Mexican Chocolate Cake

Mexican Chocolate CakeA cake that is layered with sweet Mexican chocolate ganache and covered in dark chocolate ganache. This cake is so moist and decadent, you'll want to share it with your friends and family.

If you’re looking for a dessert that will be a huge hit at your next party, try this recipe for Mexican Chocolate Cake. The cake is made with a chocolate cake mix and is topped with a Mexican chocolate frosting. To finish the cake, it is decorated with a variety of toppings including whipped cream, chopped pecans, and toasted coconut. This is a sweet and rich dessert that will be loved by all!

Mexican Chocolate Cake is a dense, rich chocolate cake that tastes like a delicious and decadent fudge brownie. It is a cross between a brownie and a cake and is served with whipped cream or ice cream. This recipe is so simple to make and is perfect for any occasion. It only takes about an hour to bake and about an hour to cool. Mexican Chocolate Cake is sure to be a crowd-pleaser and is perfect for any celebration.

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

Preparation:

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.

Frosting:

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.

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