Authentic Mexican Chocolate Cake (Pastel de Chocola)

Welcome to a truly special baking experience! This recipe for CAKE DE CHOCOLA brings the rich, comforting flavors of Mexican hot chocolate right into your kitchen in cake form. We blend deep chocolate with warming spices and a hint of chile for a unique, unforgettable dessert. Get ready to bake a moist, flavorful CAKE DE CHOCOLA that perfectly balances sweetness with a gentle kick, offering a delightful twist on a classic treat.

Why You’ll Love This Mexican Chocolate Cake

This unique CAKE DE CHOCOLA offers delightful reasons to become your new favorite.

• Unique Flavor Profile: It boasts a captivating blend of rich chocolate, aromatic cinnamon, and a subtle warmth from a hint of chile. This isn’t just any chocolate cake; it’s a flavorful adventure.
• Perfect Small-Batch Dessert: This recipe is ideal for a small gathering or when you crave a treat without making a huge batch. You get all the flavor in a manageable size.
• Easy to Follow for Any Baker: Claire Martin’s simple, step-by-step instructions ensure success, even if you’re a beginner. Making this CAKE DE CHOCOLA is truly straightforward.
• Comforting and Nostalgic Taste: Reminiscent of a cozy mug of Mexican hot chocolate, this cake brings a sense of warmth and familiarity. It’s a comforting hug in dessert form.
• Impressive Yet Simple to Prepare: You’ll impress friends and family with this distinctive CAKE DE CHOCOLA, all while knowing how easy it was to create. It looks and tastes extraordinary.

Ingredients

To create this delightful CAKE DE CHOCOLA, gather these simple yet essential ingredients. Each component plays a crucial role in developing its distinctive flavor and moist texture. The small batch ensures fresh, delicious results every time you bake.

• ¾ cup or 120 grams of all-purpose flour
• One teaspoon of baking powder
• Half a teaspoon of baking soda
• A pinch of fine sea salt
• 2 oz or 60 grams of Mexican chocolate tablet (Abuelita or Ibarra brands are perfect)
• Large pinch of ground chile pepper like cayenne (adjust to your preference)
• ¼ cup or 60 ml melted butter or sunflower oil
• ¼ cup or 60 grams raw cane sugar
• ⅓ cup or 70 ml + 2 Tablespoons of cold whole milk
• 1 medium egg
• Powdered sugar and fresh berries for decorating your finished CAKE DE CHOCOLA

Notes & Substitutions

Mexican Chocolate: Traditional Mexican chocolate tablets have a distinct grainy texture and often contain cinnamon and sometimes almonds. This unique profile is key to the flavor of our CAKE DE CHOCOLA. Brands like Abuelita or Ibarra are readily available and highly recommended for their authentic taste. To understand more about this unique ingredient, delve into the characteristics of Mexican chocolate, often distinguished by its granular texture and aromatic spices like cinnamon.

Substitutions: If Mexican chocolate is unavailable, you can substitute 2 oz (60g) of unsweetened or bittersweet chocolate. Enhance it with ½ teaspoon of ground cinnamon and 1 tablespoon of raw cane sugar to mimic the traditional flavor. This adjustment helps maintain the characteristic taste of the CAKE DE CHOCOLA.

Chile Pepper: The ground chile pepper adds a subtle warmth, not intense heat. Cayenne is a great choice, but you can also use ancho chile powder for a milder, earthier note. Adjust the amount to your personal taste; a large pinch is a good starting point for your CAKE DE CHOCOLA.

Milk: Whole milk contributes to the rich texture and flavor of this CAKE DE CHOCOLA. For a dairy-free alternative, unsweetened almond milk or soy milk can be used effectively. Ensure it is cold to help with the chocolate melting process.

Fat: Using melted butter enhances the rich flavor of the CAKE DE CHOCOLA and contributes to its tender crumb. Sunflower oil offers a lighter, more neutral taste and makes the cake incredibly moist. Either choice works well, so pick based on your preference.

Equipment

Having the right tools makes baking your CAKE DE CHOCOLA smooth and enjoyable. You won’t need anything fancy, just a few kitchen essentials to bring this delicious dessert to life.

