Mexican Chocolate Cake

December 15th was my Dad's birthday and of course I, the baker of the family, was put on cake duty. One of my dad's pet peeves is cake that is fluffy and dry rather than dense and moist. Racking my brain for the densest, richest, and most moist cake I could think of, I remember the recipe I had for Mexican chocolate cake.

Instead of just regular baking chocolate, this cake uses Mexican chocolate, which suggests a hint of cinnamon. 

Being me, I had to add something to make it look pretty. I came up with almonds because I could make a quick and easy pattern that still looks beautiful. The cake itself contains almonds, so it worked well. 

This cake was a hit with my family and I would certainly make it again.

Recipe from the Border Cookbook by Cheryl Alters Jamison and Bill Jamison

Cake:

1 1/2 cups all-purpose flour, sifted

1 3/4 cups sugar

1 heaping teaspoon baking powder

1 teaspoon salt

3/4 cup plus 1 tablespoon butter

2/3 cup water

6 ounces Mexican chocolate, such as Ibarra or Mayordomo

1 tablespoon cocoa

2 eggs, beaten lightly

3/4 cup buttermilk

2 teaspoons vanilla

1/2 cup fine-ground toasted almonds

Icing:

6 tablespoons butter

3 ounces Mexican chocolate

1 tablespoon cocoa

2 - 3 tablespoons half-and-half

2 cups powdered sugar

1/2 teaspoon vanilla

Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.

Sift together the flour, sugar, baking powder, and salt in a bowl and reserve.

Melt together the butter, water, chocolate, and cocoa in a heavy saucepan over medium heat, stirring well. Cook for 3 to 5 minutes and remove from the heat. Stir the sifted dry ingredients into the chocolate mixture. In a bowl, combine the eggs, buttermilk, and vanilla and mix well with the chocolate mixture. Stir in the almonds.

Spoon the cake batter into the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Allow the layers to stand in their pans for about 5 minutes. Run a knife around their edges, invert them onto cake racks, and remove the pans. Let them cool.

While the layers cool, prepare the icing. Melt the butter together with the chocolate and cocoa in a heavy saucepan over medium heat. Add 2 tablespoons of the half-and-half and heat thorough. Mix in the remaining ingredients and blend well. Stir in the remaining half-and-half if needed for easy spreading consistency.

To assemble the cake, place one layer on a decorative serving plate. Ice the top and sides of the cake layer. Repeat with the remaining layer and frosting.