The subtle taste of cinnamon adds a depth of flavor to this Mexican Chocolate Cake. It was inspired by a recipe in The Southern Cake Book.
There are three things that make this cake exceptional. It’s baked in one of the most beautiful pans ever. It’s presented on a gorgeous cake stand. Last but definitely most important, it tastes good! If you like a little bit of spice with your chocolate, then this is for you. I’ve had some chocolate spice combos that would frighten a dragon but this isn’t one of them. There’s lots of chocolate in this cake and only one teaspoon of cinnamon that provides a little kick.
While on the subject of chocolate; if a recipe call for more chocolate baking squares than you have on hand there are substitutions. Please note the options listed below are for semi-sweet chocolate.
Semi-Sweet Chocolate Substitutions
- 3 TBS chocolate chips for every 1-ounce semi-sweet baking chocolate.
- 1-ounce bittersweet baking chocolate for every 1-ounce semi-sweet bittersweet baking chocolate.
- 1-ounce unsweetened baking chocolate and 1 tablespoon granulated sugar for every 1-ounce semi-sweet baking chocolate.
- 3 level TBS unsweetened cocoa powder, 3 TBS sugar and 1 TBS butter or shortening for every 1 ounces of semi-sweet baking chocolate.
After the cake cooled, I debated on whether to make a chocolate glaze or serve additional chocolate syrup on the side. Instead I brushed the cake with simple syrup and that was plenty. Brushing cakes with a simple syrup especially those that aren’t frosted or glazed helps to seal in and add moisture. To make simple syrup boil 1-part sugar to 1-part water until sugar is completely dissolved and allow to cool before using.
I apply simple syrup to my cakes with a pastry brush. Some bakers apply it from a spray bottle or even spoon it on. Whatever method you choose; use a light hand a little simple syrup goes a long way. You can also flavor it with extracts, coffee and liqueurs.This would be a great dessert for Cinco de Mayo. I know I’m rushing things a bit but there’s nothing wrong with planning ahead.
- 1 (8-oz.) package semisweet chocolate baking squares, chopped
- 1 cup butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- ½ cup chocolate syrup
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup buttermilk
- Powdered sugar (optional)
- Preheat oven to 325°.
- Microwave chocolate baking squares in a microwave-safe bowl on HIGH at 45 second intervals until chocolate is melted and smooth, stirring at each interval.
- Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating approximately 5 minutes or until light and fluffy.
- Add eggs, 1 at a time, beating just until yolk 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 (14-cup) tube or 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 wire rack, and let cool completely (about 1 hour and 30 minutes).
- Optional: sprinkle with powdered sugar, brush with simple syrup, make a powdered sugar glaze or serve with additional chocolate syrup.
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