Best Quick Mexican Chocolate Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXICAN CHOCOLATE CAKE WITH CINNAMON FROSTING



Mexican Chocolate Cake with Cinnamon Frosting image

This Mexican chocolate cake is the richest, most moist chocolate cake you've ever had, but with a spicy twist! A little kick from cinnamon and a hint of cayenne pepper, then topped with a to-die-for cinnamon buttercream frosting.

Provided by Monica | Nourish + Fete

Categories     Dessert

Time 1h

Number Of Ingredients 19

1 cup (2 sticks) unsalted butter
1 cup unsweetened cocoa powder
1-2 Tablespoons instant espresso powder
2 cups water
2 cups granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1 cup semi-sweet chocolate chips
2 large eggs
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, (at room temperature)
pinch of salt
1 teaspoon vanilla extract
3 cups powdered sugar
2-3 Tablespoons milk
1 Tablespoon cinnamon

Steps:

  • Preheat oven to 325 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray; set aside.
  • In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.
  • In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.
  • Return to the butter-chocolate mixture. Add eggs and vanilla, then whisk until they are fully incorporated. Gently stir in the flour mixture using a wooden spoon or rubber spatula, then pour batter into the prepared pan.
  • Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
  • To make the frosting, beat butter until smooth using a stand or electric mixer. Add salt and vanilla, then beat again to incorporate.
  • Add powdered sugar and 2 tablespoons milk, and beat until smooth and fluffy, starting on low speed to blend, then increasing the speed to high. Scrape the sides of the bowl as needed to ensure everything is well-mixed, and adjust the consistency as needed by adding more milk or powdered sugar. Finally, beat in the cinnamon.
  • Frost and garnish cake as desired.

Nutrition Facts : Calories 430 kcal, Carbohydrate 61 g, Protein 3 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 154 mg, Fiber 3 g, Sugar 45 g, ServingSize 1 serving

CHOCOLATE CHIP CAKE



Chocolate Chip Cake image

A timeless layer cake, inspired by one of our favorite ice cream flavors! For a showstopping look and the perfect balance of chocolate and vanilla flavors, we've added shaved chocolate to the cake batter and the marshmallow buttercream frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups milk
1/3 cup butter, melted
3 whole eggs
1/2 cup shaved semisweet chocolate baking bar
1 jar (7 oz) Kraft Jet Puffed marshmallow crème (1 1/2 cups)
1 cup butter, softened
1/2 teaspoon vanilla
1 to 2 tablespoons milk
2 1/4 cups powdered sugar
1/4 cup shaved semisweet chocolate baking bar
3 tablespoons shaved semisweet chocolate baking bar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and the whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup shaved chocolate until just blended. Divide evenly between pans.
  • Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; run metal spatula around edge of pans to loosen cakes. Remove from pans to cooling rack. Cool completely, about 1 hour.
  • In large bowl, beat marshmallow creme, 1 cup softened butter, the vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until thin enough to spread. Stir in 1/4 cup shaved chocolate until just blended.
  • Place one cake layer on serving plate. Spread 3/4 cup frosting on top layer; top with second cake layer. Frost side and top of cake with remaining frosting. Sprinkle on top of cake, and press up side of cake the remaining 3 tablespoons shaved chocolate.
  • Store loosely covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 69 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 49 g, TransFat 1 g

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

MEXICAN CHOCOLATE CAKE



Mexican Chocolate Cake image

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

1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
1 teaspoon ground cinnamon
Water, vegetable oil and eggs called for on cake mix box
3/4 cup granulated sugar
1/3 cup butter
4 to 5 tablespoons milk
3 cups powdered sugar

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

Related Topics