Mexican Chocolate Cake

20m
Prep Time
2h
Cook Time
2h 20m
Ready In


"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 is 7 servings
  • FOR CAKE
  • FOR GLAZE

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 by Step Method

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


  • No special items are required.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use cold water when preparing the cake batter.
  • If desired, you can substitute canola oil with other vegetable oils such as sunflower or safflower.

  • For the all-purpose flour, substitute spelt flour. The benefit of this substitution is that it is a whole grain flour which is higher in fiber and protein than regular all-purpose flour, making it a healthier option.
  • For the granulated sugar, substitute coconut sugar. The benefit of this substitution is that it is lower on the glycemic index than regular sugar, which helps to prevent blood sugar spikes.

Cinnamon-Cocoa Glaze Whisk together 1/2 cup cocoa powder, 1/2 cup granulated sugar, 1 teaspoon cinnamon, and 4 to 6 tablespoons of water until the desired consistency is achieved. Pour the glaze over the cake and set aside to dry (about 30 minutes).



Mexican Rice: Mexican Rice is the perfect accompaniment to this Mexican Chocolate Cake. It's a simple dish that combines long grain rice, garlic, onion, tomatoes, and a variety of Mexican spices for a flavorful and savory side dish. The mild flavors of the rice will help to bring out the sweetness of the cake and the subtle spiciness of the cinnamon and cayenne pepper.


Black Bean Salad: Black Bean Salad is a delicious and easy side dish to serve with Mexican Chocolate Cake. It's a fresh, crunchy combination of black beans, bell peppers, onion, corn, and cilantro, all tossed in a light and flavorful dressing. The mild flavors of the beans and vegetables will help to balance out the sweetness of the cake, while the bright colors will add a beautiful presentation to the dish.




FAQ

Q: What type of oil is best for this cake?

A: Canola oil is the best oil to use for this cake. It has a light flavor that won't overpower the other ingredients and it has a high smoke point, making it ideal for baking.



Q: How long should I bake the cake?

A: The baking time will depend on the size and shape of the cake. Generally, a 9-inch round cake should bake for 25-30 minutes, while a 9-inch square cake should bake for 30-35 minutes. Use a toothpick or cake tester to determine if the cake is done. If the toothpick comes out clean, the cake is done.

2 Reviews

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.

5.0

review by:
(18 Jul 2021)

Mikekey

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.

5.0

review by:
(28 Jan 2018)

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Fun facts:

Fun Fact #1: Mexican chocolate cake is a popular dessert in Mexican cuisine and is believed to have originated in the 16th century by the Aztecs.

Fun Fact #2: Mexican chocolate cake is a favorite of celebrities such as Oprah Winfrey, Beyonce, and Mario Lopez.