Mexican Chocolate Pound Cake Recipe

Name: Mexican Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups flour; 1 cup unsweetened cocoa powder (use Mexican for authenticity!); 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 lb unsalted butter, at room temp; 2 cups light brown sugar; 1 cup sugar; 6 eggs, at room temp; 1/2 cup whole milk, at room temp; 1/2 cup strong coffee, at room temp; 1 teaspoon vanilla

Servings: persons

3 1/2 cups flour
1 cup unsweetened cocoa powder (use Mexican for authenticity!)
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 lb unsalted butter, at room temp
2 cups light brown sugar
1 cup sugar
6 eggs, at room temp
1/2 cup whole milk, at room temp
1/2 cup strong coffee, at room temp
1 teaspoon vanilla

1
Preheat oven to 350u00b0.
2
Generously grease and flour pans (see description above).
3
Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
4
Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
5
Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
6
Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
7
Scrape down sides and add remaining flour mixture. Beat well.
8
Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
9
Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.

2101

kcal

Calories

112

Fat

257

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 cups flour, 1 cup unsweetened cocoa powder (use Mexican for authenticity!), 2 teaspoons ground cinnamon, 2 teaspoons baking powder, and more.

Yes, Mexican Chocolate Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Pound Cake

How did you like this recipe?

Frequently Asked Questions