Mexican Chocolate Cake
A very easy-to-make Chocolate Cake. Mexican? Possibly because of the addition of coffee in the cake? Other Mexican Chocolate Cake recipes I found use cinnamon (about 1 teaspoon) instead of coffee for a unique flavoured chocolate cake, so not too sure which is more authentic? I guess each to its own which combination of flavours you prefer! Or maybe even include both cinnamon and coffee flavours, now that sounds delicious as well!
I think this cake actually tasted better the second day. So I would recommend baking it the night before you plan to serve it.
Adapted from the recipe 'Mexican Chocolate Cake' at ABC Online (ABC Western Queensland).
Makes one 20cm round or square cake tin.
[Ingredients]
150g (1 cup) plain flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
30g (1/3 cup) cocoa powder, sifted
150g (2/3 cup) caster sugar, sifted
180g (1/2 cup) sweetened condensed milk
1 tablespoon instant coffee granules dissolved in
125ml (1/2 cup) hot water
125ml (1/2 cup) canola or corn oil
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
Fudge Frosting:
45g butter
40ml (2 tablespoons) water
60g caster sugar
100g icing sugar
20g cocoa powder
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 180°C. Grease and line a 20cm round or square cake tin.
2. Sift all dry ingredients into a large mixing bowl.
3. Dissolve instant coffee in hot water. Let cool slightly. Add in condensed milk, oil, lightly beaten eggs and vanilla.
4. Pour the liquid ingredients into the dry ingredients. Fold in lightly to just combine. Pour batter into prepared tin.
5. Bake for about 40 - 45 minutes, test with a skewer. Frost with Fudge Frosting before serving.
Fudge Frosting:
Combine butter, water and caster sugar in a saucepan, stir over low heat until sugar dissolves. Sift icing sugar and cocoa powder into a small mixing bowl. Gradually pour in hot butter mixture and mix well. Cover, refrigerate for about 20 minutes, or until frosting thickens. Beat with a wooden spoon until spreadable.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
I think this cake actually tasted better the second day. So I would recommend baking it the night before you plan to serve it.
Adapted from the recipe 'Mexican Chocolate Cake' at ABC Online (ABC Western Queensland).
Makes one 20cm round or square cake tin.
[Ingredients]
150g (1 cup) plain flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
30g (1/3 cup) cocoa powder, sifted
150g (2/3 cup) caster sugar, sifted
180g (1/2 cup) sweetened condensed milk
1 tablespoon instant coffee granules dissolved in
125ml (1/2 cup) hot water
125ml (1/2 cup) canola or corn oil
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
Fudge Frosting:
45g butter
40ml (2 tablespoons) water
60g caster sugar
100g icing sugar
20g cocoa powder
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 180°C. Grease and line a 20cm round or square cake tin.
2. Sift all dry ingredients into a large mixing bowl.
3. Dissolve instant coffee in hot water. Let cool slightly. Add in condensed milk, oil, lightly beaten eggs and vanilla.
4. Pour the liquid ingredients into the dry ingredients. Fold in lightly to just combine. Pour batter into prepared tin.
5. Bake for about 40 - 45 minutes, test with a skewer. Frost with Fudge Frosting before serving.
Fudge Frosting:
Combine butter, water and caster sugar in a saucepan, stir over low heat until sugar dissolves. Sift icing sugar and cocoa powder into a small mixing bowl. Gradually pour in hot butter mixture and mix well. Cover, refrigerate for about 20 minutes, or until frosting thickens. Beat with a wooden spoon until spreadable.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
posted by SeaDragon @ 12.11.05
6 Comments:
looking sinfully delicious
:)
Hi SD,
Made this cake last nite. When it was baking the smell is intoxicating. I just can't wait for it to cool down. But like you said it's taste better the next day. Mine came out short, I'm using 7"square pan. Know what's wrong? Thanks!
delia,
Hmmm, not too sure what went wrong there as the cake is so easy to make. The only thing I can think of is maybe you over-fold the flour. Try to do it as if you are making muffin, only fold in until you cannot see any dry flour, the batter can still be lumpy like muffin batter.
BTW, did you reduce the amount for the 7" tin?
No, I din reduce the amount. I made the full recipe, only using 7" tin.
delia,
Is the cake undercooked, so it hadn't risen fully? I usually will bake the cake a bit longer if I used a smaller tin for a full amount which recommended a bigger tin. By baking longer, you may also need to cover the cake towards the end of cooking if using the recommeded temperature, or reduce the temperature by about 10C to bake.
Post a Comment
<< Home