chili powder and chocolate. I am obsessed with spicy chocolate. A cake with a kick is right up my alley. I like when it has more heat than cinnamon. I can only imagine how good this tastes. Great recipe. I’m totally making this. Thanks for sharing.
Hi Amanda. We loved this cake and I hope you do make it. I would love to hear your feedback and quite possibly a post?! It is worthy of such and I just know you would really do it right with your latin ingredients expertise!
Oh, this looks amazing! Such beautiful photos with the sugar sprinkles, and, do I see steam rising from the cake in the other photo? So enticing, and I love idea of the Mexican spices.
Thank you for your kind comment! :) First time having a “spicy” cake and it is delicious! I have had plenty of chile spiced chocolate, just not in cake form. Always nice to hear from you…
another reminder that I should get a bundt pan :)
I think you should too… :)
yum yum i want to eat
I am so making this!!! Thanks for sharing!
Oh good! I hope you do and enjoy! :)
I have a carton of buttermilk in the fridge waiting to be used and this might be the chance to open it finally! I love the sugar sprinkled cake photo, Seana. It would have been perfect (I’m wearing my photographer hat on) if the image has no blur effect around the edges. I love your bundt pan too. Wish I had one :)
Thank you…photographer. :) Appreciate your feedback, now go get yourself a bundt pan!
I finally did get myself a bunt pan! But not as pretty as yours.
Oh good! Can’t wait to see what you bake. :)
This cake sounds and looks delicious!! I had to pin it. :)
Thank you… :)
That looks amazing! Yum!
Beautiful! I love cinnamon with chocolate!
Hi. Nice to see you here… I love cinnamon and chocolate too! I have been trying various chocolate bars recently with chile and they are wonderful. Adding a little chile to this cake was very different. Very enjoyable. Thank you for stopping in chef mimi. :)
I like the sound of this cake! Can imagine myself taking slivers during the day, until suddenly half the cake is mysteriously gone! :-D
How does that happen? Same things happens over here!
Nice!
That is absolutely gorgeous. Absolutely perfect for an afternoon tea. Clever you, TWC.
The cake looks like a flower. A beautiful delicious tasty must-eat flower! :)
You are right! I didn’t even “see” the flower until you mentioned it. :) You have great perspective and I can tell you are extremely creative…
What a yummy practical recipe Seana– my Larry would love this. He’s not a frosting fan (like I am!) thanks for passing it along…
Hi Rhonda! Thank you and I’m with Larry..I am not a frosting fan either, but I do love cake. Hope you give it a go, even without the chile it’w wonderful!
When I was in Mexico – I was surprised to be served chocolate cake with coffee for breakfast. this cake looks exactly like the cake I had – and it was beautiful. Now I think cake and coffee for breakfast is the ultimate way to wake up! Love your recipe and photograph.
Oh my! I’ve been thinking about pound cake recently and this looks fantastic!!
Kenley
I made your divine chicolate cake & it was divine! I loved the added chocolate syrup in here! It was superb! xxx
I’ve stopped making Mexican chocolate things as my husband isn’t a fan of chilli and chocolate together, but seeing this post wants me make to revisit it all over again! This pound cake looks delish (btw I never knew the origins of the term ‘pound cake’, so thanks!). Definitely going to put it on my to-make list! xx
[…] Mexican Chocolate Pound Cake from Cottage Grove House […]
[…] If you want to check it out, go find the Donna Hay Apr/May 2012 issue. But it was Seana’s Mexican chocolate pound cake that inspired me to hunt for a Bundt pan. Oops, wait a minute. First, caramel sauce. […]
Lovely cake, looks delicious! :-) Pound cake is one of my favorites and if it is chocolate pound cake the better it is!!
Michael ;-)
http://michaelswoodcraft.wordpress.com/2013/12/11/ultimate-chocolate-chip-cake/
[…] If you want to check it out, go find the Donna Hay Apr/May 2012 issue. But it was Seana’s Mexican chocolate pound cake that inspired me to hunt for a Bundt pan. Oops, wait a minute. First, caramel sauce. […]