Best 2 Mexican Chocolate Pound Cake Recipes

Indulge in the delectable flavors of Mexican chocolate with our curated collection of pound cake recipes. These moist and rich cakes are infused with the warmth of Mexican chocolate, a unique blend of cocoa, cinnamon, and a touch of chili pepper. Experience the perfect balance of sweetness and spice in every bite. Our recipes cater to various dietary preferences, including a classic version, a gluten-free option, and a vegan delight. Each recipe is meticulously crafted with step-by-step instructions, ensuring a perfect outcome every time. Bake your way to a slice of heaven with our Mexican chocolate pound cake extravaganza.

Let's cook with our 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. This is the key to a rich and flavorful pound cake. Look for a chocolate with a cocoa content of at least 70%.
Don't overbeat the batter. Overbeaten batter will make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a well-greased and floured pan. This will help prevent the cake from sticking.
Let the cake cool completely before frosting it. This will help the frosting to set properly.
Serve the cake with your favorite toppings. Some popular choices include whipped cream, ice cream, and fresh berries.

Conclusion:

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

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