mexican chocolate cake
(2 ratings)
Today is my sons birthday, I always let my kids pick whether they want a store bought cake with all the frills or a cake made from scratch. He chose the Mexican cake, saying I like your cakes better mom...don't they just make your heart melt?.. He decided he wanted white chocolate chips on top, to give it some fanciness. It's a delicious cake, with a hint of cinnamon in the cake and the frosting. Happy 13th Birthday son! Enjoy! My photo's
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(2 ratings)
yield
12 serving(s)
prep time
25 Min
cook time
30 Min
method
Bake
Ingredients For mexican chocolate cake
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4(1 oz.) squares unsweetened chocolate
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1/2 cbutter
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1 chot water
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2 cflour
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2 csugar
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1 - 1 1/2 tspcinnamon
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pinch of salt
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1/3 cbuttermilk
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1 1/4 tspbaking soda
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2eggs, beaten
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1 tspvanilla
- FROSTING
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2(1 oz.) squares unsweetened chocolate
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1/4 cbutter
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1/2 cmilk or 8 tablespoons
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4 cconfectioners' sugar
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1/4 tspcinnamon ( i added a bit more )
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2 tspvanilla
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6 ozwhite chocolate chips ,divided -( optional )
How To Make mexican chocolate cake
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1Preheat oven to 350 degree F. Prepare a 9 x 13 baking pan with non stick cooking spray. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil.
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2Remove from heat and add flour, sugar, cinnamon, and salt. Mix well with a wire whisk or heavy spoon ( will be quite thick at this point ). Then stir in buttermilk, soda, eggs and vanilla and beat until smooth.
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3Pour into baking pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
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4Make the frosting while the cake is in the oven. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together.
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5Add powdered sugar, milk,, 1/4 tsp. cinnamon, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable.
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6When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool. Note: If wanting to use the white chocolate chips, this is what I did...as soon as cake came from oven, I sprinkled 3 ounces on hot cake...let set for about 5 minutes, then poured the frosting evenly over cake...sprinkled remaining chips, and slightly swirled with a knife carefully not to cut into cake.
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7Delicious! I will add a picture of the cut cake, once we cut it tonight..
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Mexican Chocolate Cake:
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