Mayan Chocolate Cake features cocoa which originated from the gulf coast region in Mexico. The cocoa, along with this chocolate icing recipe featuring Kahlua, give this cake a distinctive flavor only found south of the border.
2 9 x 2 round cake pans
2 1/2 cups all purpose flour
1/2 tspn salt
1 tspn baking soda
1/2 cup unsweetened cocoa powder
2 cups sugar
1 cup unsalted butter, warmed to room temperature
1 cup sour cream
1/2 cup whole milk
2 tspn pure vanilla extract
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, mix flour, cocoa, salt, and baking soda and set aside.
- In a large mixing bowl (I used a standard Kitchen Aid stand mixer), beat the butter and sugar together for 5 minutes.
- Mix in the eggs one at a time.
- Next, mix in the sour cream, milk, vanilla extract.
- Gradually mix in the flour mixture until it is completely blended. Do not over mix.
- Scrape the sides and bottom of the bowl to ensure that all of the dry flour mix has combined.
- Grease 2 round pans with butter then dust them with flour.
- Pour 1/2 of the cake batter into each pan.
- Place pans in the oven and bake for 30 to 35 minutes. Remove them from the oven when you can insert a form into the top of the cake and it comes out dry.
- Let the cakes cool for 30 to 45 minutes.
- Cover the cakes with aluminum foil and place in freezer for 3 to 4 hours.
- Move the cakes to the refrigerator to thaw for at least 4 hours then remove from refrigerator.
- Place cake on a plate and apply frosting to the top of the cake.
- Place the second cake on top of the first. The frost the top and sides of the cake.