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Mexican Chocolate Cake
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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!
Course Cake, Dessert
Cuisine Mexican
Prep Time 40 minutes
Cook Time 45 minutes
Resting Time For Cake To Cool 2 hours
Total Time 3 hours 25 minutes
Servings 12 Servings

Equipment

  • 13x9 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
  • 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.