Best 6 Easy Mexican Chocolate Cake Recipes
Indulge in the rich flavors of Mexican chocolate with our curated collection of delectable cake recipes. These culinary creations showcase the harmonious blend of traditional Mexican spices and the decadent richness of chocolate, resulting in a symphony of flavors that will tantalize your taste buds. From the classic Mexican Chocolate Cake, known for its moist crumb and layers of chocolate ganache, to the unique and flavorful Mexican Hot Chocolate Cake, infused with the warmth of cinnamon and a hint of cayenne, each recipe offers a unique take on this beloved dessert.
For those with a preference for gluten-free treats, the Gluten-Free Mexican Chocolate Cake provides a delightful alternative, while the Vegan Mexican Chocolate Cake caters to those seeking a plant-based indulgence. And for those who enjoy a touch of boozy delight, the Mexican Chocolate Cake with Kahlua offers a delightful combination of chocolate and coffee flavors. Each recipe is carefully crafted to ensure an explosion of flavors and textures, making them perfect for any occasion, whether it's a festive celebration or a cozy gathering with loved ones. So, let's embark on a culinary journey and explore the diverse and delectable world of Mexican chocolate cakes, where every bite promises an unforgettable experience.
MEXICAN CHOCOLATE CAKE
This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.
Provided by Valerie
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
- In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g
QUICK MEXICAN CHOCOLATE CAKE
I love chocolate and cinnamon and came up with this cake one day. It has now become my family's biggest request. We always have Abuelita® tablets around and I wondered if they would melt well as a glaze, and they do!
Provided by Mojito Mama
Categories Desserts Cakes Cake Mix Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Dust a 12-inch oven-safe skillet with a pinch of cake mix and set aside.
- Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
- Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
- Place chocolate drink tablets and 2 tablespoons vegetable oil in a small saucepan. Cook over low heat, stirring constantly, until the chocolate is melted and the glaze has the consistency of syrup, about 5 minutes.
- Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 465.5 calories, Carbohydrate 63.1 g, Cholesterol 40.9 mg, Fat 23.9 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 6.2 g, Sodium 486 mg, Sugar 22.6 g
EASY MEXICAN CHOCOLATE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F. Butter 8 (1/2 cup) ramekins or custard cups with 2 tablespoons butter. Set aside.
- For the souffles: Stir the chocolate and 6 tablespoons butter in a large metal bowl set over saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). Remove the chocolate mixture from the heat and let cool slightly. Whisk in the egg yolks and add 2 tablespoons of the cooled melted chocolate to the yolks, mixing to incorporate. Add the rest of the chocolate and mix until nice and smooth. Using an electric mixer, beat the egg whites in a medium bowl until foamy. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture in 3 additions. Divide the chocolate batter among the prepared ramekins, filling them three-quarters of the way.
- Bake the souffles until puffed but the centers jiggle slightly, 16 to 18 minutes. Serve immediately.
MEXICAN CHOCOLATE CAKE
Jazz up cake mix with a hint of cinnamon, creating a classic Mexican flavor combo.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Make cake mix as directed on box--except add cinnamon to cake mix. Pour into pan.
- Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
- Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered.
Nutrition Facts : Calories 360, Carbohydrate 58 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 45 g, TransFat 0 g
EASY MEXICAN CHOCOLATE CAKE
Couldn't be any easier than using a boxed cake mix! Special without all the effort and time and it's great served with berries and a cooling whipped cream! Recipe comes from Mr. Food himself.
Provided by GeeWhiz
Categories Dessert
Time 10m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
- *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
- Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
- Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cake cool for 15 minutes then remove to a wire rack to cool completely.
- In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.
Nutrition Facts : Calories 304.6, Fat 14.5, SaturatedFat 2.9, Cholesterol 52.9, Sodium 374.7, Carbohydrate 43.8, Fiber 2.4, Sugar 26.5, Protein 4.8
MEXICAN CHOCOLATE CAKE
Not only is this cake super easy to make you can impress all of your vegan friends. Very elegant looking with the chocolate glaze and dipped strawberries. es muy bien! (cooking and prep times do not include cooling and drying)
Provided by kleigh83
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350*F.
- Lightly coat an 8" round cake pan with vegetable cooking spray.
- Combine all cake ingredients in a mixing bowl and stir until smooth.
- Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
- Cool in the pan on a wire rack for 10 minutes.
- Remove from pan and cool completely.
- When the cake has cooled whisk together the first three glaze ingredients.
- Dip each strawberry into the glaze and set aside.
- Pour the remaining glaze over the cake and arrange the strawberries on top.
- Set aside to dry- about 30 minutes.
Nutrition Facts : Calories 458.6, Fat 11.1, SaturatedFat 1.3, Sodium 312.2, Carbohydrate 87.7, Fiber 5.3, Sugar 54.3, Protein 6.1
Tips:
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you don't have Mexican chocolate on hand, you can make your own by combining unsweetened chocolate, cinnamon, cayenne pepper, and nutmeg.
- Serve the cake with your favorite toppings, such as whipped cream, ice cream, or fresh berries.
Conclusion:
This easy Mexican chocolate cake is a delicious and festive dessert that is perfect for any occasion. The cake is moist and flavorful, with a rich chocolate taste and a hint of spice. The frosting is creamy and smooth, and it perfectly complements the cake. Whether you're serving it at a party or enjoying it as a special treat, this cake is sure to be a hit.
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