Otherwise known as “Mexican Chocolate Pound Cake”, this just might be the dessert you’re looking to serve this Cinco de Mayo. But, consider it also as a breakfast option. Last Saturday morning, during a visit to Starbucks, I ordered their (unfortunately seasonal) Cinnamon Chocolate bread that was very similar to this. And, yes, I ate it for breakfast with my coffee. Like this cake, it was densely rich with chocolate and a hint of cinnamon, while moist in texture.
Ben and I have been snacking on this cake all week. After sending a generous portion to the family of eight next door, we still had plenty left (more than half) to fatten us up. So, every evening for the last few days has consisted of a Frasier marathon on Netflix, with a slice of this chocolate cake. Did I say every evening? Don’t tell Ben, but I just might have had a slice every morning after he left for work, too. 😉
- 8 ounces semisweet chocolate baking squares , chopped
- 1 cup butter , softened
- 1 1/2 cups sugar
- 4 large eggs
- 1/2 cup chocolate syrup
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup buttermilk
- Powdered sugar
Preheat oven to 325 degrees F. Grease and flour a tube or bundt pan; set aside.
Place the chocolate in a microwave safe bowl and heat on high for 1 minute and 30 seconds, stirring every 15 seconds until the chocolate is melted and smooth; set aside. In a large mixing bowl, beat the butter on medium high speed until creamy, about 2 minutes. Gradually add the sugar, beating for 5 to 7 minutes, until light and fluffy. Add eggs, 1 at a time, fully mixing into the batter after each addition. Stir in the melted chocolate, chocolate syrup, and vanilla extract until incorporated.
In a separate medium bowl, whisk together the flour, cinnamon, baking soda and salt. With the mixer on low-speed, alternately add the flour then the buttermilk to the butter/sugar mixture in 3 to 4 stages, starting and ending with the flour. Blend well after each addition. Pour the batter into the prepared pan.
Bake at 325 for 1 hour and 10 minutes, or until a long wooden pick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes, then invert the cake out from the pan onto the wire rack and allow to cool completely (about 2 hours). Once completely cooled, sprinkle with powdered sugar and cut into 1-inch slices.
Source: Adapted from a Southern Living postcard