Mexican Chocolate Cake with Mocha Buttercream
Mexico
Published method, 17 steps.
Ingredients
- Nonstick cooking spray
- 3 ounce Ibarra or semisweet chocolate
- 3 ounces unsweetened chocolate
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon (increase to 2 teaspoons if using the semisweet chocolate)
- 1 cup (2 sticks) butter, softened
- 1 cup plus 2 white granulated tablespoons sugar
- 1 teaspoon vanilla
- 4 large eggs
- 1 cup milk
- Mocha Buttercream
- Cinnamon, unsweetened cocoa, and confectioner's sugar, optional toppings