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: 1 cup semi sweet chocolate chips or 8oz of chocolate baking squares; 1 cup unsalted butter softened, read post for more info on what you shouldn't do; 1 1/2 cups granulated sugar; 4 large eggs; 1/2 cup hot fudge sauce easy, + coconut + sea salt, see recipe below; 2 teaspoons vanilla extract; 2 1/2 cups all purpose flour; 1 teaspoon ground cinnamon; 1/4 teaspoon baking soda; 1/2 teaspoon sea salt; 1 cup buttermilk; 3/4 yogurt; hot fudge sauce; coconut; sea salt; 1 cup coconut milk; 1/3 cup cocoa powder; 5 tablespoons sugar; 1/4 teaspoon vanilla extract; 1 pinch sea salt; powdered sugar; cinnamon sugar; chocolate drizzle melted; hot fudge sauce; coconut; sea salt

Servings: persons

1 cup semi sweet chocolate chips or 8oz of chocolate baking squares
1 cup unsalted butter softened, read post for more info on what you shouldn't do
1 1/2 cups granulated sugar
4 large eggs
1/2 cup hot fudge sauce easy, + coconut + sea salt, see recipe below
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 cup buttermilk
3/4 yogurt
hot fudge sauce
coconut
sea salt
1 cup coconut milk
1/3 cup cocoa powder
5 tablespoons sugar
1/4 teaspoon vanilla extract
1 pinch sea salt
powdered sugar
cinnamon sugar
chocolate drizzle melted
hot fudge sauce
coconut
sea salt

1
Preheat oven to 325u00b0.
2
Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy.
3
Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy.
4
Add eggs, 1 at a time, beating just until yellow disappears after each addition.
5
Microwave chocolate chips or baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals.
6
Make the easy hot fudge sauce + coconut + sea salt.
7
Combine all of the ingredients in a medium bowl.
8
Heat over a double boiler, whisking constantly.
9
Heat until the cocoa powder has dissolved and the mixture is smooth. (2 min)
10
Let it cool on the countertop.
11
Stir in melted chocolate, easy hot fudge sauce + coconut + sea salt, and vanilla until smooth.
12
Combine flour, cinnamon, baking soda and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
13
Beat at low speed just until blended after each addition.
14
Pour batter into a greased and floured 10-inch (14-cup) tube pan.
15
Bake at 325u00b0 for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Checked it every five minutes after one hour has elapsed.
16
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes).
17
Sprinkle with powdered sugar, if desired, or garnish with any of the other suggestions.

1900

kcal

Calories

119

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 26 ingredients. The key ingredients include: 1 cup semi sweet chocolate chips or 8oz of chocolate baking squares, 1 cup unsalted butter softened, read post for more info on what you shouldn't do, 1 1/2 cups granulated sugar, 4 large eggs, 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.

That's it — enjoy your meal!

Mexican Chocolate Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions