Instead of using Mexican chocolate in this recipe, we developed the same flavor profile using more common ingredients--semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.
It has no chocolate flavor--might work if you use baking chocolate and cinnamon like most high star reviewers but a total waste if you use Abuelita or Ibarra.
Baked this in a 9x13 pan and greatly adjusted baking time. Batter tasted great. Cake tasted just good, and was extremely dry, even though only baked for 35-40 minutes in this size pan. Won't make again. In fact, discarded leftovers.
I made this cake for a family party, and everyone raved about it. It was so moist and flavorful. It was about 18 hours from baking until we cut into it. I followed the directions exactly except I used semi-sweet chocolate chips instead of baking chocolate. I also made a duplicate cake for those of us that were gluten intolerant. I substituted my favorite gluten free "all purpose" flour blend one to one and added 1-1/4 tsp of xantham gum. It came out just as moist and delicious as the "normal" one. I'll definitely be making this one again.
Used the Mexican chocolate, and did not feel the cake was worth all the effort. The taste of the cake was disappointing and will not make again
I'm a tough critic when it comes to desserts, but this recipe is 'outstanding' worthy. I followed most of the directions to a tee with the exception of having forgotten the vanilla - I was worried this mistake would negatively impact the results and surprisingly/fortunately it did not! I/o using commercial chocolate syrup, I made my own - very easy - using a you-tube video (hershey cocoa, sugar, water, vanilla, pinch of salt). Perhaps the vanilla from my homemade syrup was enough. Also used 4 oz bar of ghiradelli semi-sweet choc. plus 4 oz bar of nestle semi-sweet. Went a wee heavy on the cinnamon - saigon cinnamon is what I had in the cabinet. Lastly, I used salted butter and omitted salt in the recipe - I usually always use/bake with sweet/unsalted butter. Beautiful and delicious cake! I made the cake 24 hours ahead of need to serve so that we got maximum flavor impact.
yes it was easy to manage and very tasty. It was not heavy like other chocolate cakes and desserts.
I made this yesterday. It was super easy and even though I was disappointed at first [it wasn't flavorful] today I'm really happy that all the flavors came out! I waited 4 hours before cutting it after it was out of the oven, but it still wasn't all that. Today I had another go at it, and the cinnamon smells and tastes delicious! It's a moist cake and not too heavy! It was deffinately a treat after a heavy Mexican meal with sauces and cheeses.
Made it this past weekend and it was absolutely wonderful and so easy. I used one 4 oz semisweet Ghiradelli chocolate bar and one 4 oz Ghiradelli 65% cocoa baking bar. It was so moist and such a rich chocolate flavor. I could smell the cinnamon when it was hot out of the oven but didn't really notice the flavor when eating it. The above comments about the chocolate are the only revisions I made. I will definitely make this one again.
Made it today! AWESOME!! A different chocolate poundcake...the cinnamon is a wonderful enhancement and the chocolate syrup makes it extra moist! You should make this cake! Used 8 oz. of Hershey's Dark Chocolate Chips instead of the semi-sweet and mine needed to bake another fifteen minutes ( I think that may be just my oven). It is really good and I suspect will taste even better tomorrow.
Sounds fabulous! Are you supposed to preheat the oven? I have a regular pound cake recipe that specifically says to put in a cold oven. Recipe doesn't state, just wondered.
Easy to make, tastes very good. I can taste the cinnamon, but not sure how much of that is power of suggestion. Either way, it's very yummy!!
Absolutely will make it again. I'm in high altitude and the recipe worked as is. Many rave reviews from co-workers.
this cake was wonderful. i am the in house baker at a popular restaurant in my area and i am always looking for the next crowd favorite. i made this cake and served a scoop of fried ice cream with it. absolutely amazing.
This cake is fabulous. I made it for my husband and he raved about it. Recipe was easy to put together & I used some cinnamon chips(like chocolate chips)with the chocolate. I am making this cake again tonight & this recipe will forever be in my repitoire!
I followed the recipe exactly and I thought it was fantastic! Very dense but moist cake with excellent chocolate flavor. Don't be put off by the cinnamon - it just enhances the flavor (does not make it taste like spice cake). So good I didn't even share! Slices are excellent refrigerated.
This was not fit for serving to anyone other than my husband, who can forgive me for my baking disasters. The cake came together easily and the batter was tasty (had to have a taste!). When I took it out of the pan, it did not come out, despite having greased the pan; I guess I should have also floured. However, I think that even if it had come out whole, it still would not present very well: it is a VERY crumbly cake that would not hold together in a slice. Instead, my hubby and I will be enjoying the crumbled cake over some vanilla ice cream. The taste is good, but something went wrong - won't make again.
This was a great cake with a very unique chocolate flavor. I overcooked the cake a little and it still came out very moist. The flavor is just incredible. Everyone at the office gobbled it up. Guess I'll have to make another one very soon!
