{31 Blogging Days of May} DIY Friday: Mexican Chocolate Poundcake

Kyla asked for us to share a DIY {Do It Yourself!} with our readers today. Those that know me know that I love doing crafts, but I love cooking more...and what is more DIY than cooking?! 
Tonight I'm sharing a recipe I recently came across, by talking to my Mom on the phone. Yes, we gab about food. She was telling me about a chocolate pound cake that a coworker had made for a office party.   As she went on about the cake, the details got me: Mexican chocolate, buttermilk, cocoa... How could I not ask for the recipe?

I've made this Mexican Chocolate Poundcake for a Cinco de Mayo party on Saturday, but you can make it anytime!
 {Mexican Chocolate Poundcake}

8 oz. semi-sweet Mexican chocolate, chopped {I use Taza cinnamon/orange flavored}
1 cup butter, softened
1 1/2 cups sugar
4 large eggs, slightly beaten
1/4 cup 'good' chocolate syrup
2 tsp. vanilla
2 1/2 cups flour
1 tsp. ground cinnamon stick
1/4 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk
My chocolates and sweet stuff!
Preheat oven to 325 degrees. Grease and flour 10-inch tube pan or two loaf pans.  Microwave chopped Mexican chocolate 1 minute, stirring every 15 seconds.  Cream butter and sugar together for 5 minutes.  Add eggs, mix well.  Stir in melted chocolate, chocolate syrup and vanilla.  Combine flour with cinnamon, baking soda and salt, mix well.  Add flour mixture to butter mixture, alternate with buttermilk.  Start with flour, add buttermilk, add flour, add buttermilk, end with flour.  Pour into pan{s}, bake 1 hour and 10 minutes, or until the edges are slightly crisp.  Cool on rack in pan{s} for 15 minutes.  Remove cake from pan, cool on rack 1 hour.
Chocolate Glaze
1 can Eagle Brand milk or regular cream
1 cup semi-sweet chocolate chips {you need the stabilizers in chips, so don't use chopped baking chocolate}
1 tbsp. cocoa
1 tsp. vanilla
dash cinnamon

In medium pan over medium heat, combine Eagle Brand Milk/cream and chocolate chips.  Stirring constantly, melt chocolate chips, do not allow mixture to bubble.  Remove from heat, add vanilla, stir until smooth.  Glaze cooled cake with mixture. Top with any extra Mexican chocolate shards!

Yes, I sure did pull an Ina Garten on that chocolate syrup. You HAVE to use 'good' chocolate syrup, otherwise it will drown the flavor of the Mexican chocolate. C'mon, guys.
Stay tuned for photos of the final product!

{The time is NOW! Photos!}
Before the glaze, and after the oven!
With glaze and cinnamon on top!
 Check it out!

1 comment:

  1. That looks insane. Oh, chocolate, how I miss you!


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