{"id":280,"date":"2008-10-21T12:24:43","date_gmt":"2008-10-21T18:24:43","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=280"},"modified":"2008-10-21T13:27:46","modified_gmt":"2008-10-21T19:27:46","slug":"mexican-chocolate-bundt-cake","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2008\/10\/21\/mexican-chocolate-bundt-cake\/","title":{"rendered":"Mexican Chocolate Bundt Cake"},"content":{"rendered":"

This recipe is from my Rebecca Rather cookbook…yet again.\u00a0 I think that I might end up cooking my way through this book eventually!\u00a0 This cake was chocolatey and moist with just a hint of cinnamon.\u00a0 Rather suggests you use high quality cocoa (such as Scharfen Berger) but I had to settle for Hershey’s.\u00a0 I would like to do a side by side taste test sometime to see how much and what kind of a difference it would make.<\/p>\n

The cake is baked and topped with a thick chocolate pecan glaze.\u00a0 I found my glaze to be a little too thick and overwhelming.\u00a0 I would probably cut back on it next time, or try to thin it out.\u00a0 I’d also try not mixing the pecans in the glaze, but sprinkling them on top of the glaze instead.<\/p>\n

Here is the cake!\u00a0 The first one was taken right after pouring the glaze on, hence the glassy sheen!\u00a0 The second was taken the morning after.\u00a0 This dessert does look as beautiful in the morning as it did the night before.\u00a0 I sprinkled a few extra toasted pecans on top.\u00a0 It was just so monotonously brown.<\/p>\n

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I always seem to have problems with bundt cakes sticking in the pan even after greasing AND flouring.\u00a0 Rather recommends Baker’s Joy for this cake.\u00a0 I have never used Baker’s Joy, so I decided to give it a try.\u00a0 It was great!\u00a0 The cake came out clean and easy.\u00a0 Hardly a speck of cake in the pan afterward!\u00a0 Lovely.\u00a0 I probably won’t become a constant user of Baker’s Joy because I kind of enjoy the process of greasing and flouring some pans, especially round cakes pans.<\/p>\n

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I found this recipe on epicurious also, but the glaze is a bit different.\u00a0 The recipe in the cookbook calls for cocoa powder while the epicurious recipe calls for chopped bittersweet chocolate.\u00a0 Yet another variation I will have to try someday.<\/p>\n

Here is the epicurious recipe.\u00a0 I will have to type up the one from the cookbook and post it later.<\/p>\n

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Mexican Chocolate Cake <\/a> Gourmet | April 2004<\/span><\/p>\n\n\n\n
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Adapted from chef Rebecca Rather<\/span>
\nRather Sweet Bakery & Caf\u00e9, Fredricksburg, TX<\/span><\/p>\n

At the bakery, Rather makes both cupcakes and bundt cake with this recipe. The hint of cinnamon in the batter is a nod toward Mexican chocolate, which often contains cinnamon and spices.<\/p>\n

Active time: 35 min Start to finish: 2 hr\u00a0 Makes 10 to 12 servings.<\/p>\n<\/div>\n

<\/span>\"ingredients\"<\/p>\n

For cake<\/strong>
\n2 \tsticks (1 cup) unsalted butter
\n1\/2 \tcup Dutch-process unsweetened cocoa powder
\n3\/4 \tcup water
\n2 \tcups granulated sugar
\n2 \tlarge eggs
\n1\/2 \tcup well-shaken buttermilk
\n2 \ttablespoons vanilla
\n2\tcups all-purpose flour
\n1 \tteaspoon baking soda
\n1\/2 \tteaspoon cinnamon
\n1\/4 \tteaspoon saltFor glaze<\/strong>
\n2 \tcups chopped pecans (71\/2 oz)
\n1\/2 \tstick (1\/4 cup) unsalted butter
\n1\/2 \tcup half-and-half
\n1\/2 \tcup confectioners sugar
\n5 \toz fine-quality bittersweet chocolate (not unsweetened), finely chopped
\n1\/4 \tteaspoon salt<\/p>\n

Special equipment: a 9-inch tube pan or 12-cup bundt pan<\/p><\/div>\n

<\/span> \"preparation\"<\/p>\n

Make cake: <\/strong>
\nPut oven rack in middle position and preheat oven to 350\u00b0F. Butter cake pan well and dust with flour, knocking out excess.<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
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Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla. Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don’t worry if there are lumps). Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.) Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate. Make glaze: <\/strong>
\nSpread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes. Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes. Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely. Cooks’ note: <\/strong>
\nCake (with glaze) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.<\/div>\n

<\/span><\/div>\n

Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla. Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don’t worry if there are lumps). Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.) Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate. <\/strong><\/div>\n
Make glaze: <\/strong>
\nSpread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes. Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes. Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely. <\/strong><\/div>\n
Cooks’ note: <\/strong>
\nCake (with glaze) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.<\/div>\n