Buttermilk-Mexican Chocolate Pound Cake

Name: Buttermilk-Mexican Chocolate Pound Cake
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams package semisweet chocolate baking squares, chopped; 0 teaspoons baking soda; 237 milliliters butter, softened; 237 milliliters buttermilk; 118 milliliters chocolate syrup; 4 larges eggs; 591 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 12 servings Garnish: powdered sugar; 0 teaspoons salt; 355 milliliters sugar; 2 teaspoons vanilla extract

Buttermilk-Mexican Chocolate Pound Cake might be just the dessert you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 524 calories, 8g of protein, and 28g of fat. This recipe serves 12. If you have eggs, vanillan extract, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

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.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

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.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

Ingredients you will need

Chocolate Syrup

Chocolate

Vanilla

Egg

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.

Ingredients you will need

Buttermilk

Butter

All Purpose Flour

Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.

Equipment you will use

Kugelhopf 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.

Equipment you will use

Wire Rack

Oven

Frying Pan

Garnish, if desired.

*2 (4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestl Abuelita Mexican Chocolate.

Ingredients you will need

Semisweet Chocolate