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Mexican Chocolate Cake

2 tablespoons butter, for two 9” round pans
1 1/2 cups cocoa powder, plus more for pans
3 cups all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 1/2 teaspoons salt
3 large eggs
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 teaspoon Balsamic vinegar
1 1/2 cups warm water

Preheat oven to 350 degrees.

Butter the cake pans and line bottoms with parchment, butter again and dust with cocoa.

Sift the following ingredients into the bowl of a stand mixer fitted with the paddle attachment: cocoa, flour, sugar, baking soda, baking powder, cinnamon and salt. In another bowl combine eggs, 1 1/2 cups warm water, buttermilk, vegetable oil, vanilla and almond extracts and vinegar. With the mixer on low slowly pour into dry ingredients until smooth, about 3 minutes.

Divide batter into the pans. Bake until toothpick inserted in center comes out clean about 45 minutes.

Let the cakes cool completely before removing from the pans and frosting.

Mexican Chocolate Frosting
2 1/2 cups powdered sugar
1/4 cup cocoa powder
Pinch of salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, softened
8 ounces bittersweet chocolate, melted
3/4 cup sour cream
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon brandy

Beat the butter and cream cheese in a stand mixer with a paddle on medium speed until smooth. Sift together the cocoa powder, sugar and salt and add to the mixer. On slow speed add the extracts, brandy and chocolate slowly. Finally add the sour cream and mix until combined.

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