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Mexican chocolate cake #7697858 12/24/19 11:28 PM
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chalet Offline OP
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Been making this for a while. Good one for the chocolate lover in your life. Out of the Rather Sweet padtry cookbook.
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Mexican Chocolate Cake with Chocolate Pecan Glaze

Chef Julia Dunaway

Adapted from The Pastry Queen

1 cup (2 sticks) unsalted butter

1/2 cup unsweetened cocoa powder (Ghirardelli is what I use.)

3/4 cup water

2 cups sugar

2 large eggs

1 cup buttermilk

1 tablespoon vanilla extract

2 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt


Chocolate Pecan Glaze

1 cup pecans

1/2 cup (1 stick) unsalted butter

1/4 cup whole milk

1/2 cup cocoa powder

2 cups sifted powdered sugar (sift, then measure)

2 teaspoons vanilla extract

1/4 teaspoon salt

Preheat oven to 350 degrees. Spray a 12 cup Bundt pan generously with Baker's Joy or grease and flour it well.

Melt the butter in a large saucepan over medium low heat. Add the cocoa and whisk until smooth. Add the water and whisk until smooth. Do not let the mixture boil. Remove from heat and add the sugar, eggs, buttermilk and vanilla all at once. Whisk until smooth. In a separate bowl, combine the flour, baking soda, cinnamon, and salt and whisk together. Add the dry ingredients to the saucepan and whisk until incorporated with the chocolate mixture. There may be small lumps, but that's ok. Pour the batter into the prepared pan. Bake for 40-45 minutes; the cake is done when it has pulled away slightly from the sides of the pan and feels firm to the touch.

Glaze

Arrange pecan in a single layer on a baking sheet. Toast at 350 degrees for 5 minutes. Chop the pecans into large pieces.

Melt the butter over low heat in a medium saucepan. Add the milk, cocoa, and powdered sugar and whisk until glossy. Remove the saucepan from the heat and whisk in the vanilla, salt, and pecans.

Loosen the cake with a knife or spatula and turn the pan onto a serving plate or foil covered 10 inch cake board. Spoon the glaze onto the cooled cake. The cake will keep up to 3 days, covered, at room temperature.


Currently re-enrolled in the school of hard knocks.
Re: Mexican chocolate cake [Re: chalet] #7697879 12/25/19 12:02 AM
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jetdad Online Content
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That looks delicious.

Re: Mexican chocolate cake [Re: chalet] #7697896 12/25/19 12:19 AM
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food


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_____________"Illegitimus non carborundum est"_______________

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Re: Mexican chocolate cake [Re: chalet] #7697929 12/25/19 01:34 AM
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kmon1 Offline
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food

Re: Mexican chocolate cake [Re: chalet] #7697941 12/25/19 01:59 AM
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chalet Offline OP
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I usually put sliced strawberries in the middle. Opted for some whip cream this time.


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Re: Mexican chocolate cake [Re: chalet] #7697958 12/25/19 02:30 AM
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Oh boy

Re: Mexican chocolate cake [Re: chalet] #7697979 12/25/19 03:06 AM
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68rustbucket Offline
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I’d eat the snot outta that


Originally Posted by takewhatyoucan64
The vaginahurt is real over there.
Re: Mexican chocolate cake [Re: chalet] #7698016 12/25/19 04:05 AM
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Okiedog Offline
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Death by chocolate


Re: Mexican chocolate cake [Re: chalet] #7698057 12/25/19 06:44 AM
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chalet Offline OP
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And a little snack after Midnight Mass...
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Re: Mexican chocolate cake [Re: chalet] #7698149 12/25/19 02:30 PM
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That sounds like a diabetic coma....wow!


Originally Posted by beaversnipe
Actually, BBC is pretty damn good

Originally Posted by skinnerback
Milf does the trick.

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Re: Mexican chocolate cake [Re: chalet] #7698279 12/25/19 04:52 PM
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chalet Offline OP
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I got a headache this morning. Sugar hangover.


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Re: Mexican chocolate cake [Re: chalet] #7698669 12/26/19 03:03 AM
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txmudder Offline
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Oh my! That looks delightful!! food


You should have been here yesterday!
Re: Mexican chocolate cake [Re: jetdad] #7698785 12/26/19 10:49 AM
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texfork Offline
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Originally Posted by jetdad
That looks delicious.


Prayer is the "ultimate" wireless connection .
Re: Mexican chocolate cake [Re: jetdad] #7698808 12/26/19 12:27 PM
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Originally Posted by jetdad
That looks delicious.

food


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