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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Dessert First » Mexican Chocolate Cake

Mexican Chocolate Cake

April 7, 202021 Comments

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I woke up one morning hungry for cake! And not just any cake, but Mexican chocolate cake with pink frosting! Lol! Two of my favorite foods, Mexican chocolate and cake. The seven minute frosting is the same recipe that mom used on our cakes as kids.

Mexican Chocolate Cake

You can say I have a thing for pink cake!

Since I was a little girl, I loved the color pink. Every year for my birthday mom would ask me what color frosting would I like on my cake? Pink! A few years back I decided that for my birthday/anniversary, I would challenge myself to bake a cake from scratch. The challenge was to incorporate the pink color somewhere on the cake. I have fun with it every year.

Mexican Chocolate Cake

Round cake or square cake?

Does it really matter? No! Lol! Life is too short to not enjoy a piece of homemade cake. It is fun to use different cake pans from time to time.

Mexican Chocolate Cake
Mexican Chocolate Cake

More pink delicious treats!

Pink Polovorones, Cortadillos Mexicanos, Conchas and Tamales come to minds when I think of pink Mexican foods that I love!

Mexican Chocolate Cake
Use your favorite brand of sweetened Mexican chocolate disc
Mexican Chocolate Cake
The best cookware and bakeware are sometimes the vintage pieces I find along my travels.
Mexican Chocolate Cake
Mexican Chocolate Cake
The photo above is the seven minute frosting in a bright pink shade from a previous year.
Mexican Chocolate Cake
The fluorescent lighting in my kitchen does not show the true colors of the frosting.
Mexican Chocolate Cake
This style of frosting is the same as what my mom used since we were kids.
After a few days, the frosting will begin to break down. Store it uncovered in a cool spot.
Mexican Chocolate Cake
Mexican Chocolate Cake

Mexican Chocolate Cake

Take a basic chocolate cake recipe and transform it into a Mexican chocolate cake! I have always had a fascination with pink frosted cakes!
5 from 3 votes
Print Pin Rate
Course: Cake, Dessert
Cuisine: Mexican
Prep Time: 40 minutes minutes
Cook Time: 45 minutes minutes
Resting Time For Cake To Cool: 2 hours hours
Total Time: 3 hours hours 25 minutes minutes
Servings: 12 Servings

Equipment

  • 13×9 baking pan
  • Mixer

Ingredients

  • 1/2 cup oil avocado, canola, coconut oil(melted)
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs at room temperature
  • 1/2 cup strong coffee mix 1 full tbsp nescafe into 1/3 cup hot water or previously brewed coffee
  • 1 cup milk mixed with 1 tbsp white vinegar at room temperature
  • 6 oz Mexican chocolate(ibarra or abuelita brand), ground into a fine powder
  • 2 cups cake flour or 1 3/4 c all purpose flour with 1 tablespoon cornstarch
  • 3/4 cup cocoa powder
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 c boiling water

For Frosting

  • 3/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon of honey
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • Zest of 1 large orange
  • pink food coloring gel
  • 13×9 pan
  • baking spray
  • Sprinkles

Instructions

  • If you have a mini chopper or coffee grinder, you can add small pieces of the Mexican chocolate to grind into a fine powder ahead of time.
  • Preheat oven to 350 degrees F. Spray the baking pan and set aside.
  • In the bowl of the stand mixer , mix the eggs, vanilla, oil and coffee for 2 minutes.
  • Pour in the milk and mix for another two minutes. Mix in the ground Mexican chocolate for 1 minute.
  • Combine the flour, cocoa powder, sugar, baking powder and salt. Whisk together.
  • Gradually mix the wet ingredients(minus the boiling water) with the dry until batter is incorporated. Do not over mix.
  • Stir in the boiling water until smooth.
  • Pour batter into prepared pan and spread out evenly. Bake in preheated 350 degree F oven for 23-28 minutes or until knife comes out clean from center of the cake. Let cake cool completely before you add frosting. Test cake after 23 minutes. All ovens vary.

Frosting

  • In a medium glass bowl, combine 3/4 c sugar, 1/4 c water, 1 tbsp honey and 3 large egg whites.
  • Place the bowl over a sauce pan of simmering water. Whisk now and then. Cook until the mixture reads 160 degrees F. Remove from heat.
  • Using a hand held electric mixer, beat the mixture until it becomes thick and glossy. Mix in the vanilla, orange zest and desired food coloring gel. Frost cake! Add some fun and colorful sprinkles!

