Saigon cinnamon grows mainly in Vietnam’s Saigon district. Regular cinnamon can be substituted in this recipe but the amount is doubled. Some recipes call for the addition of a dash of cayenne pepper or Mexican Chili powder when making Mexican cakes.
It all depends on how adventurous your cooking spirit is to use either of these additions. Note: a mixer is not needed for this recipe.
This cake is a perfect ending for a Cinco de Mayo dinner. - Sue Ready
- 1 stick each margarine and butter (1cup total)
- ½ cup Dutch-process unsweetened cocoa powder or regular unsweetened cocoa powder
- ¾ cup water or brewed coffee
- 2 cups white sugar
- 2 large eggs
- ½ cup buttermilk at room temperature
- 2 TB. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. Saigon cinnamon or 2 tsp. regular cinnamon
- ¼ tsp. salt
- 2 TB. butter
- ½ cup bittersweet or semi- sweet chocolate chips
- 3 TB. brewed coffee or water
- 1 TB. light corn syrup
- 2 TB. Kahlua
- 2 cups powdered sugar
- ½ cup chopped pecans or walnuts
Preheat oven to 350 degrees. Spray a 9 inch round cake pan or a 9 x 9 glass pan with cooking spray.
Melt butter and margarine in a saucepan over low heat and whisk in cocoa. Add water or coffee and whisk until smooth. Whisk in sugar, eggs, buttermilk and vanilla one addition at a time.
Sift together flour, baking soda, cinnamon and salt, then sift again and add to cocoa mixture. Whisk just until combined-there may be lumps.
Pour batter in pan and bake for 28 minutes or until a wooden pick or skewer comes out clean from center of cake. Cool cake on a wire rack. If using a round cake pan invert onto a plate after 20 minutes. Glaze cooled cake. If using a 9 x 9 pan glaze cake in pan.
Melt butter, Whisk in chips, coffee or water and corn syrup in a saucepan on low. Stir until smooth. Cook 2 minutes.
Remove from heat and whisk in Kahlua and powdered sugar. Blend until smooth. Pour glaze over cooled cake and sprinkle with nuts.