Mexican Chocolate Cake

Category: Desserts


4 oz semisweet chocolate
3/4 cup water
2 Tbsp instant coffee
1/2 cup butter
1 cup sugar
3 eggs
1 1/2 tsp vanilla (I use Mexican vanilla)
1/2 tsp almond extract
2 cups flour
1/3 tsp salt
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/2 cup buttermilk


Grease 2 eight inch cake pans. In microwave or small sauce pan melt the chocolate in the water and stir in the coffee. Whisk together. Cream butter and sugar until fluffy and light. Beat in eggs one at a time and add vanilla and almond extract. Sift the dry ingredients together and fold them into the butter mixture alternating with the buttermilk and chocolate mixtures. Pour into cake pans and bake at 350 F for about 35 minutes or until a tester is clean. Cool ten minutes in the pans and turn out onto cake rack to cool thoroughly.

Cover with whipped cream flavored with a little Kahlua

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