Mexican Chocolate Cake

Mexican Chocolate Cake Recipe - A Delicious Dessert from Mexico

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 8

Introduction

Indulge in the rich and decadent flavors of Mexican Chocolate Cake with this delicious recipe. The combination of cocoa, cinnamon, and a hint of brandy creates a unique and irresistible dessert that is sure to impress your guests.

History

Mexican Chocolate Cake is a traditional dessert that has been enjoyed for generations in Mexico. The rich and spicy flavors of cinnamon and chocolate have been a staple in Mexican cuisine for centuries, and this cake is a perfect example of how these flavors can be combined to create a truly unforgettable dessert.

Ingredients

1 and 0.25 cup flour
0.75 cup sugar
0.25 cup cornstarch
3 tbsp cocoa
0.5 tsp baking soda
1 tsp cinnamon
0.5 tsp salt
0.33 cup oil
1 tbsp vinegar
1 tsp vanilla
1 cup cold water OR 0.25 cup brandy
0.75 cup cold water
chocolate glaze
2 tbsp cocoa
1 tbsp oil
1 tbsp corn syrup
2 tbsp kahlua
1 tsp water
0.5 tsp cinnamon
1 cup confectioners sugar

How to prepare

In a medium bowl, thoroughly blend the dry ingredients.
In a blender, mix the wet ingredients and then pour them into the dry ingredients.
Pour the batter into a 9" cake pan that has been coated with vegetable oil.
Bake for thirty to thirty-five minutes, or until a toothpick inserted in the center comes out clean.
Leave the cake in the pan for five minutes to cool on a rack, then invert it onto a rack to finish cooling. Cover with glaze.
For the chocolate glaze:
Combine all ingredients except confectioners sugar in a small saucepan and stir over low heat until smooth.
Gradually beat in the confectioners sugar until the glaze is smooth and shiny.

Variations

Add a pinch of cayenne pepper for a spicy kick.
Substitute the brandy with rum or tequila for a different flavor profile.
Top the cake with sliced almonds or chopped pecans for added texture.

Cooking Tips & Tricks

Make sure to thoroughly blend the dry ingredients before adding the wet ingredients to ensure a smooth and even batter.

- Be careful not to overmix the batter, as this can result in a dense and tough cake.

- Allow the cake to cool in the pan for five minutes before inverting it onto a rack to finish cooling. This will help prevent the cake from sticking to the pan.

Serving Suggestions

Serve Mexican Chocolate Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Blend the wet ingredients in a blender for a smooth and creamy batter.

- Use a toothpick to test the doneness of the cake - if it comes out clean, the cake is ready.

Ingredient Substitutions

Substitute vegetable oil with melted butter for a richer flavor.

- Use almond or coconut milk instead of water for a dairy-free option.

Make Ahead Tips

Mexican Chocolate Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.

Presentation Ideas

Dust the cake with powdered sugar or cocoa powder for a decorative finish, or top with fresh berries for a pop of color.

Pairing Recommendations

Pair Mexican Chocolate Cake with a cup of hot coffee or a glass of cold milk for a delicious dessert.

Storage and Reheating Instructions

Store leftover Mexican Chocolate Cake in the refrigerator for up to 5 days. To reheat, microwave individual slices for 15-20 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Mexican Chocolate Cake contains approximately 250 calories.

Carbohydrates

Each serving of Mexican Chocolate Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Mexican Chocolate Cake contains approximately 12 grams of fat.

Proteins

Each serving of Mexican Chocolate Cake contains approximately 2 grams of protein.

Vitamins and minerals

Mexican Chocolate Cake is a good source of iron and calcium, thanks to the cocoa and brandy used in the recipe.

Alergens

Mexican Chocolate Cake contains wheat and may contain traces of nuts and dairy.

Summary

Mexican Chocolate Cake is a delicious dessert that is rich in carbohydrates and fats, with a moderate amount of protein. It is also a good source of iron and calcium.

Summary

Mexican Chocolate Cake is a rich and decadent dessert that is perfect for any special occasion. With its unique blend of flavors and easy preparation, this cake is sure to become a new favorite in your recipe collection.

How did I get this recipe?

I can still picture the first time I came across this recipe for Mexican Chocolate Cake. It was many years ago, when I was just a young girl living in a small town in Mexico. My abuela, my grandmother, was known throughout the town for her delicious and authentic Mexican dishes. She had a talent for creating the most mouthwatering meals, and I was always eager to learn from her.

One day, as I was helping my abuela in the kitchen, she handed me a tattered old recipe card. "This is a recipe for Mexican Chocolate Cake," she said with a twinkle in her eye. "It has been passed down through our family for generations. I want you to learn how to make it."

I was thrilled at the thought of learning such a special recipe from my abuela. As she guided me through the steps, I listened intently, taking in every detail. The rich aroma of chocolate filled the air as we mixed the ingredients together, creating a decadent batter that promised to be nothing short of heavenly.

As the cake baked in the oven, my abuela shared with me the story behind the recipe. She told me how her own abuela had taught her how to make the cake when she was just a young girl, and how it had become a beloved family tradition ever since. The recipe had been passed down from mother to daughter for generations, each woman adding her own special touch to make it uniquely her own.

When the cake emerged from the oven, I could hardly contain my excitement. The rich, chocolatey scent wafted through the kitchen, tempting me with its sweet promises. My abuela showed me how to frost the cake with a creamy, spiced chocolate icing, sprinkling it with a dusting of cinnamon for an extra touch of flavor.

As we sat down to enjoy our creation, I took my first bite of the Mexican Chocolate Cake. The flavors exploded on my taste buds, a perfect balance of sweet and spicy that left me craving more. My abuela smiled as she watched me savoring the cake, knowing that I had successfully learned the recipe that had been so cherished in our family for generations.

From that day on, Mexican Chocolate Cake became a staple in our household. I would often make it for special occasions, sharing it with friends and family who marveled at its unique and delicious taste. Each time I baked the cake, I would think of my abuela and the special bond we shared over our love of cooking and tradition.

As the years passed, I continued to perfect the recipe for Mexican Chocolate Cake, adding my own twists and variations to make it truly my own. I shared the recipe with my own children, passing down the tradition that had been so lovingly handed to me by my abuela.

And now, as I sit here reflecting on the memories of that day in my abuela's kitchen, I am filled with gratitude for the gift she gave me in teaching me how to make Mexican Chocolate Cake. It is a recipe that holds a special place in my heart, a reminder of the love and tradition that has been passed down through the generations of our family. And every time I bake the cake, I am reminded of my abuela and the legacy she left behind for me to carry on.