Mexican Chocolate Pound Cake
Ingredients
for cake
1 cup semi-sweet chocolate chips, or 8oz of chocolate baking squares
1 cup softened unsalted butter, read post for more info on what you shouldn't do
1 1/2 cups granulated sugar
4 large eggs
1/2 cup easy hot fudge sauce + coconut + sea salt (see recipe below)
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup buttermilk, if you want substitute 3/4 yogurt + 1/4 cup milk
for easy hot fudge sauce + coconut + sea salt
1 cup coconut milk
1/3 cup cocoa powder
5 tablespoon sugar
1/4 teaspoon vanilla extract
pinch of sea salt
for garnishes
powdered sugar
cinnamon sugar
drizzle melted chocolate
drizzle reserved easy hot fudge sauce + coconut + sea salt
Preparation
1
Preheat oven to 325°.
2
Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy.
3
Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy.
4
Add eggs, 1 at a time, beating just until yellow disappears after each addition.
5
Microwave chocolate chips or baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals.
6
Make the easy hot fudge sauce + coconut + sea salt.
7
Combine all of the ingredients in a medium bowl.
8
Heat over a double boiler, whisking constantly.
9
Heat until the cocoa powder has dissolved and the mixture is smooth. (2 min)
10
Let it cool on the countertop.
11
Stir in melted chocolate, easy hot fudge sauce + coconut + sea salt, and vanilla until smooth.
12
Combine flour, cinnamon, baking soda and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
13
Beat at low speed just until blended after each addition.
14
Pour batter into a greased and floured 10-inch (14-cup) tube pan.
15
Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Checked it every five minutes after one hour has elapsed.
16
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes).
17
Sprinkle with powdered sugar, if desired, or garnish with any of the other suggestions.
18
And as always, Chow!
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About
Rich and dense however at the same time somehow fluffy and definitely chocolatey. This cake can certainly be the subject of many ahhh's and ohhh's of the next family gathering or church potluck.
Yield:
1 10-inch tube pan or bundt pan
Added:
Thursday, August 28, 2014 - 9:59am
