Cookbook:Mexican Chocolate Cake with Mocha Buttercream

| Mexican cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

Ingredients

 * Nonstick cooking spray
 * 3 ounce Ibarra or semisweet chocolate
 * 3 ounces unsweetened chocolate
 * 2 cups cake flour
 * 2 teaspoons baking powder
 * ½ teaspoon salt
 * 1 teaspoon cinnamon (increase to 2 teaspoons if using the semisweet chocolate)
 * 1 cup (2 sticks) butter, softened
 * 1 cup plus 2 white granulated tablespoons sugar
 * 1 teaspoon vanilla
 * 4 large eggs
 * 1 cup milk
 * Mocha Buttercream
 * Cinnamon, unsweetened cocoa, and confectioner's sugar, optional toppings

Procedure

 * 1) Preheat oven to 350°F.
 * 2) Generously spray a deep 9-inch springform pan with nonstick cooking spray.
 * 3) Melt the chocolates in a double boiler or in a microwave oven at low power.
 * 4) Set aside to cool.
 * 5) Sift together the flour, baking powder, salt, and cinnamon into a medium-size bowl.
 * 6) Place the butter and sugar in a large mixing bowl and cream at high speed with an electric mixer.
 * 7) Add the vanilla and the eggs, one at a time, beating well after each.
 * 8) Pour in the cooled chocolate mixture, and beat well until everything is incorporated.
 * 9) Add ⅓ of the flour mixture, and stir until it is just barely incorporated, then pour in half the milk.
 * 10) Stir briefly, then repeat with another ⅓ of the flour and the remaining milk.
 * 11) Add the rest of the flour mixture and stir just enough to blend. Don't over mix, or the cake will toughen.
 * 12) Spread into the prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
 * 13) Cool completely before assembling and frosting.
 * 14) Cut the cake into 3 equal layers, using a long serrated knife and a gentle sawing motion.
 * 15) Spread mocha buttercream between the layers, and stack them evenly.
 * 16) Spread more buttercream on the sides and the top.
 * 17) Artfully sprinkle the top with extra cinnamon, cocoa, and confectioner's sugar, if desired.