Mexican Chocolate Cake with Mocha Buttercream

Instructions

Heat the oven to 350°F. Spray a deep 9-inch springform pan generously with nonstick spray.

Melt both chocolates together in a double boiler, or in a microwave at low power. Set the melted chocolate aside to cool.

Sift the flour, baking powder, salt, and cinnamon into a medium bowl. In a large bowl, cream the butter and sugar with an electric mixer at high speed.

Beat in the vanilla, then add the eggs one at a time, beating well after each. Pour in the cooled chocolate and beat until it is fully mixed in.

Stir in a third of the flour mixture until it is barely incorporated, then add half the milk. Stir briefly, repeat with another third of the flour and the rest of the milk, then add the last of the flour and stir only until blended. Overmixing will make the cake tough.

Spread the batter in the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

Using a long serrated knife and a gentle sawing motion, cut the cooled cake into 3 equal layers. Spread mocha buttercream between the layers and stack them evenly.

Cover the sides and top with more buttercream. If you like, dust the top with cinnamon, cocoa, and confectioner's sugar.