Mexican Chocolate Buttermilk Poundcake

This recipe came from Joy at Yesterfood, a Blog that I follow.
Thank you Joy for allowing me to share it. 


Mexican Chocolate Buttermilk Pound Cake

Ingredients:

1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened at room temperature
1 and 1/2 cups sugar 
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk

 1.Microwave chocolate baking squares in a small bowl, stirring every 15 seconds, until chocolate is melted and smooth. This should take about 1 minute.

2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, then  beat until light and fluffy, about 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

3. Combine the flour, cinnamon, baking soda, and salt. Add to butter mixture, alternating 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 tube pan or a 12-cup Bundt pan.

4. Bake at 325° for about 1 hour and 10 minutes (start checking at about an hour; be careful not to over-bake) or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool completely.

Cook’s note: You may substitute Mexican chocolate for the baking chocolate and cinnamon in this recipe.