Mexican Chocolate Pound Cake Recipe

Name: Mexican Chocolate Pound Cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this decadent Mexican Chocolate Pound Cake! A rich and moist pound cake infused with the warm spices of cinnamon and the deep, dark flavor of cocoa. This recipe is a true Mexican classic, easily adaptable to your preferred pan size – bake it as one stunning 10-inch bundt cake, two elegant 9x5 loaf cakes, or four delightful 8x4 loaf cakes. Don't overbake for a perfectly moist and tender crumb! Perfect for special occasions or a cozy weekend treat. #MexicanChocolate #PoundCake #Baking #Dessert #Recipe #LatinAmericanCuisine #SpiceCake #BundtCake #LoafCake

Prep Time 20 mins

Cook Time 70 mins

Calories 8024.1 kcal

Protein 216g

Rating 4.8 (25 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.