Mexican Chocolate Cake

"realsimpledotcom is 1 of my favorite recipe sources because they do exactly what they promise by sharing easy-fix & delicious recipes that have never failed me. 1 of their recent emails featured a series of 51 chocolate recipes & 5 of them won my immediate favor. This is the 4th of my favorites & credit for this recipe was given to Jane Kirby & Kay Chung. I hope you'll decide to try this recipe & ENJOY the outcome! (Cooking time includes cooling & standing time before & after it is glazed)"

Original recipe yields 7 servings


  • Serving Size: 1 (196.8 g)
  • Calories 503.4
  • Total Fat - 11.4 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 0 mg
  • Sodium - 313.6 mg
  • Total Carbohydrate - 102.4 g
  • Dietary Fiber - 6.3 g
  • Sugars - 69.2 g
  • Protein - 6.2 g
  • Calcium - 31.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.1 mg

Step 1

Heat oven to 350F. Lightly coat an 8-in round cake pan w/non-stick cooking spray.

Step 2

Combine all the cake ingredients in a mixing bowl & stir until smooth. Pour into the pan & bake 30-35 min or until a toothpick inserted in the center comes out clean.

Step 3

Cool in the pan on a wire rack for 10 min. Remove from pan & cool completely.

Step 4

When the cake has cooled, whisk together the first 3 glaze ingredients. Start w/4 tbsp of water & add more water in sml amts to achieve desired consistency. Dip ea strawberry into the glaze & set aside. Pour the remaining glaze over the cake & arrange strawberries on top. Set aside to dry (about 30 min).

Step 5

NOTE #1: Prep Step 4 was repeated directly from the recipe, but I saw the strawberries as mainly a decorative element of color, listed them as optional & will leave that choice to you. If you don't use them, I suggest serving the cake w/a scoop of ice vanilla cream or dollop of whipped cream (dusted very lightly w/grd cinnamon if desired).

Step 6

NOTE #2: I made 3 adjustments to the recipe based on reviewer comments: 1) I reduced the amt of cinnamon, 2) I adjusted the cook time as most reviewers said it required longer to bake than suggested & 3) I suggested starting w/a smaller amt of water for the glaze as several reviewers said it was "runny". I hope you will trust my adjustments as valid.

Tips & Variations

  • No special items are required.


Peggy Bright

This cake is sensational and very forgiving. I mistakenly set the oven temperature to 250°F instead of 350°F. After 50 minutes and numerous checks and wet toothpicks, I noticed my mistake. I cranked the temp up to 350°F and the cake was done within another 10 minutes. Big surprise. It turned out perfectly. So easy to mix in one bowl and deliciously moist. The cayenne, cinnamon and balsamic are divine touches. A great find that I will make often.

review by:
(18 Jul 2021)


I’ve died and gone to heaven. So rich and moist and loved the spices. This is a variation on what we used to call “Crazy Cake” or “Wacky Cake”, with the addition of cayenne and cinnamon, and balsamic instead of white vinegar. Will be making this again. I skipped the strawberries.

review by:
(28 Jan 2018)