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Recipes: Mexican chocolate pound cake

Official flag of Mexico
Official flag of Mexico

Recently a relative of mine moved to Mexico. Hopefully, he will be home during the Christmas holidays for a visit. In his honor, I want to bake something especially for him that will also speak to his change in residence.

There are several versions of chocolate pound cake, but I want to bake the Mexican version for my family member.

As I was sorting through a set of recipes I have been collecting for a period of time, I found this one for a Mexican chocolate pound cake. It was sent to me a while back compliments of Southern Living.


  • 1 (8 ounce) package semisweet chocolate baking squares, chopped*
  • 1 cup butter, softened
  • 1½ cups granulated sugar
  • 4 large eggs
  • ½ cup chocolate syrup
  • 2 teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup buttermilk
  • powdered sugar (optional)
  • Garnish: toasted sliced almonds

*2 (4.4 ounce) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon. (Nestle Abuelita Marqueta Mexican chocolate was the type substituted)


  1. Preheat oven to 325°F.
  2. 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.
  3. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy.
  4. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy.
  5. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  6. Stir in melted chocolate, chocolate syrup and vanilla, until smooth.
  7. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  8. Beat at low speed just until blended after each addition.
  9. Pour batter into a greased and floured 10-inch (14 cup) tube pan).
  10. Bake for 1 hour and 10 minutes or until a long wooden pick inserted in the center of the cake comes out clean.
  11. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack and let cool completely ( about 1 hour and 30 minutes).
  12. Sprinkle with powdered sugar, if desired; and garnish, if desired.

Yields 16 servings

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