Mexican Chocolate Sundae

By margiekyle

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 sticks (1 cup) salted butter
• 4 heaping tablespoons cocoa powder
• 1 cup boiling water
• Cinnamon Hot Fudge Sauce, recipe follows
• Vanilla ice cream, for serving
• Whipped cream, for serving
• Cherries, for topping
• 2 cups sugar
• 2 cups heavy cream
• 2 cups cocoa powder
• 2 sticks (1 cup) salted butter
• 1/2 teaspoon ground cinnamon

Details

Servings 1
Preparation time 20mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.

In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.

Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.

Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.