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
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
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
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
MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 1h55m
Yield 10 servings
Number Of Ingredients 18
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.
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
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
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
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
EASY MEXICAN CHOCOLATE CAKE
Couldn't be any easier than using a boxed cake mix! Special without all the effort and time and it's great served with berries and a cooling whipped cream! Recipe comes from Mr. Food himself.
Provided by GeeWhiz
Categories Dessert
Time 10m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
- *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
- Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
- Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Let cake cool for 15 minutes then remove to a wire rack to cool completely.
- In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.
Nutrition Facts : Calories 304.6, Fat 14.5, SaturatedFat 2.9, Cholesterol 52.9, Sodium 374.7, Carbohydrate 43.8, Fiber 2.4, Sugar 26.5, Protein 4.8
MEXICAN CHOCOLATE TORTE
Steps:
- Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
- Make the glaze:
- In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
- Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
- Make the icing:
- In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
- Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.
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
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.
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