Mexican Chocolate Cake Recipes

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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



Mexican Chocolate Cake image

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

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup margarine, softened
½ cup vegetable oil
1 cup water
½ cup sour milk
2 eggs
1 teaspoon vanilla extract

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING

Provided by Valerie Bertinelli

Categories     dessert

Time 1h55m

Yield 10 servings

Number Of Ingredients 18



Mexican Hot Chocolate Layer Cake with Cream Cheese Frosting image

Steps:

  • For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
  • Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
  • Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
  • For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
  • Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
  • Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

Softened unsalted butter, for the pans
2 cups all-purpose flour, plus more for the pans
1 3/4 cups granulated sugar
1/3 cup unsweetened cocoa powder
1 3/4 teaspoons chipotle powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegetable oil
3/4 cup whole milk
2 teaspoons vanilla extract
2 large eggs
24 ounces cream cheese, softened
3 sticks (1 1/2 cups) unsalted butter, softened
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Cocoa powder, for dusting

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



Quick Mexican Chocolate Cake image

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

1 (18.25 ounce) package dark chocolate cake mix
1 ⅓ cups warm water
3 eggs
½ cup vegetable oil
1 (3.4 ounce) package instant chocolate pudding mix
2 teaspoons ground cinnamon
4 Mexican chocolate drink tablets, cut into quarters
2 tablespoons vegetable oil
1 tablespoon confectioners' sugar

MEXICAN CHOCOLATE CAKE

Provided by Rebecca Rather

Categories     Cake     Chocolate     Dessert     Bake     Cinco de Mayo     Pecan     Cinnamon     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 21



Mexican Chocolate Cake image

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.
  • Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
  • Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
  • Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
  • Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
  • Make glaze:
  • Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
  • Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
  • Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

For cake
2 sticks (1 cup) unsalted butter
1/2 cup Dutch-process unsweetened cocoa powder
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
For glaze
2 cups chopped pecans (71/2 ounces)
1/2 stick (1/4 cup) unsalted butter
1/2 cup half-and-half
1/2 cup confectioners sugar
5 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/4 teaspoon salt
Special Equipment
a 9-inch tube pan or 12-cup bundt pan

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



mexican chocolate cake image

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

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper (or ground mexican chili powder)
1/4 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
1 cup confectioners' sugar
1/2 cup cocoa
6 tablespoons water
10 small fresh strawberries

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



Mexican Chocolate Cake image

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

1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
1 teaspoon ground cinnamon
Water, vegetable oil and eggs called for on cake mix box
3/4 cup granulated sugar
1/3 cup butter
4 to 5 tablespoons milk
3 cups powdered sugar

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