• Small cake pan (6-inch/15 cm is ideal for this recipe)
• Double boiler or a heat-safe bowl set over a saucepan of simmering water
• Two mixing bowls (one large and one medium)
• Whisk for combining ingredients
• Spatula for folding and scraping
• Oven

Instructions

Baking this incredible CAKE DE CHOCOLA is straightforward with these easy-to-follow steps. Precision in each stage ensures a perfectly moist and flavorful result every time. Follow along closely for a delightful outcome.

1. Prepare Oven and Pan: First, preheat your oven to 175°C (350°F). Lightly grease your 6-inch (15 cm) cake pan with butter or oil, then dust it evenly with flour. This prevents your CAKE DE CHOCOLA from sticking.
2. Melt Mexican Chocolate: Roughly chop the Mexican chocolate tablet. Place the chopped chocolate into a double boiler or a heat-safe bowl set over a saucepan of simmering water. As the chocolate begins to melt, add 1 tablespoon of cold milk. Stir consistently until the chocolate has completely melted and achieved a smooth, uniform consistency for your CAKE DE CHOCOLA.
3. Add Chile and Set Aside: Once the chocolate is smooth, remove it from the heat. Stir in the ground chile powder until well combined. Set this fragrant chocolate mixture aside to cool slightly.
4. Combine Dry Ingredients: In a separate large bowl, combine the all-purpose flour, baking powder, baking soda, and fine sea salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed, then set the bowl aside.
5. Whisk Wet Ingredients: Pour the remaining cold milk (⅓ cup or 70 ml + 1 Tablespoon) into the melted chocolate mixture and mix until well combined. Next, add the raw cane sugar and your choice of melted butter or sunflower oil, mixing until all these components are thoroughly incorporated and smooth.
6. Add Egg: Use a whisk to beat in the medium egg into the wet ingredients. Continue whisking until the mixture becomes lightly frothy and well emulsified. This helps create a tender crumb in your CAKE DE CHOCOLA.
7. Combine Wet and Dry: Gently pour the prepared dry ingredients (flour mixture) into the wet chocolate ingredients. Using a spatula, fold the ingredients together until they are just combined. Be careful not to overmix the batter, as this can lead to a tough CAKE DE CHOCOLA. A few small lumps are perfectly fine.
8. Pour and Bake: Pour the carefully mixed cake batter into your greased and floured 6-inch baking pan. Place the pan in the center of the preheated oven. Bake for approximately 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
9. Cool Completely: Once baked, remove the CAKE DE CHOCOLA from the oven. Allow it to cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack. Let the cake cool completely on the rack before proceeding to decorate.
10. Decorate: Once your CAKE DE CHOCOLA is entirely cool, dust it generously with powdered sugar. Arrange fresh berries, such as raspberries or blueberries, on top for a beautiful presentation. Slice and enjoy your homemade CAKE DE CHOCOLA!

Pro Tips for the Best Mexican Chocolate Cake

Achieving a perfect CAKE DE CHOCOLA is easy with these simple tips. Paying attention to these details will ensure your cake is moist, flavorful, and a true delight for everyone.

• Room Temperature Ingredients: Ensure your egg and milk are at room temperature. This allows for even mixing, creating a smooth batter and a more uniform texture for your CAKE DE CHOCOLA.
• Do Not Overmix: Overmixing the batter develops gluten too much, which can result in a dense, dry cake. Mix just until the dry ingredients are incorporated into the wet for a tender CAKE DE CHOCOLA.
• Melt Chocolate Gently: Use a double boiler or a microwave on low power, stirring frequently. This prevents the delicate Mexican chocolate from scorching, which can alter the taste of your CAKE DE CHOCOLA.
• Taste Test Chile: Before adding it to the chocolate, taste a tiny bit of your chile powder for heat. Adjust the amount based on your preference to get the perfect subtle kick in your CAKE DE CHOCOLA.

