Sarah, Summerland Kitchen, made this cake for her son’s third birthday earlier this month, and it was divine. The cinnamon gives it a hint of rich spice and the pecans, a perfect texture. The cake has a brownie-like feel and leaves one fully satisfied that today’s chocolate quota has been filled.
Mexican Chocolate Cake
12 cup Bundt Pan
2 sticks unsalted butter
1/2 cup raw cocoa
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups chopped pecans
4 tablespoons unsalted butter
1/2 cup half and half
5 oz. bittersweet chocolate (no more than 60% cacao) finely chopped
1/4 teaspoon salt
1/2 cup powdered sugar
Make the Cake
Move a rack to the center of the oven. Preheat oven to 350. Butter the cakepan well and dust with flour, knocking out excess.
Melt butter in a saucepan over moderately low heat.
Whisk in cocoa, add water, and whick until smooth.
Remove from the heat and whisk in sugar, then eggs, then buttermilk, and vanilla.
Sift together flour, baking soda, cinnamon, and salt. Then sift again into cocoa mixture amd whisk until just combined. (Some lumps are okay.)
Pour batter into cake pan.
Bake until toothpick inserted into center comes out with a few crumbs attached. 45-55 minutes. Cool cake in pan on a rack for 20 minutes.
Run a thin knife around the pan and invert to remove the cake on a plate.
Make the Glaze
Spread the pecans out on a baking sheet and roast until fragrant and a shade darker, 6-8 minutes. Cool slightly on a rack about 5 minutes.
Melt butter in a saucepan over low heat. Stir in half and half and powdered sugar. Add chocolate and cook, stirring, until smooth.
Remive from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
Spoon glaze over too and sides of cake and spread.
Recipe from Chef Rebecca Rather, Rather Sweet Cafe in Fredericksburg, Texas.