Mexican Chocolate Cake

Course : Cakes
Serves: 1
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2 cups sugar
1 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup unsalted butter
1/2 cup unsweetened cocoa powder
6 tablespoons buttermilk
2 teaspoons instant coffee powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 package powdered sugar -- (1-pound)

Preparation / Directions:

For cake: Preheat oven to 350 degrees. Butter and flour 13x9-inch baking pan. Mix sugar, flour, cinnamon, baking soda and salt in large bowl. Whisk buttermilk, butter and cocoa powder in heavy large saucepan over medium-low heat until butter melts. Pour over flour mixture and whisk until blended. Whisk eggs and vanilla in small bowl. Add to cake batter and whisk to blend. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool completely. When cool, run knife around sides of pan to loosen cake. Turn out cake onto platter. For frosting: Melt butter in medium saucepan. Add cocoa, buttermilk, coffee powder, vanilla and cinnamon; whisk until smooth. Remove from heat. Place powdered sugar in bowl. Pour hot cocoa mixture over. Using electric mixer, beat until smooth. Immediately frost cake. Prep Time: 20 minutes Cook Time: 40 minutes Makes: 12 servings This cake is such a nice change of pace from the usual chocolate cake. I add cinnamon to create the flavor of the Mexican chocolate, Ibara.


Nutritional Information:

5078 Calories (kcal); 304g Total Fat; (50% calories from fat); 51g Protein; 610g Carbohydrate; 1135mg Cholesterol; 2452mg Sodium

8 Kitchen's say:
  (2 3/4 Stars!)
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