Common Mistakes to Avoid

• Overmixing the batter: This is a common pitfall that makes cakes tough. Mix gently until just combined.
• Not fully cooling the cake before decorating: Decorating a warm CAKE DE CHOCOLA causes powdered sugar to melt and absorb, making it disappear.
• Using regular chocolate without adjusting spices: Plain chocolate lacks the cinnamon and sometimes other spices found in Mexican chocolate. Remember to add them if substituting.

Serving Suggestions, Storage, and Variations

This versatile CAKE DE CHOCOLA shines in many ways. Whether you’re serving it fresh, storing leftovers, or exploring new flavor combinations, it’s always a treat.

Serving

Serve your freshly baked CAKE DE CHOCOLA dusted elegantly with powdered sugar and adorned with a vibrant medley of fresh berries. It pairs wonderfully with a warm cup of coffee or a rich, foamy mug of Mexican hot chocolate for an extra cozy experience. A scoop of good quality vanilla ice cream or a dollop of whipped cream also makes a fantastic accompaniment to the spiced flavors of this CAKE DE CHOCOLA.

Storage

Store your CAKE DE CHOCOLA at room temperature in an airtight container for up to 2-3 days to maintain its freshness and moisture. If you need to keep it longer, refrigerate the cake in an airtight container for up to 5 days. For extended enjoyment, unfrosted slices of this CAKE DE CHOCOLA can be individually wrapped and frozen for up to one month, ready to be thawed and enjoyed.

Variations

• Spice It Up: Elevate the warm notes in your CAKE DE CHOCOLA by adding a small pinch of ground nutmeg, cloves, or even a tiny amount of black pepper to the batter. These spices deepen the complex flavor profile.
• Citrus Zest: For a brighter, zesty twist, incorporate 1-2 teaspoons of finely grated orange or lime zest into the batter. The citrus perfectly complements the chocolate and chile in the CAKE DE CHOCOLA.
• Frosting: While delicious on its own, this CAKE DE CHOCOLA is also wonderful with a topping. Consider a creamy cinnamon cream cheese frosting or a rich chocolate ganache. A simple dusting of cocoa powder works beautifully too.
• Larger Batch: If you’re baking for a crowd, you can easily double the ingredient quantities and bake this CAKE DE CHOCOLA in an 8-inch round cake pan. Adjust the baking time accordingly; it may take an additional 10-15 minutes.

Nutrition Information

Please remember that the following nutrition information for our CAKE DE CHOCOLA is an estimate. It is based on standard ingredient values and will vary depending on the specific brands and precise measurements you use in your kitchen. This delicious CAKE DE CHOCOLA offers a satisfying treat.

FAQ

What makes Mexican chocolate different? Mexican chocolate typically features a coarser texture and often includes cinnamon, sometimes almonds, and other spices, giving our CAKE DE CHOCOLA its unique warmth. These additions provide a distinct flavor profile compared to regular baking chocolate.

Can I make this cake without chile? Absolutely! The chile adds a subtle warmth, but you can omit it entirely without affecting the cake’s texture or main flavor. Your CAKE DE CHOCOLA will still be delicious and full of chocolatey goodness.

Is this recipe dairy-free or gluten-free adaptable? Yes, you can substitute whole milk with unsweetened almond or soy milk for a dairy-free option. For gluten-free, use a 1:1 gluten-free all-purpose flour blend, but expect a slight texture difference in your CAKE DE CHOCOLA.

How can I tell if the cake is fully baked? Insert a wooden skewer or toothpick into the center of the CAKE DE CHOCOLA. If it comes out clean with no wet batter, your cake is perfectly baked and ready to cool.

Can I use a different size cake pan? Yes, but you may need to adjust baking time. A larger pan (e.g., 8-inch) will require doubling the recipe and a slightly longer baking time, while a smaller pan would need less batter or a shorter bake for this CAKE DE CHOCOLA.

Conclusion

This CAKE DE CHOCOLA is more than just a dessert; it’s a delightful journey for your taste buds, fusing rich chocolate with the invigorating spices of Mexico. We hope you’ve enjoyed discovering the simplicity and unique charm of this recipe. Now, it’s your turn to create this special CAKE DE CHOCOLA in your own kitchen and share its comforting flavors. We encourage you to bake it, savor it, and let us know what you think by leaving a review!