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Mexican Chocolate Cake (as requested by livelurker )


Cake - 2 cups self raising flour                                Ganache - 125 ml thick cream
1 cup cocoa powder                                                   0.5 tsp cinnamon
1 tbsp cinnamon                                                         1 tbsp instant coffee powder
375g butter, softened                                                  200g grated chocolate
2.5 cups sugar
2 tsp vanilla essence
6 large eggs
3 tbsp instant coffee powder
3 tbsp hot water
1 cup buttermilk


1 Preheat oven to 180C and grease and line a 28cm tin.
2 Mix together flour, cocoa and cinnamon and set aside.
3 Cream butter and sugar with the vanilla and beat until mixture is thick and light.  Add the eggs, one at a time, beating well after each addition.
4 In a jug, mix together coffee powder with the water then add the buttermilk.
5 Using a spatula, mix half the flour and buttermilk mixture into the creamed egg/sugar mixture and combine gently.  Add remaining flour and buttermilk mixes and mix again.
6 Pour the batter into the tin for about 55 mins (apparently until firm on top and "bouncy" when pressed).
7 Ganache - simmer cream, cinnamon and coffee powder together then pour over the grated chocolate.  Allow to sit for a short while then stir to combine.  Allow to cool and spread over the cooled cake then chill.

Taken from "Bake your Cake and Eat it Too!" by Tamara Milstein.  This is a fabulous book of celebratory cakes from around the world.  Many are quite fiddly but worth the effort.  This one also has an extra step about making cool drizzly chocolate patterns over the ganache but I can't see it really being worthwhile so haven't included it.


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Thankyou! I'm sure the reward is justified by the effort :)

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