Notes

In most cases when preparing a basic white or yellow cake from scratch, you can easily add unsweetened baking cocoa powder to prepare chocolate cake. If a cake recipe calls for 3 cups of flour, I subtract 1/2 a cup of flour and replace is with 1/2 cup cocoa powder. For more chocolate flavor melt the butter with a bar of baking semi sweet chocolate. This would replace the cocoa powder.
The Mexican chocolate can be ground using a coffee grinder or mini chopper. You must break it into smaller pieces before grinding it in one of these appliances. 
Adding oil to cake recipes will yield a more moist cake. But that is up to you.  
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Cake, Dessert First Tagged With: Cake, Dessert, mexican chocolate

Previous Post: « Crispy Chicken Tacos- Pollo a La Mexicana
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Reader Interactions

Comments

  1. Ana

    April 7, 2020 at 5:21 pm

    Chocolate cake looks delicious! I don’t have a stand mixer, only a hand mixer. Will that be an issue?

    Reply
    • Sonia

      April 7, 2020 at 9:27 pm

      Hi Ana, a hand mixer works just fine too!

      Reply
  2. Ana

    April 8, 2020 at 7:06 am

    Thank you so much Sonia! Looking forward to baking this delicious looking cake.

    Reply
  3. Silvia (@svalle21)

    April 9, 2020 at 11:02 am

    I dont have honey what could I replace it with

    Reply
    • Sonia

      April 9, 2020 at 2:17 pm

      Corn syrup, agave nectar, maple syrup or make your own syrup by cooking 1 cup of sugar with 1/4 cup of water.

      Reply
  4. Naive

    April 9, 2020 at 3:24 pm

    Do you use already brewed coffee or does the recipe just call for the ground or instant coffee?

    Reply
    • Sonia

      April 9, 2020 at 8:38 pm

      You can use either, as long as it’s in liquid form.

      Reply
  5. Aidé Serna

    April 10, 2020 at 6:24 pm

    Few questions….
    The Mexican chocolate just needs to be grounded? Maybe in a chopper?
    Coffee… does it need to be ground coffee or already brewed??
    In step #4 it says to add 2 eggs at a time, how many eggs are needed? I did not see that in the ingredients, just the egg whites for the frosting.

    Reply
    • Sonia

      April 10, 2020 at 8:59 pm

      Hi Aidé, thank you for pointing out those things to me in the recipe. I read and re-read everything at least 5 times, yet it still escapes me, lol! I have made the revisions on the recipe. Thanks again!

      Reply
  6. Susie

    April 17, 2020 at 11:40 pm

    Hello again! I asked about the eggs in the cake, your recipe you sent me has eggs, but the one I received in my email, does not show eggs in the cake part of the recipe, only in the frosting part. That confused me.
    Thank You!

    Reply
    • Sonia

      April 18, 2020 at 9:25 am

      Susie, It’s just because I forgot to list them in the original post that I published. I added them and edited the recipe.

      Reply
  7. Amanda

    February 23, 2021 at 4:44 pm

    Hi I baked this cake this past weekend and it was very delicious but turned out dry. I only baked it for 30 min and still dry. Any tips?

    Reply
    • Sonia

      February 23, 2021 at 5:49 pm

      Hi Amanda,

      You could whisk in some melted butter that cooled, applesauce unsweetened or mayonnaise. These are alternatives to using oil. I actually may try the banana next time I prepare this recipe. Try adding 3/4 cup to the batter.

      Reply
  8. Becky Urquidi

    October 25, 2021 at 10:21 am

    What size cake pan should I use? It is not listed

    Reply
    • Sonia

      October 25, 2021 at 10:49 am

      13×9 pan

      Reply
  9. PAO

    February 10, 2022 at 11:05 am

    Hi Sonia! Can these be made in to cupcakes? If so, how would the bake times/recipe be adjusted?

    Reply
    • Sonia

      February 10, 2022 at 12:00 pm

      Hi PAO! To be honest, I have never baked cupcakes using this recipe, but sure you can. Typically most cupcake recipes bake 18-20 minutes more or less

      Reply
  10. Michelle

    January 6, 2025 at 11:37 pm

    Hi Sonia,

    This recipe looks amazing, thank you for posting it. I see that the frosting calls for egg whites. Is there any concern to eating raw egg whites? I know sometimes merengue cookies call for raw egg whites in the recipe, but I always thought any raw part of an egg was not safe to consume. There must be something I’m missing. 😃Thank you for clarifying.

    Reply
    • Sonia

      January 7, 2025 at 1:09 pm

      The eggs whites are gently cooked as instructed in the recipe.

      Reply
      • Michelle

        January 7, 2025 at 1:40 pm

        Hi Sonia, thank you for your reply. I’ll make sure the egg white mix reaches 160 degrees.

        I was just curious because I’ve see a lot of royal icing recipes out there that use raw egg whites.

        Thanks for all you do, blessings,
        Happy New Year

        Reply
        • Sonia

          January 8, 2025 at 1:19 pm

          Happy New Year!

          Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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