Monday, May 4, 2015

Buttermilk Mexican Chocolate Chile Bundt Cake

Cinco de Mayo! Add Chocolate to Celebrate! Here's one of my favorite chocolate cake recipes for Cinco de Mayo (or any time!): Buttermilk Mexican Chocolate Chile Bundt Cake. I adapted this from a recipe in Southern Living several years ago. I've added ground chiles and used Taza Mexican Chocolate with Chiles for a little more kick. I usually bake this pound cake in a bundt pan. This is quick and easy and delicious.

Buttermilk Mexican Chocolate Chile Bundt Cake

8 ounces chopped dark (65-75% cacao) organic fair-trade chocolate (I use either Taza Chipotle Chili Chocolate Mexicano or Guajillo Chili Chocolate Mexicano, but you can use any dark chocolate)
1 cup sweet butter, softened
1-1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 tsp Mexican vanilla
2-1/2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ancho chiles
1/4 tsp baking soda
1/8 tsp salt
1 cup buttermilk 

Melt chocolate in saucepan over saucepan over simmering water.
Beat butter at medium speed with mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into greased and floured 12-cup Bundt pan.
Bake at 325° for 1 hour and 10 minutes or until toothpick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool for another hour.

1 comment:

What's Baking?? said...

Hi Janet. I've read recipes with chilies in choc cake but never tried it. I bet this tasted wonderful. I shall give this try!!