Pastel de Chocolate (Mexican Dark Chocolate Cake), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Pastel de Chocolate (Mexican Dark Chocolate Cake)

Cuisine: Mexican
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 6-8 servings
Every special dinner should include a slice of this Mexican dark chocolate cake! No need to feel too guilty - dark chocolate is good and it's good for us!

What comes to mind when you think of a special dessert? I'm talking chocolate! Mexican dark chocolate cake? Mexican chocolate holds a special place in my heart. It reminds me of my childhood, happy times, trips to Mexico and family time. Any occasion that calls for a chocolate cake, I can't help but figure out a way to include Mexican chocolate. Besides, this delicious, dark chocolate is full of antioxidants. You will really enjoy the subtle flavors of cinnamon, coffee and vanilla in this special dessert.

And if you like this recipe, wait until you use some of that Mexican chocolate to make champurrado!

Ingredients

  • For the Cake
  • 1 cup water
  • 3-4 ounces Mexican chocolate disc
  • 1 tablespoon instant coffee (dark roast)
  • cups cake flour
  • 1/3 cup dark chocolate cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup coconut oil softened, or vegetable oil
  • 1 teaspoon vanilla extract
  • For the Ganache
  • 1/4 cup reserved chocolate/coffee drink
  • 1/4 cup milk
  • 4 tablespoons unsalted butter
  • 10 ounces semi sweet chocolate chips
  • You Will Also Need
  • 1 pint strawberries or raspberries
  • 8-9 inch cake pan
  • spray oil

More like this

Directions

  1. In a small sauce pan, add 1 cup of water, mexican chocolate and instant coffee. Heat on medium/low until chocolate begins to melt. Stir to combine until chocolate is dissolved completely. It will be slightly grainy looking. Place in refrigerator to cool.
  2. In a large bowl, whisk together the dry ingredients. Set aside. Spray cake pan with oil and set aside.
  3. Preheat oven to 350ºF. Once chocolate/coffee drink has cooled, transfer 3/4 of a cup to a bowl. Reserve the other 1/4 cup. To the 3/4 cup, whisk in the oil, eggs and vanilla.
  4. Whisk the wet ingredients into the dry until smooth. Pour into prepared cake pan. Bake on middle rack until knife comes out clean, 35-40 minutes. Remove and cool before trimming top of cake and flipping over onto serving plate.
  5. For the Ganache: In a sauce pan, combine remaining chocolate/coffee drink, milk and butter. Heat to medium. When you see bubbles begin to form around edges, pour hot liquid over 8 ounces semi-sweet chocolate chips. Reserve the other 2 ounces for decorating cake. Let sit for 5 minutes. Whisk until smooth and let cool for 2 minutes. Decorate cake with ganache, pouring an even layer over the top. Add fresh strawberries or raspberries and remaining chocolate chips.For the Ganache: In a sauce pan, combine remaining chocolate/coffee drink, milk and butter. Heat to medium. When you see bubbles begin to form around edges, pour hot liquid over 8 ounces semi-sweet chocolate chips. Reserve the other 2 ounces for decorating cake. Let sit for 5 minutes. Whisk until smooth and let cool for 2 minutes. Decorate cake with ganache, pouring an even layer over the top. Add fresh strawberries or raspberries and remaining chocolate chips.

Chef Notes

Not only is traditional Mexican chocolate delicious as a beverage, but it it extra tasty for chocolate desserts! It can be diluted in hot water, melted with butter or crushed until fine to be used in various recipes.

View Comments
Dessert

RecommendedView All