Monday, February 20, 2012

Mexican Chocolate Fudge-Pecan Cake

My son has nice, thick hair. His hair is so thick that when it becomes too long, his hockey helmet doesn't fit. Then he complains it hurts. Don't we all wish we had thick hair problems?  This weekend, I finally took him to get a haircut. While we were at his appointment, the hairdresser asked him to look in the mirror. He looked up and said he was having a staring contest with .............himself. His reflection blinked the same time as he did informed us. Lesson learn: it will always be a tie (you hope) if you have a staring contest with yourself. I guess if you are going to race your shadow and want to win make sure to run towards the sun. You should win every time. If not, you need to exercise more or be checked out. 
This week for Project Pastry Queen, I picked the Mexican Chocolate Fudge-Pecan Cake. This cake is rich, rich, and rich. My husband loved it but he wanted his glaze without pecans. My youngest daughter suggested to make the glaze and pour it over ice cream next time. My oldest daughter concurred with my youngest daughters suggestion. I made a small heart shape cake and little Bundt cakes. I will admit I forgot to toast my pecans and (as you can see) chop them but I think it tasted wonderful just with all the chocolate glaze on them.
Mexican Chocolate Fudge-Pecan Cake
Cake:
1 cup butter, unsalted
1/2 cup unsweetened Dutch-process cocoa powder
3/4 cup water
2 cups sugar
2 eggs
1 cup buttermilk
3 Tbsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt

Directions for the cake:
  1. Preheat oven to 350 degrees F. 
  2. Grease a Bundt pan or cupcake tin generously. 
  3. Dust pan with flour and shake off any excess flour. Set aside.
  4. Melt the butter in a large saucepan over medium low heat. 
  5. Add the cocoa powder and whisk until smooth.
  6. Add the water and whisk until smooth. Do not let the mixture boil.
  7. Remove the saucepan from the heat. 
  8. Add the sugar, eggs, buttermilk, and vanilla to the the cocoa mixture.
  9. Whisk until smooth.
  10. Add the flour, baking soda, cinnamon, and salt. 
  11. Whisk until completely incorporated. There may be lumps.
  12. Pour the batter into your greased pans about 2/3 full.
  13. Bake for 40-45 minutes for the Bundt pan or about 20 minutes for cupcakes. The cake is done when the cake pulls slightly away from the sides of the pan and it feels firm to touch.
  14. Allow the cake to cook in the pan for 20 minutes. 
  15. Remove from the pan by loosing the sides with a knife. 
  16. Spoon the glaze (recipe below) over the cool cake. 
Glaze:
1 cup pecans
1/2 cup butter, unsalted
1/4 cup milk
1/2 cup high-quality coca powder
2 cups powdered sugar, sifted
1 Tbsp vanilla extract
1/2 tsp salt

Directions for the glaze:
  1. Arrange the pecans in a single layer on a baking sheet. 
  2. Toast the pecans for 7 to 9 minutes at 350 degrees F.
  3. Remove and allow to cool and chop.
  4. In a medium saucepan, melt the butter over low heat.
  5. Add the milk, cocoa powder, and powdered sugar. Whisk until glossy.
  6. Remove the saucepan from the heat and whisk in the vanilla, salt, and pecans. 
  7. Spoon the glaze over the cooled cake (or ice cream).
Recipe adapted from The Pastry Queen cookbook. 
 Please make sure to check out the other Project Pastry Queen members posting and variations of this wonderful dessert.
Did you already know............. 
-It is believed Christopher Columbus was the first to introduce Europe to the cocoa bean.
-Chocolate didn't become popular in Europe until 1519 when Hernando Cortez observed the Aztec ruler drinking a beverage containing the cocoa bean. He introduced the drink to the rulers of Europe.

2 comments:

  1. Excellent choice! I *adored* the cake but I skipped the glaze in order to use up some leftover frosting. It was so cocoa-y and moist. It was just too bad that I have to serve it with spoon :P

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