Mexican Chocolate Pound Cake

Chris and I have had some fun working spice into chocolate.  I might add a little cayenne to this recipe for a little extra punch.  This may appear on a menu at an upcoming party.  I also may frost it because it isn't decadent enough on its own!  LOL

1 8oz. pkg. semisweet chocolate baking squares, chopped

1 C. butter, softened

1 1/2 C. granulated sugar

4 large eggs

1/2 C. chocolate syrup

2 tsp. vanilla

2 1/2 C. all purpose flour

1 tsp. cinnamon

1/4 tsp. baking soda

1/8 tsp. salt

1 C. buttermilk

Powdered sugar (optional) and garnish with toasted almonds if desired.

Preheat oven to 325 degrees.  Microwave chocolate baking squares in a microwave safe bowl 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15 second  intervals.  Beat butter at medium speed with a heavy duty electric stand mixer 2 minutes or until creamy.  Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy.  Add eggs, 1 at a time, beating just until yellow disappears after each addition.  Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Pour batter into a greased and floured 10 inch  tube pan.

Bake at 325 degrees for 1 hour and 10 minutes or until a long wooden pick inserted into the center of the cake comes out clean.  Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely.  Sprinkle with powdered sugar or frost once cake is completely cool.