Easy Mexican-Style Chocolate Cake
- Ready In:
- 40mins
- Ingredients:
- 17
- Yields:
-
1 cake
ingredients
- 2 cups unbleached flour
- 1⁄4 cup mexican chocolate, grated
- 1 cup dark brown sugar
- 1⁄2 cup unbleached cane sugar (or 1/2 cup piloncillo)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon cardamom powder
- 1⁄8 teaspoon ground cloves
- 1⁄2 teaspoon anise seed, lightly crushed
- 1⁄2 cup margarine or 1/2 cup butter, softened to room temperature
- 1⁄2 cup vegetable oil
- 1 cup water
- 1⁄2 cup buttermilk, soured or 1/2 cup almond milk
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1⁄4 cup slivered almonds, toasted (optional)
- confectioners' sugar, for dusting
directions
- Preheat oven to 350 degrees. Butter and flour a 12" x 18" inch pan.
- In a large bowl, stir together the flour, Mexican chocolate, both sugars, baking soda and spices.
- In a separate bowl beat the butter or margarine, oil, water, buttermilk, eggs and vanilla, until smooth. Stir the dry ingredients into the butter/egg mixture just until moistened. Pour the batter evenly into the greased pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.
- Allow to cool. Dust with powdered sugar and garnish with toasted slivered almonds if desired.
- Yield: One large 12" x18" cake, but I usually cut the recipe in half to make an 8" x 8" cake.
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Reviews
-
I have made this three times so far, and love it. I made a few changes though, because I found it to be too sweet the first time. I just replaced the unbleached cane sugar with an equal amount of (additional) grated mexican chocolate. I also added 1/8 tsp of ground black pepper and replaced the rest of the spices with an equal amount of Penzy's Cake Spice (with a little additional cardamom). Very forgiving recipe - I've clabbered skim milk with lemon juice when I was out of buttermilk and reduced or omited the butter with very little difference to the texture of the finished product. Served with Dulce de Leche ice cream - yum!
Tweaks
-
I have made this three times so far, and love it. I made a few changes though, because I found it to be too sweet the first time. I just replaced the unbleached cane sugar with an equal amount of (additional) grated mexican chocolate. I also added 1/8 tsp of ground black pepper and replaced the rest of the spices with an equal amount of Penzy's Cake Spice (with a little additional cardamom). Very forgiving recipe - I've clabbered skim milk with lemon juice when I was out of buttermilk and reduced or omited the butter with very little difference to the texture of the finished product. Served with Dulce de Leche ice cream - yum!
RECIPE SUBMITTED BY
COOKGIRl
United States