Buttermilk Mexican Chocolate Pound Cake

Buttermilk Mexican Chocolate Pound Cake is a simple and delicious twist on classic chocolate pound cake. That little bit of spice makes this cake really special!


  • 8 ounces (by weight) Mexican chocolate, roughly chopped*
  • 2 & 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 4 large eggs
  • 1/2 cup chocolate syrup
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • confectioners’ sugar, for garnish


  1. Preheat oven to 325°F. Generously grease a 12-cup Bundt pan or a 10-inch tube pan.
  2. Place the chocolate in a microwave-safe bowl. Heat at half-power in 30-second increments until the chocolate melts when stirred. Stir until smooth. Set aside to cool completely.
  3. Get full recipe==>>bakeorbreak.com