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Mexican Chocolate Cake

Budget.Gourmet's picture
This Mexican Chocolate Cake is sure to win a few hearts over. The yummy Mexican Chocolate Cake offers a surprising mixture of unexpected flavors. Serve the Mexican Chocolate Cake for parties and watch how everyone gets addicted to it!
  Bittersweet chocolate 8 Ounce (For Making The Cake)
  Unsalted butter 12 Tablespoon (For Making The Cake, 1.5 Sticks, At Room Temperature)
  Salt 1⁄4 Teaspoon (For Making The Cake)
  Ground black pepper 1 Teaspoon, grounded finely (For Making The Cake)
  Instant espresso 1 Tablespoon (For Making The Cake, Not Granular)
  Cinnamon 2 Teaspoon (For Making The Cake)
  Vanilla extract 1 Teaspoon (For Making The Cake)
  Firmly packed dark brown sugar 3⁄4 Cup (12 tbs) (For Making The Cake)
  Eggs 3 (For Making The Cake)
  Unbleached all purpose flour 3⁄4 Cup (12 tbs) (For Making The Cake)
  Finely ground toasted almond 1 Cup (16 tbs) (For Making The Cake)
  Bittersweet chocolate 6 Ounce (For Making The Glaze)
  Egg 1 (For Making The Glaze)
  Egg yolk 1 (For Making The Glaze)
  Unsalted butter 3 Tablespoon (For Making The Glaze, At Room Temperature)
  Whole blanched almonds 12 (For The Final Decoration, For Garnish)
  Heavy cream 1⁄2 Cup (8 tbs) (For The Final Decoration)
  Cinnamon 1⁄4 Teaspoon (For The Final Decoration)
  Sugar 1⁄4 Teaspoon (For The Final Decoration)

Preheat your oven to 375°F.
Butter a 9 X 1 1/2 inch straight-sided cake pan with a removable bottom, or springform pan.
prepare the cake Melt the chocolate in the top of a double boiler or over very low heat.
Set it aside to cool.
Cream the butter until light and fluffy.
Add the salt, pepper, espresso, cinnamon, vanilla, and brown sugar, and beat until well blended.
Add the eggs one at a time, beating after each addition.
Stir in the chocolate and add the flour, mixing only until it is blended.
Fold in the ground almonds.
Scrape the batter into the cake pan.
Bake in the bottom third of the preheated oven until a toothpick inserted in the center comes out with a little moist batter on it and the cake is set, about 25 to 30 minutes.
Remove the pan from the oven, slide off the sides of the pan and let the cake cool on a rack for at least 30 minutes.
With a sharp, thin-bladed knife, separate the bottom of the pan from the cake.
Once it is cooled, brush the cake gently with a pastry brush to remove any crumbs.
prepare the glaze Melt the chocolate in the top of a double boiler or over very low heat.
Stir in the eggs, mixing well.
Add the butter and stir thoroughly.
Allow the glaze to thicken for 5 to 10 minutes off the heat.
Pour the glaze on top of the cooled cake.
Smooth the top of the cake and allow some of the glaze to run down the sides.
Smooth the sides with a metal spatula, then swirl the top into a design.
Place the whole blanched almonds evenly around the outside of the top.
Transfer the cake to a serving dish or cake stand and let it stand at least a couple of hours to set the glaze.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5868 Calories from Fat 3758

% Daily Value*

Total Fat 429 g659.2%

Saturated Fat 223.4 g1117.2%

Trans Fat 0 g

Cholesterol 1679.2 mg559.7%

Sodium 891.5 mg37.1%

Total Carbohydrates 498 g166.1%

Dietary Fiber 43 g172%

Sugars 357.5 g

Protein 87 g174.2%

Vitamin A 172.5% Vitamin C 3.7%

Calcium 68.7% Iron 142%

*Based on a 2000 Calorie diet

Mexican Chocolate Cake Recipe