Mexican Chocolate Cake

Total Time
1hr 25mins
Prep 40 mins
Cook 45 mins

This cake is great after a spicy New Mexican meal. Recipe source: Coyote Cafe

Ingredients Nutrition


  1. Preheat oven to 325-degrees F.
  2. Spray a 8-inch (or 9-inch) cake pan with cooking spray (Pam) and flour and paper pan.
  3. Combine cinnamon, orange zest, grated chocolate, and ground almonds in a mixing bowl and set aside.
  4. In a seperate bowl beat egg yolks with 1/4 cup sugar, and then stir in orange juice. Set aside.
  5. In another bowl beat egg whites to soft peaks while gradually adding the remaining 1/4 cup sugar.
  6. Stir egg yolk mixture and orange juice into the chocolate/almond mixture. Fold in half of the beaten egg whites, blending well and then fold in the remaining egg whites.
  7. Spread mixture in prepared pan and bake for 35-45 minutes or until done (when cake starts to pull away from pan). Let cake cool for 10 minutes before inverting onto a wire rack.
  8. To make chocolate glaze: place chocolates (bittersweet and unsweetened), 1/2 cp of the butter, corn syrup and water in a double boiler over simmering water, stirring until melted. Remove from heat and stir inthe remaining butter (1/4 cup). The glaze is ready to pour of spread on cake when it is warm and is about as thick as syrup.
  9. Place cake on dish and pour glaze over cake, tilting to coat evenly. Decorate with candied orange peel if desired.
Most Helpful

Can I give more than 5 stars please ? This is a rich and luscious cake that is totally addictive . I made it for DD's birthday cake and it was a great success.

katew May 15, 2009

I made this cake using semi-sweet chocolate instead of the bittersweet as that is all I had, and also I used semi-sweet for the glaze which seemed to work fine as both the cake and the glaze were delicious, also I omitted the candied orange peel. Thanks Ellie!...Kitten:)

Kittencal@recipezazz June 08, 2006