Mexican Chocolate Cake
Posted by: Tuddles Sun, 15 Feb 2004, at 7:30 a.m.
Traditional Mexican cooks have been using chocolate for centuries. It is
important to mention that Mexicans don't bake with chocolate. Traditionally,
they reserve this "drink of the gods" for drinking. These days, Mexicans add
bitter chocolate to their chilli and mole sauces to give body and richness.
Here, the Mexican love of chocolate is adapted to a rich, decadent dessert,
topped with a milk chocolate ganache. Save this one for special occasions.
FOR THE CAKE:
2 cup of self raising flour
1 cup of cocoa powder
1 tablespoons cinnamon
1 1/2 cups butter, softened
2 1/2 cups sugar
2 teaspoons vanilla essence
6 large eggs
3 tablespoons hot water
1 cup buttermilk
3 tablespoons instant coffee powder
FOR THE GANACHE:
200g. (6 1/2 oz) milk chocolate, grated
1/2 teaspoon cinnamon
1/2 cup of thick cream
1 tab. instant coffee powder
FOR THE GLAZE:
150g. (5 oz) dark chocolate
2 tablespoons butter
2 tablespoon corn syrup
Preheat the oven to 170C. (340F) and butter a 28cm. (10") non-stick, springform
cake tin, lining the base with baking paper.
Mix together the flour, cocoa, cinnamon and set aside.
Cream the butter and sugar together with the vanilla and beat until the mixture
is thick and light. Add the eggs, one at a time and beating well after each
addition. In a jug, mix together the coffee powder with the hot water then add
Using a wooden spoon or spatula, mix half the flour and buttermilk mixture into
the creamed egg/sugar mixture and combine gently. Add the remaining flour and
buttermilk mixtures and mix again. Pour the batter into the prepared cake tin
and bake for 55 minutes, until firm on top and "bouncy" when you gently press
the surface. Allow to cool then remove from the tin.
To make the topping, simmer together the cream, cinnamon and coffee powder then
pour this hot mixture over the grated chocolate. Allow to sit for a few minutes
then stir gently to combine. Allow to cool. When cool, spread the ganache over
the top of the cake then chill.
For the glaze, place the chopped chocolate, butter and corn syrup in a bowl over
simmering water and mix until smooth. Allow to cool a little then gently drizzle
over the ganache, covering it entirely. Chill the cake then allow to come to
room temperature before serving.