Best Mexican Chocolate Loaf Recipes

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MEXICAN CHOCOLATE POUND CAKE



Mexican Chocolate Pound Cake image

The addition of cocoa and cinnamon makes this a Mexican classic! You can make this into one 10-inch bundt, two 9x5 loaf cakes, or four 8x4 loaf cakes. NOTE: Don't overbake or this will be dry. Posted for 'Zaar World Tour II.

Provided by Charmie777

Categories     Dessert

Time 1h10m

Yield 1 bundt pan

Number Of Ingredients 12

3 1/2 cups flour
1 cup unsweetened cocoa powder (use Mexican for authenticity!)
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 lb unsalted butter, at room temp
2 cups light brown sugar
1 cup sugar
6 eggs, at room temp
1/2 cup whole milk, at room temp
1/2 cup strong coffee, at room temp
1 teaspoon vanilla

Steps:

  • Preheat oven to 350º.
  • Generously grease and flour pans (see description above).
  • Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
  • Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
  • Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
  • Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
  • Scrape down sides and add remaining flour mixture. Beat well.
  • Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
  • Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.

Nutrition Facts : Calories 8024.1, Fat 416.9, SaturatedFat 252.5, Cholesterol 2104.3, Sodium 2572.6, Carbohydrate 1030.5, Fiber 43.2, Sugar 637.4, Protein 108.3

MEXICAN CHOCOLATE LOAF CAKE



Mexican Chocolate Loaf Cake image

A deeply dark and moist chocolate loaf cake spiced with cinnamon and spice - a slice of this lovely cake is perfect for dessert or even for breakfast!

Provided by Aliya LeeKong

Yield 6-8

Number Of Ingredients 14

1 1/3 cups of all purpose flour
3/4 cup of Dutch process cocoa
2 teaspoons of ground cinnamon
1/8 to 1/4 teaspoon of cayenne pepper (depending on your preferred heat level)
1/2 teaspoon of baking soda
3/4 teaspoon of baking powder
1/2 teaspoon of kosher salt
2 sticks of unsalted butter, softened
1 cup of dark brown sugar
1 cup of Greek yogurt (room temperature)
2 teaspoons of vanilla extract
2 eggs
8 ounces of dark bittersweet chocolate, finely chopped (I used a mix of 60 & 70%)
Powdered sugar (for garnish)

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly spray a loaf pan with non-stick spray (or butter and flour) and set aside.
  • In a large bowl, sift together the flour, cocoa, cinnamon, cayenne, baking soda, baking powder and salt. Whisk until everything's combined. Set aside.
  • In a bowl of an electric mixer (or using a handheld mixer), cream together the eggs and sugar until light and fluffy.
  • Add the yogurt and mix thoroughly.
  • Add the eggs one by one, followed by the vanilla extract. If things look like they are about to separate, do not panic - whisk together with a spatula because sometimes the butter suspends itself in the yogurt mixture.
  • Add one third of the flour mixture followed by one third of the chocolate. Repeat and beat until everything is combined.
  • Bake for 60 - 70 minutes, until a toothpick inserted in the center comes out clean.
  • Cool on a baking rack.
  • Lightly dust with powdered sugar and enjoy!

Nutrition Facts : Servingsize 1 serving, Calories 3792 kcal, Fat 202 g, SaturatedFat 118 g, Cholesterol 342 mg, Sodium 3044 mg, Carbohydrate 363 g, Sugar 216 g, Protein 41 mg

MEXICAN CHOCOLATE BABKA



Mexican Chocolate Babka image

Babka is an Eastern European Jewish coffee cake that is yeasted and swirled with filling, most commonly chocolate or cinnamon. It's stunning! This version is inspired by the flavors of Mexican chocolate and incorporates some spiciness and cinnamon in with the chocolate. It's a perfect little kick!

Provided by Molly Yeh

Categories     dessert

Time 4h30m

Yield 1 loaf

Number Of Ingredients 19

2 1/2 cups all-purpose flour, plus more if needed for dusting
2 tablespoons sugar
1 1/2 teaspoons instant dry yeast
3/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup whole milk, warm (105 to 110 degrees F)
2 large eggs
6 tablespoons unsalted butter, at room temperature and cut into tablespoon-size pieces
Neutral oil, for the bowl
Nonstick cooking spray, for the pan
Heavy cream, for brushing
3/4 cup sugar
6 tablespoons unsalted butter, at room temperature
1/3 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
3/4 teaspoon chili powder or cayenne, or more to taste
Pinch kosher salt
1 tablespoon neutral oil
1/4 cup sugar

Steps:

  • For the Mexican chocolate babka dough: In a stand mixer fitted with a dough hook, whisk together the flour, sugar, yeast, salt and cinnamon. Add the milk and eggs and mix with the dough hook to combine. With the mixer running, add the butter 1 tablespoon at a time until it is incorporated into the dough. The butter should be soft and pliable but not melty. When all the butter is incorporated, knead/mix, stopping to scrape the hook, sides and bottom of the bowl every few minutes, until the dough is smooth and slightly sticky, another 10 to 15 minutes. Transfer the dough to an oiled bowl, flip over to coat and cover with plastic wrap. Let rest and rise until it's doubled in size, 1 to 2 hours.
  • For the Mexican chocolate babka filling: In a medium bowl with a stiff rubber spatula, mix together the sugar, butter, cocoa powder, cinnamon, chili powder and salt until combined. Add the oil to smooth it out to a spreadable consistency. Taste and add more chili powder if you like more heat. Reserve at room temperature.
  • Grease a pullman loaf pan or standard loaf pan with cooking spray and line with parchment so that it comes up 2 of the sides and overhangs by an inch. On a clean countertop, roll the dough out into a 10-by-22-inch rectangle. The dough should be slightly sticky, but if it's too sticky to work with, you can dust with a little flour. Spread a thin even layer of filling all over the dough, reserving about 2 tablespoons of it. Roll the dough the long way into a tight log and cut it in half so you have 2 shorter logs. Spread the top of one of the logs with the reserved filling and then twist the logs together. Transfer to the prepared loaf pan, cover with plastic, and let rise until puffy and risen by about half, another 30 to 40 minutes.
  • Preheat the oven to 350 degrees F.
  • Gently brush the top of the babka with heavy cream. Bake until the top is deep golden brown, about 50 minutes.
  • For the simple syrup: Meanwhile, combine the sugar and 1/4 cup water in a saucepan and warm until the sugar is completely dissolved.
  • When the babka comes out of the oven, brush the simple syrup over the top. Cool for 15 minutes in the pan, then transfer to a rack to continue cooling. Of course, you should try it while it's still warm!! To store, wrap tightly in plastic wrap and keep at room temperature. This is best within a day or two--after that, use it for French toast!

MEXICAN CHOCOLATE CAKE



Mexican Chocolate Cake image

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

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup margarine, softened
½ cup vegetable oil
1 cup water
½ cup sour milk
2 eggs
1 teaspoon vanilla extract

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

QUICK MEXICAN CHOCOLATE CAKE



Quick Mexican Chocolate Cake image

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

1 (18.25 ounce) package dark chocolate cake mix
1 ⅓ cups warm water
3 eggs
½ cup vegetable oil
1 (3.4 ounce) package instant chocolate pudding mix
2 teaspoons ground cinnamon
4 Mexican chocolate drink tablets, cut into quarters
2 tablespoons vegetable oil
1 tablespoon confectioners' sugar

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

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