Mexican Chocolate Pound Cake | Cooking Professionally

Ingredients

• ***For the pound cake:***
• 2 1/2 cups all-purpose flour, plus more, to taste, for dusting the pan
• 1 (8-ounce) package semi-sweet chocolate baking squares, chopped
• 1 cup butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1/2 cup chocolate syrup
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup buttermilk
• powdered sugar, optional, to taste, for topping
• almonds, optional, to taste, toasted, for garnish
• ***For the Mexican chocolate sauce:***
• 3/4 cup whipping cream
• 2 teaspoons light brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon almond extract
• salt, to taste
• 1 tablespoon butter