mexican chocolate pound cake
(3 ratings)
I love pound cake! So velvety and buttery! And this Mexican version just takes it to a whole new level! I like it served with just whipped cream on top, but you can have it plain or with ice cream, too, if prefered! Enjoy! Ole! (Photo by me)
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(3 ratings)
yield
serving(s)
prep time
20 Min
cook time
1 Hr 10 Min
Ingredients For mexican chocolate pound cake
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3 1/2 cupsflour
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1 cupunsweetened baking cocoa, mexican if possible for authenticity
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2 tsp.cinnamon
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2 tsp.baking powder
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1/2 tsp.salt
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1 lb.(4 sticks) unsalted butter
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2 cupslight or dark brown sugar
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1 cupsugar
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6eggs, room temp
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1/2 cupmilk, room temp
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1/2 cupstrong coffee or espresso, cooled to room temp
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1 tsp.vanilla
How To Make mexican chocolate pound cake
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1Preheat oven to 350 degrees. Generously grease and flour 2 - 9x5 loaf pans. 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 and bottom 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 pans. Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 65-70 minutes. Cool for 20 minutes in pan, then invert onto rack. Cool to room temperature. Slice and serve with whipped cream and/or vanilla, chocolate or coffee ice cream. Muy Bueno!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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