Mexican Chocolate Pound Cake


Mexican Chocolate Pound Cake
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When I made this recipe, I receive several different comments. All were good, but different. I think, this is a wonderful pound cake!!!! It is light, moist and has a host of several flavors. If you are looking for a REAL CHOCOLATY pound cake, this is not for you. This pound cake has several complex flavors. While the chocolate flavor is clearing there, it is subtle which is why it makes this pound cake one of my very favorites. I don’t have a craving for chocolate, which makes this cake “chocolaty” enough for me. I served this dessert with the sauce and my family liked it, but it wasn’t their favorite chocolate cake. I also sent a piece to other friends without the sauce. I called them to tell them they probably needed the sauce. They had already consumed it and thought it was one of the best pound cakes that I have made. They loved the different flavors and thought it didn’t need any sauce. The consensus is this cake is so good, and it stands up with or without any extras. I think whipped topping would be good, but I didn’t have any to whip up. What’s so great about any pound cake is the ability to freeze and store. This Mexican Chocolate Cake will probably get better with time. I will definitely make this again soon and freeze---just in case we need a quick dessert to serve.
Mexican Chocolate Pound Cake
Print Recipe
When I made this recipe, I receive several different comments. All were good, but different. I think, this is a wonderful pound cake!!!! It is light, moist and has a host of several flavors. If you are looking for a REAL CHOCOLATY pound cake, this is not for you. This pound cake has several complex flavors. While the chocolate flavor is clearing there, it is subtle which is why it makes this pound cake one of my very favorites. I don’t have a craving for chocolate, which makes this cake “chocolaty” enough for me. I served this dessert with the sauce and my family liked it, but it wasn’t their favorite chocolate cake. I also sent a piece to other friends without the sauce. I called them to tell them they probably needed the sauce. They had already consumed it and thought it was one of the best pound cakes that I have made. They loved the different flavors and thought it didn’t need any sauce. The consensus is this cake is so good, and it stands up with or without any extras. I think whipped topping would be good, but I didn’t have any to whip up. What’s so great about any pound cake is the ability to freeze and store. This Mexican Chocolate Cake will probably get better with time. I will definitely make this again soon and freeze---just in case we need a quick dessert to serve.
Ingredients
Cake
Mexican Chocolate Sauce Recipe ( just in case you want to try it)
Servings:
Instructions
For the cake
  1. Preheat oven to 325°. 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.
  2. 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.
  3. 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 wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 ½ hours). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce.
For the chocolate sauce
  1. Cook first 6 ingredients in a small saucepan over low heat, whisking occasionally, 3 to 4 minutes or until mixture is smooth and chocolate is melted. Remove from heat. Whisk in butter until melted. Serve immediately.
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Mexican Chocolate Pound Cake
Print Recipe
When I made this recipe, I receive several different comments. All were good, but different. I think, this is a wonderful pound cake!!!! It is light, moist and has a host of several flavors. If you are looking for a REAL CHOCOLATY pound cake, this is not for you. This pound cake has several complex flavors. While the chocolate flavor is clearing there, it is subtle which is why it makes this pound cake one of my very favorites. I don’t have a craving for chocolate, which makes this cake “chocolaty” enough for me. I served this dessert with the sauce and my family liked it, but it wasn’t their favorite chocolate cake. I also sent a piece to other friends without the sauce. I called them to tell them they probably needed the sauce. They had already consumed it and thought it was one of the best pound cakes that I have made. They loved the different flavors and thought it didn’t need any sauce. The consensus is this cake is so good, and it stands up with or without any extras. I think whipped topping would be good, but I didn’t have any to whip up. What’s so great about any pound cake is the ability to freeze and store. This Mexican Chocolate Cake will probably get better with time. I will definitely make this again soon and freeze---just in case we need a quick dessert to serve.
Mexican Chocolate Pound Cake
Print Recipe
When I made this recipe, I receive several different comments. All were good, but different. I think, this is a wonderful pound cake!!!! It is light, moist and has a host of several flavors. If you are looking for a REAL CHOCOLATY pound cake, this is not for you. This pound cake has several complex flavors. While the chocolate flavor is clearing there, it is subtle which is why it makes this pound cake one of my very favorites. I don’t have a craving for chocolate, which makes this cake “chocolaty” enough for me. I served this dessert with the sauce and my family liked it, but it wasn’t their favorite chocolate cake. I also sent a piece to other friends without the sauce. I called them to tell them they probably needed the sauce. They had already consumed it and thought it was one of the best pound cakes that I have made. They loved the different flavors and thought it didn’t need any sauce. The consensus is this cake is so good, and it stands up with or without any extras. I think whipped topping would be good, but I didn’t have any to whip up. What’s so great about any pound cake is the ability to freeze and store. This Mexican Chocolate Cake will probably get better with time. I will definitely make this again soon and freeze---just in case we need a quick dessert to serve.
Ingredients
Cake
Mexican Chocolate Sauce Recipe ( just in case you want to try it)
Servings:
Instructions
For the cake
  1. Preheat oven to 325°. 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.
  2. 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.
  3. 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 wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 ½ hours). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce.
For the chocolate sauce
  1. Cook first 6 ingredients in a small saucepan over low heat, whisking occasionally, 3 to 4 minutes or until mixture is smooth and chocolate is melted. Remove from heat. Whisk in butter until melted. Serve immediately.
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