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.