RCI-BR.004.0340.001
Mexican Chocolate Cake with Mocha Buttercream
Mexican cuisine | Vegetarian Cuisine | Holiday Recipes
Prep25 min
Cook50 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- Nonstick cooking spray for the pan1 unit
- Ibarra or semisweet chocolate3 ounce
- 3 ounces
- 2 cups
- 2 teaspoons
- ½ teaspoon
- 1 teaspoon
- (2 sticks) butter1 cupsoftened
- 1 cup
- 1 teaspoon
- 4 large
- 1 cup
- Mocha Buttercream1 unit
- Cinnamon1 unitunsweetened cocoa, and confectioner's sugar, optional toppings
Method
1
Preheat oven to 350°F.
10 minutes
2
Generously spray a deep 9-inch springform pan with nonstick cooking spray.
2 minutes
3
Melt the chocolates in a double boiler or in a microwave oven at low power.
5 minutes
4
Set aside to cool.
3 minutes
5
Sift together the flour, baking powder, salt, and cinnamon into a medium-size bowl.
3 minutes
6
Place the butter and sugar in a large mixing bowl and cream at high speed with an electric mixer.
3 minutes
7
Add the vanilla and the eggs, one at a time, beating well after each.
4 minutes
8
Pour in the cooled chocolate mixture, and beat well until everything is incorporated.
2 minutes
9
Add ⅓ of the flour mixture, and stir until it is just barely incorporated, then pour in half the milk.
2 minutes
10
Stir briefly, then repeat with another ⅓ of the flour and the remaining milk.
2 minutes
11
Add the rest of the flour mixture and stir just enough to blend. Don't over mix, or the cake will toughen.
2 minutes
12
Spread into the prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
55 minutes
13
Cool completely before assembling and frosting.
30 minutes
14
Cut the cake into 3 equal layers, using a long serrated knife and a gentle sawing motion.
5 minutes
15
Spread Mocha Buttercream between the layers, and stack them evenly.
4 minutes
16
Spread more buttercream on the sides and the top.
5 minutes
17
Artfully sprinkle the top with extra cinnamon, cocoa, and confectioner's sugar, if desired.
2 minutes