- 1 (8-oz) package semisweet chocolate baking squares, chopped
- 1 cup butter or margarine, softened
- 1 1/2 cups sugar
- 4 eggs
- 1/2 cup chocolate syrup
- 2 tsps vanilla
- 1 1/2 cups flour
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 cup buttermilk
- Powdered sugar, optional
- Garnish: toasted sliced almonds
Preheat oven to 325 degrees. Microwave chocolate baking squares in a microwave-safe bowl at high for 1 minutes and 15 second or until chocolate is melted and smooth, stirring at 15-minute intervals. Beat butter at medium speed with a heavy-duty electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted cocolate, chocolate syrup, and vanilla until smooth.
Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.
Bake at 325 degrees for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack and let cool completely (about an hour and 30 minutes). Sprinkle with powdered sugar, if desired. Garnish if desired.
Note: “I made the recipe as written above. An option is to use Mexican chocolate. Omit the cinnamon if you use Nestle Abuelita Margueta Mexican chocolate.”