Buttermilk Mexican Chocolate Pound Cake

Buttermilk Mexican Chocolate Pound Cake is a wonderfully delicious chocolate cake with a cinnamon twist!

THE RECIPE

INGREDIENTS

• 8 ounces (by weight) Mexican chocolate, roughly chopped*
• 2 & 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 4 large eggs
• 1/2 cup chocolate syrup
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• confectioners’ sugar, for garnish

INSTRUCTIONS

1. Preheat oven to 325°F. Generously grease a 12-cup Bundt pan or a 10-inch tube pan.
2. Place the chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the chocolate melts when stirred. Stir until smooth. Set aside to cool completely.
3. Whisk together the flour, baking soda, and salt. Set aside.
4. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
5. Stir in the melted chocolate, chocolate syrup, and vanilla.
6. Get Full Recipe => bakeorbreak.com

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