Mexican Chocolate Pound Cake
Boldly rich and irresistibly spiced, this Mexican Chocolate Pound Cake is a decadent twist on a classic dessert. Infused with the deep, complex flavors of finely chopped Mexican chocolate, a hint of cinnamon, and a touch of optional cayenne pepper for a subtle heat, this cake is a celebration of sweet and spicy harmony. The dense, buttery crumb is elevated by a silky blend of cocoa powder and melted chocolate, offering an indulgent texture that pairs beautifully with a light dusting of confectioners’ sugar. Perfect for special occasions or as a unique treat, this show-stopping pound cake delivers vibrant flavor in every bite. With a simple preparation and an hour-long bake time, it’s easy to enjoy the rich traditions of Mexican chocolate in the comfort of your own home.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 4 ounces Mexican chocolate, finely chopped
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cayenne pepper (optional)
- 0.5 teaspoon salt
- 1 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- confectioners’ sugar (for dusting, optional)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, ground cinnamon, cayenne pepper (if using), and salt.
Melt the Mexican chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler method), stirring frequently until smooth. Let it cool slightly.
With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients.
Add the melted Mexican chocolate and vanilla extract to the batter and mix until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
Dust the top of the cake with confectioners’ sugar before serving, if desired.
Nutrition Facts
Calories |
5722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.2 g | 353% | |
| Saturated Fat | 163.0 g | 815% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1285 mg | 428% | |
| Sodium | 2091 mg | 91% | |
| Total Carbohydrate | 804.9 g | 293% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 487.8 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 731 mg | 56% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 3306 mg | 70% | |
*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.
