Mexican Chocolate Cake
Servings
Prep Time
Cook Time
Ready In
Recipe: #28763
December 03, 2017
Categories: Desserts, Cakes, 8 or 9 Inch, Mexican, North American, Kid Pleaser, Birthday, Cinco de Mayo, Entertaining, Rosh Hashanah, Oven Bake, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Flour, Chocolate more
"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)"
Ingredients
- FOR CAKE
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- FOR GLAZE
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Nutritional
- 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.
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