Mexican Chocolate Cake
"Delicious, requested in your newsletter. It is from Bon Apetit, February 1995"
- Ready In:
- 1hr 40mins
- Ingredients:
- 18
- Yields:
-
1 Cake
- Serves:
- 12
ingredients
-
For Cake
- 2 cups sugar
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups buttermilk
- 1 cup unsalted butter
- 3⁄4 cup unsweetened cocoa powder
- 2 large eggs, beaten to blend
- 1 1⁄2 teaspoons vanilla
-
For Frosting
- 1⁄2 cup unsalted butter
- 1⁄2 cup unsweetened cocoa powder
- 6 tablespoons buttermilk
- 1 1⁄2 teaspoons instant espresso powder
- 1 1⁄2 teaspoons vanilla
- 1⁄2 teaspoon cinnamon
- 1 (1 lb) box powdered sugar
- 2 cups chopped toasted pecans
directions
- For Cake: Preheat oven to 350 degrees Fahrenheit.
- Butter and flour 13x9x2-inch baking pan.
- Combine sugar, flour, cinnamon, baking soda, and salt in large bowl.
- Whisk buttermilk, butter, and cocoa powder in heavy large saucepan over medium-low heat until butter melts.
- Pour over flour mixture and whisk to combine.
- Add eggs and vanilla; whisk to blend.
- Pout into pan.
- Bake until tester inserted into center comes out clean, about 40 minutes.
- Transfer to rack and cool completely.
- Run knife around pan sides to loosen cake.
- Turn cake out onto platter.
- Spread frosting over top and sides of cake.
- Press enough pecans onto sides of cake to cover.
- Sprinkle cake with remaining pecans.
- (Can be made 1 day ahead. Cover; let stand at room temperature.) For Frosting: Melt butter in medium saucepan over medium heat.
- Add cocoa, buttermilk, espresso powder, vanilla, and cinnamon; whisk until smooth.
- Remove from heat.
- Place powdered sugar in bowl.
- Pour hot cocoa mixture over.
- Using electric mixer, beat until smooth.
- Use immediately.
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