Mexican Chocolate Cake

12
Cassie *

By
@1lovetocook1x

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
25 Min
Cook:
30 Min
Method:
Bake

Ingredients

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  • 4
    (1 oz.) squares unsweetened chocolate
  • 1/2 c
    butter
  • 1 c
    hot water
  • 2 c
    flour
  • 2 c
    sugar
  • 1 - 1 1/2 tsp
    cinnamon
  • ·
    pinch of salt
  • 1/3 c
    buttermilk
  • 1 1/4 tsp
    baking soda
  • 2
    eggs, beaten
  • 1 tsp
    vanilla
  • FROSTING

  • 2
    (1 oz.) squares unsweetened chocolate
  • 1/4 c
    butter
  • 1/2 c
    milk or 8 tablespoons
  • 4 c
    confectioners' sugar
  • 1/4 tsp
    cinnamon ( i added a bit more )
  • 2 tsp
    vanilla
  • 6 oz
    white chocolate chips ,divided -( optional )

How to Make Mexican Chocolate Cake

Step-by-Step

  1. Preheat 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.
  2. Remove 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.
  3. Pour into baking pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
  4. Make the frosting while the cake is in the oven.

    In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together.
  5. Add 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.
  6. When 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.
  7. Delicious!

    I will add a picture of the cut cake, once we cut it tonight..

Printable Recipe Card

About Mexican Chocolate Cake

Course/Dish: Cakes, Chocolate
Main Ingredient: Non-Edible or Other
Regional Style: Mexican
Hashtag: #cinnamon




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