Take a basic chocolate cake recipe and transform it into a Mexican chocolate cake! I have always had a fascination with pink frosted cakes!
Course Cake, Dessert
Cuisine Mexican
Prep Time 40 minutesminutes
Cook Time 45 minutesminutes
Resting Time For Cake To Cool 2 hourshours
Total Time 3 hourshours25 minutesminutes
Servings 12Servings
Equipment
13x9 baking pan
Mixer
Ingredients
1/2cupoilavocado, canola, coconut oil(melted)
1 1/2teaspoonsvanilla extract
2large eggs at room temperature
1/2cupstrong coffeemix 1 full tbsp nescafe into 1/3 cup hot water or previously brewed coffee
1cupmilk mixed with 1 tbsp white vinegarat room temperature
6ozMexican chocolate(ibarra or abuelita brand), ground into a fine powder
2 cupscake flouror 1 3/4 c all purpose flour with 1 tablespoon cornstarch
3/4cupcocoa powder
1 cupsugar
2 teaspoonsbaking powder
3/4teaspoonsalt
1/2 cboiling water
For Frosting
3/4cupsugar
1/4cupwater
1tablespoonof honey
3large egg whites
1/2teaspoonvanilla extract
Zest of 1 large orange
pink food coloring gel
13x9 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.