Mexican Chocolate Cake
Savor rich, authentic Mexican chocolate cake with a tequila almond ganache topping—perfect for any special occasion. Bake at home with our detailed recipe and tips.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bakingathome.com.
Cooking tools:
- Cake pan
- Cooling rack
- Grater
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Saucepan
- Spatula
- Wooden spoon
- Oven
- Stove
Ingredients
- 3.15 oz. Mexican chocolate; grated
- 1 C. granulated sugar
- 2 C. all-purpose flour
- ½ C. cocoa powder
- 1 Tbsp. Clabber Girl Baking Powder
- ¼ tsp. Spice Islands® Cayenne Pepper
- ¾ tsp. salt
- 3/4 C. Crisco® Pure Canola Oil
- 1 lg. egg
- 1 C. strong, brewed coffee; cooled
- 1 C. buttermilk
- 3.15 oz. Mexican chocolate tablet
- 1/2 C. heavy cream
- 2 Tbsp. unsalted butter
- 2 Tbsp. tequila almond liqueur (optional)
- 1/4 tsp. Spice Islands® Pure Vanilla Extract
- 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
- 1 Tbsp. unsweetened cocoa powder
- Pinch of salt
- 1/4 to 1/3 C. powdered sugar (depending on desired thickness)
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