Mexican Chocolate Pound Cake Recipes

BUTTERMILK-MEXICAN CHOCOLATE POUND CAKE

Steps:

• Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
• Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add 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 3 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 greased and floured 10-inch tube pan or a 12-cup 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 a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
• 2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed.

MEXICAN CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350º.
• Generously grease and flour pans (see description above).
• Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
• Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
• Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
• Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
• Scrape down sides and add remaining flour mixture. Beat well.
• Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
• Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.

MEXICAN CHOCOLATE POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees. Generously grease and flour 2 - 9x5 loaf pans. Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl. Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy. Add eggs, one at a time, beating well and scraping down sides and bottom of bowl before each addition. Add half the flour mixture and beat well, then add the milk, coffee and vanilla. Scrape down sides and add remaining flour mixture. Beat well. Pour batter into prepared pans. Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 65-70 minutes. Cool for 20 minutes in pan, then invert onto rack. Cool to room temperature. Slice and serve with whipped cream and/or vanilla, chocolate or coffee ice cream. Muy Bueno!

MEXICAN CHOCOLATE POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees. Microwave chocolate baking squares in a microwave safe bowl at HIGH for 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15 second intervals. 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, one at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla until smooth.
• 2. Combine flour and next 3 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 greased and floured 10 inch tube pan.
• 3. Bake at 325 degrees for one hour and ten minutes or until a long wooded pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan to wire rack and let cool completely. Sprinkle with powdered sugar and garnish with sliced almonds