Chocolate Desserts

Mexican Chocolate Cake

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This is the most delicious cake of all time. My mom has made it all growing up and has made it for my wedding cake and my other two sisters as well. You can do a variety with it as well. My absolute favorite version of it is to bake it in a 9 x 13 and put a peanut butter frosting over it. It’s THE BEST. Unfortunately, Ceth doesn’t like peanut butter in sweets 🙁 But, really, it’s a win-win. The frosting that goes with this cake is just as amazing.

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This was the first time I baked it in a bundt pan. This happens to be the cake I made for my mother in laws birthday.

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If you need to bake this days in advance, in my opinion, it’s actually BETTER the next day and the next. It’s like it keeps getting more moist! Do not forget this icing either. It does not compare to any other icing I’ve had before.

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I so wish I could have gotten a better picture of this! This was my older sister’s wedding cake but I wasn’t there in time to get a picture of it before the reception started, people everywhere, and ya. I’m super disappointed I couldn’t get a picture to do it more justice but it still, isn’t it gorgeous?

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Calvin puts his stamp of approval on it.

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Mexican Chocolate Cake

  • 1 cup butter
  • 1/4 cup unsweetened cocoa
  • 1 cup water
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  1. In medium saucepan melt butter. Stir in cocoa and water and bring to a boil. Set aside. Sift flour, baking soda and salt in a large bowl. Stir in sugar. Pour the boiled mixture into the bowl and mix well. Add the buttermilk, eggs and vanilla and mix well. Pour the batter into the pan and bake for 20 minutes at 350. If you choose to bake in a bundt pan it goes in for 40 minutes.

Hot Fudge Icing

  • 1/2 cup butter
  • 1/4 cup cocoa
  • 1/4 cup and 2 Tablespoons buttermilk
  • 1 lb powdered sugar
  • 1 teaspoon vanilla

Melt butter in saucepan. Stir to dissolve cocoa in the buttermilk and bring to a boil. Remove the saucepan from the heat and gradually add the powdered sugar and vanilla. Stir well. Allow the cake to cool before frosting.

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I’m so happy for anyone who makes this. You are in for a real treat.

-Marinn & Calvin

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No Comments

  • Reply
    Carol
    December 12, 2016 at 1:56 am

    What part of your Mexican Cake recipe is Mexican?

    • Reply
      Lemon Marinn Pie
      December 12, 2016 at 2:04 pm

      You know, im not sure! Haha. Thats just what the family recipe has been called. Perhaps a mexican heritage? 😊

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