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
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to
wire rack, and let cool for another hour.