Buttermilk Mexican Chocolate Pound Cake
Sept 18, 2021 0:37:28 GMT -5
Post by bloodbought on Sept 18, 2021 0:37:28 GMT -5
BUTTERMILK MEXICAN CHOCOLATE POUND CAKE
yield 12 TO 16 SERVINGS prep time 20 MINUTES cook time 1 HOUR 10 MINUTES total time 1 HOUR 30 MINUTES
INGREDIENTS
8 ounces (226g) Mexican chocolate, roughly chopped*
2 & 1/2 cups (300g) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) firmly packed light brown sugar
4 large eggs
1/2 cup (118ml) chocolate syrup
2 teaspoons vanilla extract
1 cup (236ml) buttermilk
confectioners' sugar, for garnish
INSTRUCTIONS
Preheat oven to 325°F. Generously grease a 12-cup Bundt pan or a 10-inch tube pan.
Place the chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the chocolate melts when stirred. Stir until smooth.
Set aside to cool completely.
Whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Stir in the melted chocolate, chocolate syrup, and vanilla.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
Transfer the batter to the prepared pan. Bake for 1 hour to 1 hour 10 minutes, or until a pick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 10-15 minutes. Then transfer the cake to a wire rack to cool completely.
Sprinkle with confectioners' sugar before serving.
NOTES
*Look for Mexican chocolate with the international foods. Don't confuse it with Mexican chocolate powders for making hot chocolate. If you don't have access to Mexican chocolate, you can substitute semisweet chocolate plus 2 teaspoons ground cinnamon.
link
yield 12 TO 16 SERVINGS prep time 20 MINUTES cook time 1 HOUR 10 MINUTES total time 1 HOUR 30 MINUTES
INGREDIENTS
8 ounces (226g) Mexican chocolate, roughly chopped*
2 & 1/2 cups (300g) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1/2 cup (100g) firmly packed light brown sugar
4 large eggs
1/2 cup (118ml) chocolate syrup
2 teaspoons vanilla extract
1 cup (236ml) buttermilk
confectioners' sugar, for garnish
INSTRUCTIONS
Preheat oven to 325°F. Generously grease a 12-cup Bundt pan or a 10-inch tube pan.
Place the chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the chocolate melts when stirred. Stir until smooth.
Set aside to cool completely.
Whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Stir in the melted chocolate, chocolate syrup, and vanilla.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of buttermilk. Mix just until combined.
Transfer the batter to the prepared pan. Bake for 1 hour to 1 hour 10 minutes, or until a pick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 10-15 minutes. Then transfer the cake to a wire rack to cool completely.
Sprinkle with confectioners' sugar before serving.
NOTES
*Look for Mexican chocolate with the international foods. Don't confuse it with Mexican chocolate powders for making hot chocolate. If you don't have access to Mexican chocolate, you can substitute semisweet chocolate plus 2 teaspoons ground cinnamon.
link
