Prepare to tantalize your taste buds with a dessert that's not just a cake, but a culinary journey through the bold and vibrant flavors of Mexico! This Spicy Mexican Chocolate Pound Cake is a decadent twist on the classic pound cake that will transform your ordinary baking experience into an extraordinary sensory explosion. Imagine a rich, velvety chocolate cake with a surprising kick of warmth from cinnamon and cayenne pepper - it's a dessert that promises to challenge everything you thought you knew about traditional sweets.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: Mexican
Serves: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to prevent the cake from sticking.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, ground cinnamon, and cayenne pepper. This will ensure that all dry ingredients are well combined and will help prevent lumps in your batter.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Stir in the vanilla extract, mixing until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on the cake towards the end of the baking time to prevent over-baking.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake is completely cooled, you can dust it with powdered sugar or serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Slice the cake and enjoy the rich, spicy flavors of the Mexican chocolate pound cake!
Tips
- Use high-quality cocoa powder for the most intense chocolate flavor
- Make sure all ingredients are at room temperature for better mixing
- Don't overmix the batter - this can lead to a tough, dense cake
- Use a toothpick or cake tester to check for doneness - it should come out clean
- Allow the cake to cool completely before slicing to maintain its structure
- For an extra indulgent touch, serve with a sprinkle of sea salt or a drizzle of chocolate ganache
- Store the cake in an airtight container to maintain its moisture and flavor
- The spices can be adjusted to your heat preference - start with less cayenne and add more if desired
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 115mg
