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v1 Public Imported from Wikibooks revision 4524817

Mexican Chocolate Cake with Mocha Buttercream

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Mexican cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

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schedulePrep 0 min local_fire_departmentCook 0 min groups10 servings speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4524817

License: CC BY-SA 4.0 · Wikibooks contributors

#baking #easy #mexican #recipes for cake #recipes for dessert #recipes for frosting and icing #recipes using baking powder #recipes using butter #recipes using dark chocolate #recipes using egg #recipes using ground cinnamon #vegetarian
Dessert Vegetarian Mexican Baked

Ingredients

Scale
  • Nonstick cooking spray
  • 3 ounce Ibarra or semisweet chocolate
  • 3 ounces unsweetened chocolate
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (increase to 2 teaspoons if using the semisweet chocolate)
  • 1 cup (2 sticks) butter, softened
  • 1 cup plus 2 white granulated tablespoons sugar
  • 1 teaspoon vanilla
  • 4 large eggs
  • 1 cup milk
  • Mocha Buttercream
  • Cinnamon, unsweetened cocoa, and confectioner's sugar, optional toppings

Directions

  1. Preheat oven to 350°F.
  2. Generously spray a deep 9-inch springform pan with nonstick cooking spray.
  3. Melt the chocolates in a double boiler or in a microwave oven at low power.
  4. Set aside to cool.
  5. Sift together the flour, baking powder, salt, and cinnamon into a medium-size bowl.
  6. Place the butter and sugar in a large mixing bowl and cream at high speed with an electric mixer.
  7. Add the vanilla and the eggs, one at a time, beating well after each.
  8. Pour in the cooled chocolate mixture, and beat well until everything is incorporated.
  9. Add ⅓ of the flour mixture, and stir until it is just barely incorporated, then pour in half the milk.
  10. Stir briefly, then repeat with another ⅓ of the flour and the remaining milk.
  11. Add the rest of the flour mixture and stir just enough to blend. Don't over mix, or the cake will toughen.
  12. Spread into the prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
  13. Cool completely before assembling and frosting.
  14. Cut the cake into 3 equal layers, using a long serrated knife and a gentle sawing motion.
  15. Spread mocha buttercream between the layers, and stack them evenly.
  16. Spread more buttercream on the sides and the top.
  17. Artfully sprinkle the top with extra cinnamon, cocoa, and confectioner's sugar, if desired.

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