Recipe Background
Mexican Chocolate Pound Cake does things differently. First off, unlike traditional pound cake, the buttery flavor of the cake is infused with chocolate (always a good idea) and with cinnamon, which adds a note of warmth to the richness. Then, it serves the cake with a spiced chocolate sauce to really increase the decadence and the subtle spice flavors. It's hard to say no to Mexican Chocolate Pound Cake, and even harder to say no to more of it!
Mexican Chocolate Pound Cake does things differently. First off, unlike traditional pound cake, the buttery flavor of the cake is infused with chocolate (always a good idea) and with cinnamon, which adds a note of warmth to the richness. Then, it serves the cake with a spiced chocolate sauce to really increase the decadence and the subtle spice flavors. It's hard to say no to Mexican Chocolate Pound Cake, and even harder to say no to more of it!
Ingredients
For the pound cake:
- 2 1/2 cups all-purpose flour plus more, to taste, for dusting the pan
- 1 (8-ounce) package semi-sweet chocolate baking squares chopped
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup chocolate syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup buttermilk
- powdered sugar optional, to taste, for topping
- almonds optional, to taste, toasted, for garnish
For the Mexican chocolate sauce:
- 1 (8-ounce) package semi-sweet chocolate baking squares chopped
- 3/4 cup whipping cream
- 2 teaspoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
- salt to taste
- 1 tablespoon butter
Directions
- Preheat the oven to 325 degrees F.
- Grease a 10-inch tube pan, and then, using the extra flour, lightly dust the pan.
- In a microwave-safe bowl, microwave 1 package of the chocolate squares on high heat, stirring in 15 second increments, until the chocolate is melted and smooth, about 1 minute 15 seconds.
- Beat 1 cup of the butter at medium speed with an electric stand mixer until creamy, about 2 minutes.
- Gradually add the granulated sugar to the butter, beating until it is light and fluffy, about 5-7 minutes.
- Add the eggs to the butter mixture, one at a time, and beat just until the yellow disappears after each addition.
- Stir in the melted chocolate, the chocolate syrup, and the vanilla until smooth.
- Combine the remaining 2 1/2 cups of the flour, 1 teaspoon of the cinnamon, the baking soda, and 1/8 teaspoon of the salt.
- Add the flour mixture and the buttermilk to the chocolate mixture, alternating between the two and beating just until blended after each addition. Begin and end with the flour mixture.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 10 minutes.
- Cool the cake in the pan on a wire rack, about 10-15 minutes.
- Transfer the cake from the pan and let it cool completely on a wire rack, about 1 hour 30 minutes.
- Dust the cake with the powdered sugar and top with the toasted almonds.
- In a small saucepan over low heat, add the remaining package of chocolate squares, the whipping cream, the brown sugar, the remaining cinnamon, the almond extract, and the salt.
- Cook, whisking occasionally, until the mixture is smooth and the chocolate is melted, about 3-4 minutes.
- Transfer the saucepan from the heat.
- Whisk in the remaining butter until melted.
- Serve the cake with the Mexican chocolate sauce.
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