Cakes & Cupcakes

Mexican Chocolate Cake

rpic_20170418202044_lg

Prep Time: 20 Minutes

Total Time: 1 Hour 5 Minutes

rpic_20170418202044_lg

Ingredients

For the Cake:

  • 3.15 oz. Mexican chocolate; grated
  • 1 C. granulated sugar
  • 2 C. all-purpose flour
  • ½ C. cocoa powder
  • 1 Tbsp. Clabber Girl Baking Powder
  • ¼ tsp. Spice Islands® Cayenne Pepper
  • ¾ tsp. salt
  • 3/4 C. Crisco® Pure Canola Oil
  • 1 lg. egg
  • 1 C. strong, brewed coffee; cooled
  • 1 C. buttermilk

Tequila Almond Liqueur Ganache:

  • 3.15 oz. Mexican chocolate tablet
  • 1/2 C. heavy cream
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. tequila almond liqueur (optional)
  • 1/4 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. unsweetened cocoa powder
  • Pinch of salt
  • 1/4 to 1/3 C. powdered sugar (depending on desired thickness)

Directions

Cake:

  1. In medium bowl, mix together the first seven ingredients until thoroughly blended.
  2. In a blender, mix the remaining ingredients then pour into the dry ingredients.
  3. Pour batter into a 9″ cake pan coated with oil.
  4. Bake for 30 – 35 minutes until toothpick inserted in the center comes out clean.
  5. Leave in the pan for five minutes to cool on a rack, then invert onto rack to finish cooling. Cover with glaze.

Glaze:

  1. Combine all but confectioners’ sugar in a small saucepan and stir over low heat until smooth.
  2. Gradually beat in sugar until smooth and shiny.
  3. Pour over cooled cake.

Mexican Chocolate Cake

rpic_20170418202044_lg

Prep Time: 20 Minutes

Total Time: 1 Hour 5 Minutes

Ingredients

For the Cake:

  • 3.15 oz. Mexican chocolate; grated
  • 1 C. granulated sugar
  • 2 C. all-purpose flour
  • ½ C. cocoa powder
  • 1 Tbsp. Clabber Girl Baking Powder
  • ¼ tsp. Spice Islands® Cayenne Pepper
  • ¾ tsp. salt
  • 3/4 C. Crisco® Pure Canola Oil
  • 1 lg. egg
  • 1 C. strong, brewed coffee; cooled
  • 1 C. buttermilk

Tequila Almond Liqueur Ganache:

  • 3.15 oz. Mexican chocolate tablet
  • 1/2 C. heavy cream
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. tequila almond liqueur (optional)
  • 1/4 tsp. Spice Islands® Pure Vanilla Extract
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. unsweetened cocoa powder
  • Pinch of salt
  • 1/4 to 1/3 C. powdered sugar (depending on desired thickness)

Directions

Cake:

  1. In medium bowl, mix together the first seven ingredients until thoroughly blended.
  2. In a blender, mix the remaining ingredients then pour into the dry ingredients.
  3. Pour batter into a 9″ cake pan coated with oil.
  4. Bake for 30 – 35 minutes until toothpick inserted in the center comes out clean.
  5. Leave in the pan for five minutes to cool on a rack, then invert onto rack to finish cooling. Cover with glaze.

Glaze:

  1. Combine all but confectioners’ sugar in a small saucepan and stir over low heat until smooth.
  2. Gradually beat in sugar until smooth and shiny.
  3. Pour over cooled cake.

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