We replicated the flavor profile of Mexican chocolate using semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle. This moist pound cake is equally delicious without the sauce.
Preheat oven to 325°. Microwave chocolate 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. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated 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 (14-cup) tube 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). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce. Garnish, if desired.
*2 (4-oz.) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon.
Note: We tested with Nestle Abuelita Marqueta Mexican chocolate.
I've made this cake many, many times though I've never made the sauce. The pound cake is perfect without it. Not too sweet, just the right amount of chocolate. My kids love it! I use semi-sweet morsels and cinnamon instead of mexican chocolate. I use a non-stick bundt pan, let it cool about 10 minutes then turn it out onto a wire rack. With one good whack it pops right out. I serve it sprinkled with powdered sugar pan side up...looks pretty. Love the texture and density of this pound cake.
I was very disappointed with this recipe. I followed it to the letter and did not overcook the cake. It turned ou dense, thick, and dry. My family had to constantly drink water to help tolerate eating it.
This cake is delicious but very difficult to remove from pan. I followed all directions explicitly. After setting out to cool in pan, the cake stuck to the pan and pulled away leaving very rough sides when turning out of pan. Turning out onto rack was an added problem. The rack lines indented the top of the cake making it look terrible for presentation. It also fell about 1 to 1 and 1/2 inches. Tasted wonderful but could be named the ugly cake. HELP!! I have tried it several times with same results.
LOVE this recipe! I only had 1 stick of unsalted butter and 1 stick of salter butter so I just omitted the salt. I baked it for 1 hour at 325 and another 10 minutes at 350 and it was perfect!! Came right out of the bundt pan and tastes so good. I tried to make the sauce that goes with it but failed miserably; however, the cake does not need it! It is so moist and sweet on its own! I will make this in the future.
This is wonderful! I used the Nestle Abuelita Marqueta Mexican Chocolate AND omitted the cinnamon. We had no chocolate syrup to add and it was still moist. I cooked it for an hour and then turned off the oven and let it sit for just 5 minutes more. Its flavor is rich and it bakes very nicely. Simple and tasty!