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Mexican Chocolate Cake with Mocha Buttercream

Source and licence

"Mexican Chocolate Cake with Mocha Buttercream" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mexican_Chocolate_Cake_with_Mocha_Buttercream, revision 4524817), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mexican_Chocolate_Cake_with_Mocha_Buttercream&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4524817

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Mexico. Associated with Mexico by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Preheat oven to 350°F.
  2. Generously spray a deep 9-inch springform pan with nonstick cooking spray.
  3. Melt the chocolates in a double boiler or in a microwave oven at low power.
  4. Set aside to cool.
  5. Sift together the flour, baking powder, salt, and cinnamon into a medium-size bowl.
  6. Place the butter and sugar in a large mixing bowl and cream at high speed with an electric mixer.
  7. Add the vanilla and the eggs, one at a time, beating well after each.
  8. Pour in the cooled chocolate mixture, and beat well until everything is incorporated.
  9. Add ⅓ of the flour mixture, and stir until it is just barely incorporated, then pour in half the milk.
  10. Stir briefly, then repeat with another ⅓ of the flour and the remaining milk.
  11. Add the rest of the flour mixture and stir just enough to blend. Don't over mix, or the cake will toughen.
  12. Spread into the prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
  13. Cool completely before assembling and frosting.
  14. Cut the cake into 3 equal layers, using a long serrated knife and a gentle sawing motion.
  15. Spread mocha buttercream between the layers, and stack them evenly.
  16. Spread more buttercream on the sides and the top.
  17. Artfully sprinkle the top with extra cinnamon, cocoa, and confectioner's sugar, if desired.