Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Mexican Chocolate Cake




Source of Recipe


Internet


Recipe Introduction


Traditional Mexican cooks have been using chocolate for centuries. It is important to mention that Mexicans don't bake with chocolate. Traditionally, they reserve this "drink of the gods" for drinking. These days, Mexicans add bitter chocolate to their chilli and mole sauces to give body and richness. Here, the Mexican love of chocolate is adapted to a rich, decadent dessert, topped with a milk chocolate ganache. Save this one for special occasions.




List of Ingredients




FOR THE CAKE:
2 cup of self raising flour
1 cup of cocoa powder
1 tablespoons cinnamon
1 1/2 cups butter, softened
2 1/2 cups sugar
2 teaspoons vanilla essence
6 large eggs
3 tablespoons hot water
1 cup buttermilk
3 tablespoons instant coffee powder

FOR THE GANACHE:
200g. (6 1/2 oz) milk chocolate, grated
1/2 teaspoon cinnamon
1/2 cup of thick cream
1 tab. instant coffee powder

FOR THE GLAZE:
150g. (5 oz) dark chocolate
2 tablespoons butter
2 tablespoon corn syrup



Recipe



Preheat the oven to 340F. and butter a 10"non-stick, springform cake tin, lining the base with baking paper.

Mix together the flour, cocoa, cinnamon and set aside.

Cream the butter and sugar together with the vanilla and beat until the mixture is thick and light. Add the eggs, one at a time and beating well after each addition. In a jug, mix together the coffee powder with the hot water then add the buttermilk.

Using a wooden spoon or spatula, mix half the flour and buttermilk mixture into the creamed egg/sugar mixture and combine gently. Add the remaining flour and buttermilk mixtures and mix again. Pour the batter into the prepared cake tin and bake for 55 minutes, until firm on top and "bouncy" when you gently press the surface. Allow to cool then remove from the tin.

To make the topping, simmer together the cream, cinnamon and coffee powder then pour this hot mixture over the grated chocolate. Allow to sit for a few minutes then stir gently to combine. Allow to cool. When cool, spread the ganache over the top of the cake then chill.

For the glaze, place the chopped chocolate, butter and corn syrup in a bowl over simmering water and mix until smooth. Allow to cool a little then gently drizzle over the ganache, covering it entirely. Chill the cake then allow to come to room temperature before serving.