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Mexican Chocolate Cake

Mexican Chocolate Bundt Cake

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By Mrs. Kossenfloffer (inspired by Melissa Clark) Serves: 1 Bundt cake or 2 loaves
Prep Time: 30 minutes Cooking Time: 1 hour 10 minutes

A boozy chocolate Bundt cake with a hit of spice.

Ingredients

  • 2 sticks unsalted butter, softened, more for greasing pan
  • 2 cups all-purpose flour, more for dusting pan
  • 5 ounces unsweetened chocolate
  • ¼ cup instant espresso powder
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup coffee liqueur (such as Kahlúa)
  • 1/4 cup rum
  • ½ teaspoon kosher salt
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • Confectioners’ sugar, for garnish (optional)
  • Coffee or Vanilla Ice Cream

Instructions

1

Preheat oven to 325 degrees.

2

Grease and flour a 10 cup Bundt pan (or two loaf pans).

3

Using a double boiler over simmering water, melt chocolate. Let cool. (you can do this in the microwave but I have better luck on the stove)

4

Put espresso powder, cocoa powder, cinnamon and cayenne pepper in a 2-cup (or larger) glass measuring cup. Add boiling water so it the mixture is at the 1 cup measuring line. Whisk to combine util everything is dissolved. Add the coffee liqueur, rum and and salt. Let the mixture cool.

5

In the bowl of an electric mixer, beat the butter until fluffy. Add sugar and beat until well combined. Add in the eggs, one at a time, making sure each egg is fully incorporated before adding another. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.

6

On low speed, beat in a third of the coffee liqueur mixture. When liquid is totally mixed in, beat in 1 cup flour. Repeat additions, ending with liquor mixture. Pour the batter into the prepared Bundt pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).

7

Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more coffee liquer if desired. Let cool before serving, garnished with confectioners’ sugar if you like.

Notes

Notes, This cake has a little bit of heat, so while all cakes go well with ice cream, this one really class out for ice cream. The cold ice cream compliments that heat.

Baked Goods/ Desserts

Pinwheel Cookies

As if cookies need to be pretty in order to get us to love them. But ya know, sometimes the occasion calls for something a little more decorative. And who doesn’t love vanilla and chocolate together. Nobody, that’s who.

Pinwheel Cookies

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By Mrs. Kossenfloffer Serves: 40 cookies-ish
Prep Time: 2 hours Cooking Time: 10 minutes

Ingredients

  • 2 sticks unsalted butter (1 cup)
  • 1 cup sugar
  • 2 egg yolks
  • 3 cups of flour
  • 1 tablespoon baking powder
  • 6 tablespoons milk
  • 2 ounces unsweetened chocolate, melted

Instructions

1

Preheat the oven to 375 degrees.

2

Sift the dry ingredients together, set aside.

3

Cream the butter and sugar together.

4

Add the egg yolks and beat until combined. Add the milk and vanilla and mix well.

5

Add the dry ingredients and mix until just combined.

6

Take out half the dough, split it in half. On parchment paper, press both pieces into a rectangle. Wrap each in plastic and chill until firm.

7

Add the melted chocolate to the remaining dough and mix until blended in. Split the chocolate dough in half and flatten both pieces into a rectangle. Wrap each in plastic and chill until firm.

8

Pat each piece of dough into a thin rectangle. Place a piece of the chocolate dough on the vanilla dough. Roll up and wrap tightly in plastic wrap. Chill until firm and then slice each roll thinly. Repeat with remaining dough.

9

Bake for 10 minutes. Remove from oven and let cookies cool on racks.

10

Bake on cookie sheets lined with parchment for 10 minutes. Remove and let coo on racks. .

Desserts

Chocolate Chip Cookies

I’ve tried several chocolate chip cookie recipes over the years — and you know what? They are all good. So I always come back to the one on the back of the bag of Nestle’s Semi-Sweet Chips. Those Toll House cookies hot out of the oven are about as good as it gets. The ones pictured on this page are made with the mini-chips which my daughter prefers. And she actually likes them with half the amount of chips. To each her own.

If you haven’t seen the episode of “Friends” where Monica is searching for Phoebe’s grandmother’s recipe for chocolate chip cookies — find it and stream it. Hilarious.

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