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Mexican Chocolate Pound Cake
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Main Ingredient
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Category: Cakes
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Cuisine: Mexican
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Prep Time: 0 min(s)
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Cook Time: 70 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: MarySue
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Posted On: May 07, 2020
Number of Servings:
Ingredients:
- 8 ounces - Semisweet Chocolate Baking Squares chopped
- 1 cups - Butter softened
- 1 1/2 cups - Granulated Sugar
- 4 - Large Eggs
- 1/2 cups - Chocolate Syrup
- 2 teaspoons - Vanilla Extract
- 2 1/2 cups - All Purpose Flour
- 1 teaspoons - Ground Cinnamon
- 1/4 teaspoons - Baking Soda
- 1/8 teaspoons - Salt
- 1 cups - Buttermilk
- - Powdered Sugar optional
- - Toasted sliced almonds garnish
Directions:
1. Preheat oven to 325°. 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 stand 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.
2. Combine flour, cinnamon, baking soda and salt; 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 (14-cup) tube pan.
3. 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. Garnish, if desired.
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