Ibarra Chocolate Cake
Indulge in the rich and aromatic flavors of an Ibarra Chocolate Cake, a decadent dessert that highlights the beloved Mexican Ibarra chocolate tablets. This cake blends the deep, spiced undertones of traditional Mexican chocolate with buttery, tender layers for a truly irresistible treat. The recipe combines simple pantry staples like flour, sugar, and eggs with melted Ibarra chocolate, creating a harmonious balance of sweet and bold cocoa flavors. Lightly dusted with powdered sugar and optionally paired with whipped cream, this cake is perfect for any special occasion or as a comforting dessert. Ready in just over an hour, this show-stopping cake is easy to make but impressive enough to wow your guests. Perfect for lovers of Mexican chocolate or anyone seeking a unique twist on classic chocolate cakes!
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Recipe Information
Ingredients
- 3 pieces Ibarra chocolate tablets
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter
- 1 cup Milk
- 3 large Eggs
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Salt
- 0.25 cups Powdered sugar
- 0.5 cups Heavy cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
Coarsely chop the Ibarra chocolate tablets and place them in a heatproof bowl. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Let it cool slightly.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt.
Alternately add the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
Gently fold the melted Ibarra chocolate into the batter until fully incorporated.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Dust the cooled cake with powdered sugar before serving. Optionally, serve with a dollop of whipped heavy cream for an extra touch of indulgence.
Nutrition Facts
Calories |
690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 63.8 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 154 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
