Best Easy Mexican Chocolate Cake Recipes

EASY MEXICAN CHOCOLATE CAKE

Easy Mexican Chocolate Cake image

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

Ingredients

1 (18 1/4 ounce) chocolate cake mix, prepared according to package directions (*see note)
3 eggs (*see note)
1 cup water (*see note)
1/3 cup oil (*see note)
2 teaspoons ground cinnamon
1/4 teaspoon ground red pepper
1 tablespoon balsamic vinegar
1 cup confectioners' sugar
1/2 cup unsweetened cocoa
1/4 cup water

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

EASY MEXICAN-STYLE CHOCOLATE CAKE

Easy Mexican-Style Chocolate Cake image

This is a modified recipe from allrecipes.com. Very easy to make and doesn't need to be frosted unless you want. I rely on this recipe for those last minute dessert emergencies. Delicious with coffee! A subtle chocolate flavor, rich with spices!

Provided by COOKGIRl

Categories Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 17

Ingredients

2 cups unbleached flour
1/4 cup mexican chocolate, grated
1 cup dark brown sugar
1/2 cup unbleached cane sugar (or 1/2 cup piloncillo)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon cardamom powder
1/8 teaspoon ground cloves
1/2 teaspoon anise seed, lightly crushed
1/2 cup margarine or 1/2 cup butter, softened to room temperature
1/2 cup vegetable oil
1 cup water
1/2 cup buttermilk, soured or 1/2 cup almond milk
2 eggs
1 teaspoon pure vanilla extract
1/4 cup slivered almonds, toasted (optional)
confectioners' sugar, for dusting

Steps:

Preheat oven to 350 degrees. Butter and flour a 12" x 18" inch pan.
In a large bowl, stir together the flour, Mexican chocolate, both sugars, baking soda and spices.
In a separate bowl beat the butter or margarine, oil, water, buttermilk, eggs and vanilla, until smooth. Stir the dry ingredients into the butter/egg mixture just until moistened. Pour the batter evenly into the greased pan.
Bake for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.
Allow to cool. Dust with powdered sugar and garnish with toasted slivered almonds if desired.
Yield: One large 12" x18" cake, but I usually cut the recipe in half to make an 8" x 8" cake.

Nutrition Facts : Calories 3719.3, Fat 167.8, SaturatedFat 27.8, Cholesterol 376.9, Sodium 2138.3, Carbohydrate 517.3, Fiber 8.5, Sugar 320.8, Protein 43.6

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