Ingredients
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3 1/2 cups flour
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1 cup unsweetened cocoa powder (use Mexican for authenticity!)
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2 teaspoons ground cinnamon
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 lb unsalted butter, at room temp
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2 cups light brown sugar
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1 cup sugar
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6 eggs, at room temp
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1/2 cup whole milk, at room temp
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1/2 cup strong coffee, at room temp
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1 teaspoon vanilla
Instructions
- Preheat oven to 350º.
- Generously grease and flour pans (see description above).
- Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
- Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
- Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
- Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
- Scrape down sides and add remaining flour mixture. Beat well.
- Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
- Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.