Mexican Chocolate Pound Cake

Name: Mexican Chocolate Pound Cake
Prep time: 3 h 14 min
Cook time: 3 h 14 min
Total time: 3 h 14 min
Yield: 16
Cuisine: Mexican
Ingredients: 16 servings Garnish: toasted sliced almonds; 227 grams package semisweet chocolate baking squares, chopped; 0 teaspoons baking soda; 237 milliliters butter, softened; 237 milliliters buttermilk; 16 servings Mexican Chocolate Sauce; 118 milliliters chocolate syrup; 4 larges eggs; 591 milliliters all-purpose flour; 355 milliliters granulated sugar; 1 teaspoon ground cinnamon; 0 teaspoons salt; 2 teaspoons vanilla extract

Mexican Chocolate Pound Cake might be just the Mexican recipe you are searching for. This recipe serves 16. This recipe covers 19% of your daily requirements of vitamins and minerals. This dessert has 545 calories, 12g of protein, and 36g of fat per serving. A mixture of flour, salt, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 3 hours and 14 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Microwave chocolate baking squares in a microwave-safe bowl at HIGH 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.

Ingredients you will need

Granulated Sugar

Chocolate

Butter

Equipment you will use

Stand Mixer

Microwave

Bowl

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 (14-cup) tube pan.

Equipment you will use

Frying 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 (about 1 hour and 30 minutes).

Equipment you will use

Wire Rack

Oven

Frying Pan

Sprinkle with powdered sugar, if desired.

Ingredients you will need

Powdered Sugar

Serve with Mexican Chocolate Sauce.

Ingredients you will need

Hot Fudge Sauce

Garnish, if desired.

*2 (4-oz.) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon.

Ingredients you will need

Ground Cinnamon

Chocolate

Note: We tested with Nestle Abuelita Marqueta Mexican chocolate.

Ingredients you will need

Chocolate

Equipment

Ingredients

Servings:

16servings

Garnish: toasted sliced almonds 227grams

package semisweet chocolate baking squares, chopped 0teaspoons

baking soda 237milliliters

butter, softened 237milliliters

buttermilk 16servings

Mexican Chocolate Sauce 118milliliters

chocolate syrup 4larges

eggs 591milliliters

all-purpose flour 355milliliters

granulated sugar 1teaspoon

ground cinnamon 0teaspoons

salt 2teaspoons

vanilla extract

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.