MEXICAN CHOCOLATE CAKE
Number Of Ingredients 20
Steps:
- Cake: Put oven rack in middle position and preheat oven to 350 degrees. Butter cake pan and dust with flour, knocking out excess. Melt butter in a 3-quart heavy saucepan over moderately low heat and whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla. Sift together flour, baking soda, cinnamon, and salt into bowl. Sift again into cocoa mixture and whisk until just combined (don't worry about lumps). Pour batter into cake pan and bake until a wooden skewer comes out with a few crumbs adhering, 45 - 55 minutes. Leave oven on. Cool cake in pan on rack for 20 minutes, then loosen edges with a thin knife and invert onto a plate. Glaze: Spread pecans in a shallow one-inch-deep baking pan and bake until fragrant and a shade darker, 6 - 8 minutes. Cool pecans slightly in pan on a rack, about 5minutes. Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes. Spoon glaze over top and sides of still-warm cake and spread with a small offset spatula or knife to cover completely. 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.
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