The Mexican Cake – Chocolate Buttermilk Cake

Chocolate buttermilk cake is a good recipe to prepare at the time of celebration at your home. The mexican food Venice uses this unique recipe to prepare this delicious cake. A large number of ingredients are required for preparing this tasty mexican cake. Before preparing the cake make sure to preheat the oven for about 350F.

Take a cake pan and grease it. Then line the cake pan with greased wax paper. Now transfer flour, cocoa baking soda baking powder as cinnamon along with the flour. Now add buttermilk as well as coffe into the above mixture and mix it well. Then add the cream along with butter as well as with sugar till the mixtur becomes light and fluffy.

At this time you have to add eggs and beat it till it becomes thick. Then beat the mixture at a low speed so that the mixture will bre mixed up well and continue this process till it blends well. Now its time for baking up the cake for about 35 minutes. After baking remove the rack for cooling. After the cake is cooled put it into a fridge.

After keeping it for an hour its time to split the cake and to wrap it in a wax paper and allow it to frreze at once. Prepare sour cream filling by beating heavy cream with sugar untill the mixture becomes stiff. Then put it in the fridge. This is the very first step in preparing this yummy mexican chocolate buttermilk cake.

The next step in prepariang the mexican cake is yet another important step called frosting. This mexican cake is very delicious in taste, but it will take some time in preparing. Though the recipe of the cake is simple without much complicated steps, but preparing this cake will take some time. Therefore try this recipe when you are really free.

The Mexican Cake – Chocolate Buttermilk Cake

Easy Chocolate Cake

Yield: 12 servings

Ingredients

1+¼ cup (170 g) all-purpose flour
2 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (200 g) sugar
1 tablespoon vanilla essence
½ cup (1.2 dl) milk or water
½ cup (1.2 dl) vegetable oil (flavorless)
2 eggs

Ingredients for frosting

2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
Grease a 9 inch (23 cm) cake tin.
Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
Add milk/water, vegetable oil and eggs.
Mix everything together until smooth, either by hand or by using an electric mixer at slow speed.
Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting

Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens, if needed in the fridge.
Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
This cake should have room temperature when served.