Mexican Chocolate Cake

 

Mex_choc_cake-modThis recipe has been modified from the original.

Cake Ingredients:

  • 2 sticks (1 cup) unsalted butter
  • 1/2 cup Dutch-process unsweetened cocoa powder
  • 3/4 cup strong coffee
  • 2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup well-shaken buttermilk
  • 1 tablespoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt

Cake Directions

  1. Put oven rack in middle position and preheat oven to 350°F. Butter bundt cake pan well and dust with flour, knocking out excess.
  2. Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add coffee and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
  3. Sift together flour, baking soda, cinnamon, chili powder, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don’t worry if there are lumps).
  4. Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
  5. Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

Glaze

Melt 1/4 cup of unsalted butter in a 2-quart heavy saucepan over low heat, then stir in 1/4 cup half-and-half and 1/4 cup Kahlua.  Add 1-cup semi-sweet chocolate chips and cook, stirring, until smooth. Remove from heat and cool glaze until slightly thickened, about 5 minutes.

Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

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