Name: Mexican Chocolate Cake
Cook time: 35 min
Total time: 2 hr
Yield: Makes 10 to 12 servings
Ingredients: 2 sticks (1 cup) unsalted butter; 1/2 cup Dutch-process unsweetened cocoa powder; 3/4 cup water; 2 cups granulated sugar; 2 large eggs; 1/2 cup well-shaken buttermilk; 2 tablespoons vanilla; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 2 cups chopped pecans (71/2 ounces); 1/2 stick (1/4 cup) unsalted butter; 1/2 cup half-and-half; 1/2 cup confectioners sugar; 5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped; 1/4 teaspoon salt; a 9-inch tube pan or 12-cup bundt pan

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.

Cooks' note:

Cake (with glaze) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.

Recipe notes

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