Community Pick
Mexican Chocolate Pound Cake
"The addition of cocoa and cinnamon makes this a Mexican classic! You can make this into one 10-inch bundt, two 9x5 loaf cakes, or four 8x4 loaf cakes. NOTE: Don't overbake or this will be dry. Posted for 'Zaar World Tour II."
photo by Wildflour
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 bundt pan
ingredients
- 3 1⁄2 cups flour
- 1 cup unsweetened cocoa powder (use Mexican for authenticity!)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 lb unsalted butter, at room temp
- 2 cups light brown sugar
- 1 cup sugar
- 6 eggs, at room temp
- 1⁄2 cup whole milk, at room temp
- 1⁄2 cup strong coffee, at room temp
- 1 teaspoon vanilla
directions
- Preheat oven to 350º.
- Generously grease and flour pans (see description above).
- Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
- Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
- Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
- Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
- Scrape down sides and add remaining flour mixture. Beat well.
- Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
- Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.
Questions & Replies
-
The recipe asks for Mexican unsweetened cocoa powder. I only find Mexican cocoa powder for hot chocolate. Is this the same? If not what brand do you use and where can it be purchased?
Reviews
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Great pound cake with a hint of cinnamon. The consistency is something between a brownie and a cake. I cut the recipe in half and baked it in a loaf pan. Mine took 68 minutes at 350. I also made it lower-fat by cutting the butter in half and adding back the same amount of applesauce. The cake is so dense and rich that no one would guess it was lower in fat. -
This recipe works very good with cannabis butter. And I used dark cocoa for half of the cocoa. It came out wonderful. Thanks this is a keeper. -
Forgive me if my review comes up several times... Whoops! I'm frightfully low tech, as young as I am. Bwahaha!!! Okay. I made it again... and, wouldn't you know it? I forgot 1/2 cup of the flour. T_T This might have been a happy accident though. Last time I made it it took long to cook, but it ended up dry. This time, it also took long to cook... but the crumb was light (Deceptively light... like a blimp masquerading as a pigeon...) and moist. Holy cow! Yeah, this is now officially a favorite. Thank you from the bottom of our Corazones Mexicanos! -
This is a KEEPER!!! Cut the recipe in half, and used Smart Balance w/ EggBeaters to lower the fat and cholesterol. Also only used about 1 cup of sugars. Batter seemed thin, but it baked up nice and light. Perfect base for seasonal berries topped w/ lemon cream. YUMMY!! Thanks for sharing. -
This is an incredible cake with complex flavors. I made two 9x5 loaves, and they took 48 minutes to bake at 350 degrees. When you first take a bite, the cinnamon comes through, warm and homey. Then, the rich chocolate and coffee flavors emerge. I served this with a scoop of butter pecan ice cream as part of my Cinco de Mayo menu. It's a snap to make with a mixer, and will become a welcome part of my dessert indulgences! Thank you!
see 20 more reviews
RECIPE SUBMITTED BY
Charmie777
United States
