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Pound Cake: Mexican Chocolate Poundcake

Source of Recipe

Cindy Miner - from The Bake Sale Cookbook


List of Ingredients

3 1/2 cups flour
1 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 cups unsalted butter, room temperature
2 cups firmly packed light brown sugar
1 cup sugar
6 eggs, room temperature
1/2 cup whole or 2% milk, room temperature
1/2 cup strong coffee, room temperature
1 tablespoon vanilla


Recipe

Can be made in one 10" bundt pan, two 9x5 inch loaf pans, or four 8x4 inch loaf cakes. Preheat oven to 350ºF. Generously grease and flour the pans. Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl. Place the butter and sugars in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition. Add half the flour mixture and beat well. Scrape down the sides of the bowl and add the milk, coffee and vanilla, continuing to beat.

Scrape down the sides of the bowl and add the remaining half of the flour mixture, beating well. Pour the batter into the prepared pans. If you are using more than one pan, be sure the batter comes to the halfway point. Transfer to the oven and bake until the cake pulls away from the sides of the pan and a tester comes out not quite clean, with just a bit of crumb, about 50-55 minutes for the bundt pan, 45 minutes for the 9x5 loaf pan, 40 minutes for the smaller ones. Cool for 20 minutes in the pan and then invert on a rack. Cool to room temperature. Will be dry if you overbake.