Best 2 Mexican Chocolate Pound Cake Recipes

Embark on a culinary journey to the heart of Mexican tradition with our exploration of the delectable Mexican chocolate pound cake. Savor the rich fusion of flavors as we guide you through the steps of creating this indulgent treat, from selecting the finest ingredients to mastering the art of baking. Discover the secrets behind achieving a moist, crumbly texture and a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or just starting your culinary adventure, join us as we unveil the secrets of this classic Mexican dessert and transform your kitchen into a haven of sweet aromas.

Here are our top 2 tried and tested recipes!

BUTTERMILK-MEXICAN CHOCOLATE POUND CAKE

Buttermilk-Mexican Chocolate Pound Cake image

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

Ingredients

1 (8 ounce) package semi-sweet chocolate baking squares, chopped*
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
powdered sugar

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 POUND CAKE

Mexican Chocolate Pound Cake image

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

Ingredients

3 1/2 cups flour
1 cup unsweetened baking cocoa, mexican if possible for authenticity
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
1 lb. (4 sticks) unsalted butter
2 cups light or dark brown sugar
1 cup sugar
6 eggs, room temp
1/2 cup milk, room temp
1/2 cup strong coffee or espresso, cooled to room temp
1 tsp. vanilla

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!

Tips:

Use high-quality chocolate: The quality of the chocolate you use will greatly affect the flavor of your cake. Look for a chocolate with a high cacao content (at least 60%) and a rich, complex flavor.
Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a water bath: Baking the cake in a water bath will help to keep it moist and prevent it from drying out.
Let the cake cool completely before serving: This will allow the flavors to develop and the cake to set properly.

Conclusion:

Mexican chocolate pound cake is a delicious and decadent dessert that is perfect for any occasion. With its rich, chocolatey flavor and moist, tender texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Mexican chocolate pound cake a try. You won't be disappointed.

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