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Mexican Chocolate Cake



mexican cake

A wonderful, easy recipe for delicious Mexican Chocolate Cake. Try it for cinco de Mayo!


Prep Time: 25 minutes
Cook Time: 25 minutes


Cake ingredients:
* 4 (1 oz.) squares unsweetened chocolate
* 1/2 cup butter
* 1 cup hot water
* 2 cups flour
* 2 cups sugar
* 1 tsp. cinnamon
* pinch of salt
* 1/3 cup buttermilk
* 1-1/4 tsp. baking soda
* 2 eggs, beaten
* 1 tsp. vanilla

Frosting Ingredients:
* 2 (1 oz.) squares unsweetened chocolate
* 1/4 cup butter
* 8 Tbsp. milk
* 4 cups powdered sugar
* 1/4 tsp. cinnamon
* 2 tsp. vanilla


Preheat oven to 350 degrees. In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil. Remove from heat and add flour, sugar, cinnamon, and salt. Mix well with a wire whisk or eggbeater. Stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13″x9″ pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.


Make the frosting while the cake is in the oven.


In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, 1/4 tsp. cinnamon, and 2 tsp. vanilla and beat well. Slowly add more milk or powdered sugar if needed. Frosting consistency should be pourable.


Allow cake to cool for 15 minutes, then pour the frosting over, spreading gently with butter knife, if necessary.


Add decoration if needed.