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scratch - Mexican Chocolate Cake

Source of Recipe

from hungry monster


Recipe Introduction

This cake is such a nice change of pace from the usual chocolate cake. The cinnamon creates the flavor of the Mexican chocolate, Ibara.

List of Ingredients

scratch - Mexican Chocolate Cake

for the cake:
2 c. sugar
1 3/4 c. flour
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. buttermilk
1 c. unsalted butter
3/4 c. unsweetened cocoa powder
2 large eggs
1 1/2 tsp. vanilla extract

for the frosting:
1/2 c. unsalted butter
1/2 c. unsweetened cocoa powder
6 tbsp. buttermilk
2 tsp. instant coffee powder
1 1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 lb. box powdered confectioners sugar

for the cake:
Preheat oven to 350. Butter and flour 13x9x2" baking pan.
Mix the sugar, flour, cinnamon, baking soda and salt in large bowl. Set aside.
Whisk the buttermilk, butter and cocoa powder in heavy large saucepan over a medium/low heat until the butter melts. Pour over the flour mixture and stir until blended.
Whisk eggs and vanilla together in small bowl, then add to the cake batter and blend.
Pour the batter into the pan and bake about 40 minutes or until tester center comes out clean.
Cool on a wire rack. When cool, run a knife around sides of pan to loosen the cake. Turn out cake onto a platter.

for the frosting:
Melt the butter in a medium saucepan.
Add the cocoa, buttermilk, coffee powder, vanilla and cinnamon and whisk until smooth.
Remove from heat to cool slightly.
Place confectioners sugar in a bowl.
Pour the hot cocoa mixture over and beat until smooth.
Immediately frost cake.
Makes 12 servings.


Recipe