Mexican Chocolate Cake

Mexican-Chocolate-Cake.jpg
Mexican Chocolate Cake. Linda Larsen
  • 50 mins
  • Prep: 25 mins,
  • Cook: 25 mins
  • Yield: 16 servings
Ratings (10)

Did you know that the combination of chocolate and cinnamon is a classic Mexican dessert flavor? This fabulous Mexican Chocolate Cake is perfect for a Cinco de Mayo celebration.

While most chocolate cakes start by beating butter and sugar together, this is a saucepan cake. It starts by melting butter with chocolate and water in a saucepan. That makes the cake moister, and also enhances the chocolate flavor of the cake. It also means this cake is easier to make!

The frosting for the cake is also a saucepan frosting, which is simpler than a classic buttercream frosting. Pour the frosting onto the cake while they are both warm. That will create a fudgy layer underneath the frosting that is simply delectable.

You can add more cinnamon to this cake if you'd like. Increase it up to 2 teaspoons; in the cake, and up to 1/2 teaspoon in the frosting but don't go much higher than that. 

What You'll Need

  • 4 (1 ounce) squares unsweetened chocolate
  • 1/2 cup butter
  • 1 cup hot water
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1/3 cup buttermilk
  • 1-1/4 teaspoons baking soda
  • 2 eggs, beaten
  • 2 teaspoons vanilla
  • 2 (1 ounce) squares unsweetened chocolate
  • 1/4 cup butter
  • 8 tablespoons milk
  • 4 cups powdered sugar
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla

How to Make It

Preheat the oven to 350°F. Spray a 9" x 13" pan with nonstick baking spray containing flour and set aside.

In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add the flour, sugar, 1 teaspoon cinnamon, and salt. Mix well with a wire whisk or eggbeater.

Then stir in the buttermilk, baking soda, eggs and 2 teaspoons vanilla and beat until smooth.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, until the top springs back when touched with a fingertip. The cake should pull away from the sides of the pan slightly. Make the frosting while the cake is in the oven.

While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares of the chocolate and 1/4 cup butter together. Add powdered sugar, milk, 1/4 teaspoon cinnamon, and 1 teaspoon vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable and smooth, not stiff and spreadable.

When the cake comes out of the oven, let it cool on a wire rack for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool.