Pastel de Chocolate y Nueces

Pastel de chocolate y nueces

El pastel de chocolate y nueces, a moist chocolate cake studded with nuts, is popular throughout Mexico. Chopped nuts—most commonly walnuts, almonds, or pecans—complement the smooth and heavy texture of this dessert. The addition of cinnamon to the cocoa-rich batter approximates the complex spiciness of traditional Mexican chocolate, but some recipes go further by including an equal amount of chili powder. Recipe Servings: Serves 6–8

Prep Time

20 minutes
+ 30 minutes resting

Cook Time

55 minutes

Total Time

1 hour 45 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 cup (240 g) butter
1/2 cup (120 g) unsweetened cocoa powder
1 1/2 cups (300 g) sugar
2 eggs
2 Tbsp (30 ml) vanilla extract
1/2 cup (120 ml) buttermilk
3/4 cup (180 ml) water
2 cups (240 g) flour
1 tsp (5 g) baking soda
1 tsp (5 g) ground cinnamon
Pinch of salt
1 cup (150 g) chopped walnuts

Directions

Preheat oven to 350°F (180°C). Butter and flour a large Bundt pan.
In a large saucepan, melt butter over medium-low heat. Add unsweetened cocoa powder and whisk until smooth. Add water and turn off the stove.
Add sugar to the pan and stir thoroughly. Add eggs and vanilla, combine, and stir in buttermilk.
In a small bowl, combine flour, ground, cinnamon, baking soda, and a pinch of salt. Sift ingredients into butter mixture and gently mix until just combined.
Fold in chopped walnuts and pour batter into cake pan. Bake for 45–50 minutes or until a cake tester comes out of the center of the cake clean.
To cool the cake, invert the Bundt pan over a wire rack or heavy glass bottle. After 20–30 minutes, use a knife along the edge of the pan to loosen cake and upend onto a serving dish.
Cut and serve immediately.