Name: Pastel De Chocolate Chocolate Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 9-inch round cake
Cuisine: Mexican
Ingredients: 2 cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 ½ cups buttermilk; 1 cup hot coffee; Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
Stir in the hot coffee until the batter is smooth and well combined. The batter will be thin – this is normal.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once the cake has cooled, dust with powdered sugar if desired for a festive touch.
Enjoy this delicious Pastel De Chocolate with a cup of hot cocoa or coffee, or serve it as a sweet ending to your holiday feast.

Ingredients

Instructions

Nutrition Facts