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.
Provided by Charmie777
Categories Dessert
Time 1h10m
Yield 1 bundt pan
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 8024.1, Fat 416.9, SaturatedFat 252.5, Cholesterol 2104.3, Sodium 2572.6, Carbohydrate 1030.5, Fiber 43.2, Sugar 637.4, Protein 108.3
MEXICAN CHOCOLATE POUND CAKE
I got this original recipe from Southern Living. I have seen other recipes for this cake, but I have tried this one and it is really good. Hope you enjoy this one. Picture by Southern Living
Provided by Linda Griffith
Categories Cakes
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees. Microwave chocolate baking squares in a microwave safe bowl at HIGH for 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15 second intervals. Beat butter at medium speed with a heavy duty electric mixer 2 minutes or until creamy;. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, one at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla until smooth.
- 2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10 inch tube pan.
- 3. Bake at 325 degrees for one hour and ten minutes or until a long wooded pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan to wire rack and let cool completely. Sprinkle with powdered sugar and garnish with sliced almonds
MEXICAN CHOCOLATE POUND CAKE
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)
Provided by Kelly Williams
Categories Chocolate
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Preheat 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!
BUTTERMILK-MEXICAN CHOCOLATE POUND CAKE
This bundt cake is so moist and the chocolate and cinnamon combo resembles Mexican chocolate Yummy! From Southern Living.
Provided by Marz7215
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
- Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
- Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
- 2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed.
MEXICAN CHOCOLATE CAKE
Not only is this cake super easy to make you can impress all of your vegan friends. Very elegant looking with the chocolate glaze and dipped strawberries. es muy bien! (cooking and prep times do not include cooling and drying)
Provided by kleigh83
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350*F.
- Lightly coat an 8" round cake pan with vegetable cooking spray.
- Combine all cake ingredients in a mixing bowl and stir until smooth.
- Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
- Cool in the pan on a wire rack for 10 minutes.
- Remove from pan and cool completely.
- When the cake has cooled whisk together the first three glaze ingredients.
- Dip each strawberry into the glaze and set aside.
- Pour the remaining glaze over the cake and arrange the strawberries on top.
- Set aside to dry- about 30 minutes.
Nutrition Facts : Calories 458.6, Fat 11.1, SaturatedFat 1.3, Sodium 312.2, Carbohydrate 87.7, Fiber 5.3, Sugar 54.3, Protein 6.1
CHOCOLATE POUND CAKE
Hmm, chocolate. I clipped this from the Montreal Gazette who, in return, got this from Susan Hermann Loomis's cookbook the French Farmhouse cookbook. They include suggestions like adding chocolate chunks in the batter, or to double the batch and bake it in two layers with red currant jelly between the layers. I've made this twice for my brother and father's birthdays, with chocolate ganache as icing. the recipe includes a pinch of sea salt, but I use regular salt and it has turned out delicious.
Provided by Studentchef
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Thoroughly butter and flour a 9 inch springform pan.
- Cut a piece of parchment paper to fit into the pan, and butter and flour again.
- Sift the flour cocoa and salt onto a piece of parchment paper.
- If using an electric mixer, use the whisk attachment if you have one. In the bowl of the mixng bowl or in another large bowl, whisk the egg yolks and all but one tablespoon of the sugar. until they are foamy, pale yellow, and have at least doubled in size. Whisk in the vanilla extract.
- Sprinkle the shifted ingredients into the yolk mixture and whisk it in quickly. Don't be concerned if the flour sticks to the sides of the bowl.
- Add the butter in thirds, whisking continously, scraping all the flour down the sides of the bowl. Mix the batter once more forcefully, so everything is combined well.
- In a medium sized bowl whisk the egg whites with a pinch of salt until they are white and foamy but still quite liquid. Add the 1 tablespoon of sugar into the egg whites and beat until whiter and firmer but still this side of forming soft peaks.
- incorporate on fourth of the egg whites into the batter. Then add the remaining batter until they are completely incorporated.
- Turn the batter into the pan and bake in the center of the oven until the batter springs back and cake tester comes out clean, about 25 minutes.
- Let cool for 5 minutes, then loosen the edge of the mould. After 15 minutes cooling, remove the cake from the pan, and let it cool thoroughly on a wire rack.
Nutrition Facts : Calories 511.8, Fat 31.4, SaturatedFat 18.7, Cholesterol 212.2, Sodium 149.2, Carbohydrate 53.6, Fiber 2.9, Sugar 33.9, Protein 8
GRILLED POUND CAKE; MEXICAN CHOCOLATE SAUCE & TROPICAL FRUIT
Recipe by Michelle Bernstein, From Miami's Hottest Latin Party. This recipe originally appeared in June, 2006. "Here, she tops slices of warm grilled cake with a fantastic Mexican-inspired chocolate sauce flavored with cocoa, cinnamon and chile powder." My girlfriend Judy and I made this for some guests. I was worried about the chile powder in the chocolate and the basil in the fruit salad but it really worked well together and we enjoyed it very much. Judy is friends with Michelle Bernstein so she wanted to try some of her recipes. Judy has lived in Mexico as well as Italy when they left Cuba and then ended up in Miami by way of Lancaster, Pa. So her recipes take me along for the ride. This could be made with pineapple, as well.
Provided by Manami
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- MAKE THE WHIPPED CREAM:
- In a medium bowl, using an electric mixer, softly whip the heavy cream.
- Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
- Refrigerate the whipped cream.
- MAKE THE CHOCOLATE SAUCE:
- In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
- Add the chocolate chips and vanilla.
- Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
- MAKE THE FRUIT SALAD:
- In a medium bowl, toss the mango and papaya with the basil and vanilla.
- PREPARE THE POUND CAKE:
- Light a grill or preheat a grill pan.
- Butter both sides of the pound cake slices.
- Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
- Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
- Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
- Pass the remaining chocolate sauce at the table.
- **MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.
Nutrition Facts : Calories 737.9, Fat 60.9, SaturatedFat 25.2, Cholesterol 105.3, Sodium 35.2, Carbohydrate 44.4, Fiber 8.6, Sugar 30.7, Protein 12.7
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BUTTERMILK-MEXICAN CHOCOLATE POUND CAKE RECIPE
From myrecipes.com
4.5/5 (21)Total Time 3 hrs 10 minsServings 12
- Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
- Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
- Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
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