Mexican Chocolate Cake
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 18
Description:
This delightful Mexican Chocolate Cake recipe has been passed down through generations, originally discovered by my mom in a local newspaper years ago. Now, it’s a cherished family favorite, adorned with the subtle warmth of cinnamon that adds a delightful twist to its rich chocolatey goodness. Whether it’s a special occasion or a cozy family gathering, this cake is sure to impress with its irresistible aroma and decadent flavor.
Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup water
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1 cup milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- For the icing:
- 1/2 cup unsalted butter
- 2 tablespoons cocoa powder
- 1/4 cup milk
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
Nutritional Information (Per Serving):
- Calories: 423.2
- Fat Content: 19.7g
- Saturated Fat Content: 7.9g
- Cholesterol Content: 49.2mg
- Sodium Content: 130.4mg
- Carbohydrate Content: 60.2g
- Fiber Content: 1.1g
- Sugar Content: 47.4g
- Protein Content: 3.2g
Instructions:
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Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a 9x13x2-inch baking pan by greasing it lightly, ensuring easy release of the cake once baked.
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Prepare Cake Batter: In a saucepan, combine the unsalted butter, water, and cocoa powder. Heat the mixture over medium heat until the butter is melted, stirring occasionally to ensure even melting. Set aside to cool slightly.
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Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, granulated sugar, milk, eggs, ground cinnamon, and vanilla extract. Stir until the ingredients are well combined and form a smooth batter.
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Incorporate Butter Mixture: Pour the slightly cooled butter mixture into the bowl with the dry ingredients. Using a spatula or mixer, blend the mixture until smooth and well incorporated. Be sure to scrape down the sides of the bowl to ensure all ingredients are evenly mixed.
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Bake: Transfer the prepared batter into the greased baking pan, spreading it out evenly. Place the pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating that the cake is fully baked.
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Prepare the Icing: While the cake is baking, prepare the icing. In a saucepan, combine the remaining unsalted butter, cocoa powder, and milk. Heat the mixture over medium heat until it begins to bubble around the edges, stirring constantly to prevent burning.
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Add Sugar and Flavorings: Remove the saucepan from heat and gradually add the powdered sugar and vanilla extract, stirring continuously until smooth and well combined. Fold in the chopped pecans until evenly distributed throughout the icing.
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Ice the Cake: Once the cake is baked and still hot from the oven, evenly spread the prepared icing over the top, ensuring full coverage. Allow the cake to cool slightly before slicing and serving.
Enjoying Your Mexican Chocolate Cake:
Indulge in the irresistible allure of this Mexican Chocolate Cake, savoring each decadent bite infused with the warmth of cinnamon and the rich flavors of chocolate. Whether enjoyed as a dessert centerpiece at a festive gathering or as a comforting treat shared with loved ones, this cake is sure to evoke memories of cherished moments and create new ones to treasure. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. Embrace the joy of baking and the love it brings to every table with this beloved family recipe!
