Mexican Chocolate Cake
Mexican Chocolate Cake
Source: Bon Appetit, February 1995
Cake
2 cups granulated sugar
1 3/4 cups all-purpose flour
2 tsps cinnamon
1 tsp baking soda
1/4 tsp salt
1 1/2 cups buttermilk
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 large eggs, beaten to blend
1 1/2 tsps vanilla extract
Frosting
1/2 cup (1 stick) unsalted butter
1/2 cup unsweetened cocoa powder
6 Tbsp buttermilk
1 1/2 tsps instant espresso powder
1 1/2 tsps vanilla extract
1/2 tsp cinnamon
1 (1 lb) box confectioners’ sugar
2 cups chopped toasted pecans
Cake: Preheat oven to 350 deg F
Butter & flour 13 x 9 x 2-inch baking pan
Combine sugar, flour, cinnamon, baking soda & salt in large bowl
Whisk buttermilk, butter & cocoa powder in heavy large saucepan over medium-low heat until butter melts
Pour over flour mixture & whisk to combine
Add eggs & vanilla extract; whisk to blend
Pour into pan
Bake until tester inserted into center comes out clean, about 40 min
Transfer to rack & cool completely
Run knife around pan sides to loosen cake
Turn cake out onto platter
Spread frosting over top & sides of cake
Press enough pecans onto sides of cake to cover
Sprinkle cake with remaining pecans
(Can be made 1 day ahead
Cover; let st& at room temp
)
Frosting: Melt butter in medium saucepan over medium heat
Add cocoa, buttermilk, espresso powder, vanilla extract & cinnamon; whisk until smooth
Remove from heat
Place confectioners’ sugar in bowl
Pour hot cocoa mixture over
Using electric mixer, beat until smooth
Use immediately
Serves 12
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