Mexican Chocolate cake is rich, decadent and fudgy, but so easy to make. This cake is great for a weeknight dessert or a weekend get-together with friends and family.
We like to serve this cake after a savoury BBQ meal to balance out the flavours of the menu, especially when serving savoury dishes like brisket or tacos.
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Ingredients For this recipe
To make this cake, you will need the following ingredients:
- White sugar.
- All-purpose flour.
- Cinnamon.
- Baking powder.
- Baking soda.
- Salt.
- Milk.
- Strong brewed coffee.
- Butter.
- Unsweetened cocoa powder.
- Eggs.
- Vanilla extract.
Ingredients For the Glaze
The glaze for this cake is made from:
- Corn syrup.
- Dark chocolate chips.
- Shortening.
- Vanilla extract.
- Cinnamon.
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What Size Cake Pan For This Cake?
For this recipe, we make the cake in a 12-inch round cake pan. This pan gives a single-layer cake.
The cake is rich so a single layer is all that is needed, but the cake can also be baked in two 8-inch round pans to make a layer cake if you prefer.
How Many Servings Is This Cake?
When baked as a 12-inch round cake, it can serve up to 36 people depending on how big the wedges are cut. We like to cut the cake into no more than 24 slices.
An 8-inch round layer cake will yield about 12-16 slices.
How To Serve Mexican Chocolate Cake
To serve this cake, cut the cake into wedges.
We like to dust the top with a sprinkle of powdered sugar before serving.
A scoop of vanilla or coffee-flavoured ice cream on the side of a slice of this cake is also a great pairing.
Fresh raspberries or a raspberry coulis also make great toppings for the cake.
Storing Leftover Cake
Any leftover cake should be stored in an air-tight container at room temperature. The cake will stay fresh for up to three days.
Alternatively, the cake can be sliced, wrapped in plastic wrap and placed in the freezer. The cake will last up to three months in the freezer. Thaw at room temperature before serving.
We would love to know what you think of this recipe, leave us a comment below.
Mexican Chocolate Cake
Equipment
- 12-inch cake pan
Ingredients
Cake
- 2 cups white sugar
- 1¾ cups all-purpose flour
- 1 Tbsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup hot strong brewed coffee
- 1 cup butter. melted and still hot
- ¾ cup unsweetened cocoa powder
- 1 cup milk
- 2 eggs
- 2 tsp vanilla extract
Glaze
- ½ cup corn syrup
- 1 cup dark chocolate chips
- 2 Tbsp shortening
- 1 tsp vanilla extract
- ½ tsp cinnamon
Instructions
- Preheat oven to 350℉ and grease and flour a 12-inch round cake pan.
- In a large bowl, combine sugar, flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine hot coffee, melted butter and cocoa powder, whisking to combine.
- Whisk milk into the coffee and butter mixture, until smooth.
- Pour cocoa mixture into the flour and stir, adding in the eggs and the vanilla until all ingredients are combined.
- Pour into prepared pan and bake 45 minutes or until fully baked and a toothpick inserted in the centre comes out clean.
- Allow cake to cool for 2-3 minutes in the pan, then invert onto a cooling rack to finish cooling.
Glaze
- Add all glaze ingredients into a saucepan.
- Heat over medium heat, stirring until shortening is melted and the glaze is smooth.
- Pour warm glaze over the cooled cake. Allow glaze to cool and harden before slicing and serving.
