Zutaten für Mexican Chocolate Pound Cake
- 2 ½ cups all-purpose flour
- Unsweetened Cocoa Powder
- Ground Cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- Unsalted Butter
- Light Brown Sugar
- Sugar
- 4 large eggs
- Whole Milk
- Strong Coffee
- Vanilla
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Zubereitung von Mexican Chocolate Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour your chosen baking pan(s) – 10-inch bundt pan, two 9x5 loaf pans, or four 8x4 loaf pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. This should take about 3-5 minutes with an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the cinnamon and chopped Mexican chocolate.
- Pour batter into the prepared pan(s).
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 60-minute mark.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
2549g
Fat
1262g
Carbs
343g
