Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--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.
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-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.
Baked this in a 9x13 pan and greatly adjusted baking time. Batter tasted great. Cake tasted just good, and was extremely dry, even though only baked for 35-40 minutes in this size pan. Won't make again. In fact, discarded leftovers.
I made this cake for a family party, and everyone raved about it. It was so moist and flavorful. It was about 18 hours from baking until we cut into it. I followed the directions exactly except I used semi-sweet chocolate chips instead of baking chocolate. I also made a duplicate cake for those of us that were gluten intolerant. I substituted my favorite gluten free "all purpose" flour blend one to one and added 1-1/4 tsp of xantham gum. It came out just as moist and delicious as the "normal" one. I'll definitely be making this one again.
I'm a tough critic when it comes to desserts, but this recipe is 'outstanding' worthy. I followed most of the directions to a tee with the exception of having forgotten the vanilla - I was worried this mistake would negatively impact the results and surprisingly/fortunately it did not! I/o using commercial chocolate syrup, I made my own - very easy - using a you-tube video (hershey cocoa, sugar, water, vanilla, pinch of salt). Perhaps the vanilla from my homemade syrup was enough. Also used 4 oz bar of ghiradelli semi-sweet choc. plus 4 oz bar of nestle semi-sweet. Went a wee heavy on the cinnamon - saigon cinnamon is what I had in the cabinet. Lastly, I used salted butter and omitted salt in the recipe - I usually always use/bake with sweet/unsalted butter.
Beautiful and delicious cake! I made the cake 24 hours ahead of need to serve so that we got maximum flavor impact.
I made this yesterday. It was super easy and even though I was disappointed at first [it wasn't flavorful] today I'm really happy that all the flavors came out! I waited 4 hours before cutting it after it was out of the oven, but it still wasn't all that. Today I had another go at it, and the cinnamon smells and tastes delicious! It's a moist cake and not too heavy! It was deffinately a treat after a heavy Mexican meal with sauces and cheeses.
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