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.
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)
- Preheat oven to 325°F.
- 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.
- 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 (14 cup) tube pan).
- Bake for 1 hour and 10 minutes or until a long wooden pick inserted in the center of the cake comes out clean.
- 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).
- Sprinkle with powdered sugar, if desired; and garnish, if desired.
Yields 16 servings