Dark Chocolate Cake I

Ingredients

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
   
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
   
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.
   

Buttermilk-Mexican Chocolate Pound

Photo: Jennifer Davick; Styling: Cari South

Prep: 15 min.; Bake: 1 hr., 10 min.; Cool: 1 hr., 45 min. Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.


Yield: Makes 12 servings
Ingredients
* 1 (8-oz.) package semisweet chocolate baking squares, chopped*
* 1 cup butter, softened
* 1 1/2 cups sugar
* 4 large eggs
* 1/2 cup chocolate syrup
* 2 teaspoons vanilla extract
* 2 1/2 cups all-purpose flour
* 2 teaspoons ground cinnamon
* 1/4 teaspoon baking soda
* 1/8 teaspoon salt
* 1 cup buttermilk
* Garnish: powdered sugar

Preparation

1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.

2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.

4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.

*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed. For testing purposes only, we used Nestlé Abuelita Mexican Chocolate.

http://r3s3p.blogspot.com/2010/08/buttermilk-mexican-chocolate-pound-cake.html