Cakes
Mexican Chocolate Pound Cake Recipe
Passive Time | 195 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 250 g semisweet chocolate baking squares chopped
- 1 cup butter softened
- 1 cups ½granulated sugar
- 4 Large Eggs
- cup ½chocolate syrup
- 2 tsp vanilla extract
- 2 cups ½all-purpose flour
- 1 tsp ground cinnamon
- tsp ¼baking soda
- 1/8 tsp Salt
- 1 cup Buttermilk
- powdered sugar optional
- Sliced almond roasted
For Chocolate Sauce
- 250 g semisweet chocolate baking squares chopped
- cup ¾whipping cream
- 2 tsp light-brown sugar
- tsp ¼ground cinnamon
- tsp ¼almond extract
- Pinch of salt
- 1 tsp butter
Ingredients
For Chocolate Sauce
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Instructions
Preparing the chocolate sauce
- Cook the chocolate, whipping cream, sugar, cinnamon, almon extract and salt in a small saucepan over low heat, whisking occasionally, until mixture is smooth and chocolate is melted, about 3 to minutes.
- Remove from heat and whisk in butter until melted.
- Serve immediately.
Baking the cake
- Preheat oven to 325°.
- Microwave chocolate baking squares in a microwave-safe bowl at high until chocolate is melted and smooth, stirring at 15-second intervals.
- Beat the butter at medium speed with a heavy-duty electric stand mixer until creamy, about 2 minutes.
- Gradually add granulated sugar, beating until light and fluffy about 5 to 7 minutes.
- 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 the flour, ground cinnamon, baking soda and salt.
- Add the dry ingredients to the 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 greased and floured 10” (14-cup) tube 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.
- Sprinkle with powdered sugar and almonds.
- Serve with chocolate sauce.