Mexican Chocolate Cake

The other birthday cake I made this week was a Mexican Chocolate Cake. I was inspired to make this cake last week after one of my co-workers was drinking a Mexican hot chocolate, which has just a touch of cinnamon to it. After scouring the internet, I found this recipe at Epicurious (I love that I can just google a recipe and find lots of delicious options!!) The recipe was very easy to follow and make. The batter turned out delicious and the chocolate glaze was amazing! I omitted the pecans because pecans are expensive. I also added some cayenne pepper to the batter for a little bit of a kick!

For this cake, you will need either a Bundt cake pan or a 9" tube pan for baking!

Mexican Chocolate Cake

Ingredients:
For cake 
2 sticks (1 cup) unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 tsp cayenne pepper (next time, I will add a pinch more!)
1/4 teaspoon salt

For glaze
2 cups chopped pecans (71/2 ounces)
1/2 stick (1/4 cup) unsalted butter
1/2 cup half-and-half
1/2 cup confectioners sugar
5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped (I used a combination of Ghiradelli 60% and 78% cacao)
1/4 teaspoon salt

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.

Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).

Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes (Mine took 40 minutes!).

Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.

 

Make glaze:

Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.

Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely. 

Deliciousness!