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This Mexican Chocolate Cake is quick and simple. It’s the only way I cook and bake nowadays.
It’s basically a jazzed up box mix with only a few ingredients and a special Mexican ingredient.
So rich, delicious, and super easy.
- Cake box mix
- vegetable oil
- Mexican Chocolate
- whipped cream or frosting
Use whatever ingredients are listed on the box and add the Mexican chocolate.
The butter is simply for oiling up the pan. You are also going to need whipped cream or frosting.
- Start by shaving down the chocolate.
- Be sure to leave some chocolate (about 2 triangles) for decoration.
You can use either Abuelita Chocolate or Ibarra Chocolate. Both are fine to use in this recipe.
What is Mexican chocolate?
Mexican chocolate is different from regular chocolate. It’s made of chocolate, sugar, cinnamon, and sometimes other spices (like nutmeg or allspice) are also included. It’s not spicy, but the flavor has a distinct spice from the cinnamon.
- Place all the box ingredients and the shaved chocolate in a large bowl.
- Whisk until smooth for about 2 minutes.
- Set the batter aside until ready to use.
The beauty of this recipe is that it does not require a hand mixer or a mixing stand. Whisk and bowl. That’s it.
Be sure to get the “moist” cake box. If you get the regular chocolate cake mix, the end result will be too dry.
- Add butter to the sides.
- Make sure you get all the edges and curves.
- Add the batter halfway up the stoneware.
- Place the lid on top.
This is a Heart-Shaped Le Creuset Mini Stoneware. It comes in pink and red.
Some people like to add butter to the pan, then dust it off with flour. This is totally optional.
I only added butter, and the cake came out easily.
Pour the other half of the batter into a circular baking pan.
The heart-shaped pan is only 8 ounces. For this reason, you will need an additional pan.
If you are using a larger cake pan, you might not need two pans. Adjust according to the box instructions.
How do I make a box cake moist and fluffy?
To get an extra moist Mexican cake, add an egg yolk to the recipe. Egg yolks have fat, which translates into a moister texture.
- Place the pan inside the oven.
- Bake until a toothpick comes out clean.
Let it cool slightly before trying to remove it from the pan.
Do you see how it poofed up slightly? Slice the poofy part off as straight as possible.
Flip it, and that will be the base of your cake. Use the bottom as the top for a clean presentation.
How to make Heart-Shaped Strawberries
- Slice the green tops of the strawberries in a V form.
- Slice the strawberries in half.
- Discard the green top.
This is only for presentation and totally optional. For Valentine’s Day or a romantic dinner, they are perfect.
- Place them on a plate when they are ready.
- This will give you an idea of how many to use on the cake itself.
I used store-bought whipped cream to decorate. It will go flat on you. Serve right away if using whipped cream.
You can also use frosting.
- Place the circular cake on the bottom.
- Top with the heart-shaped cake.
- Decorate with whipped cream or frosting around the sides and on top.
- Add the heart-shaped strawberries on top and dust with more shaved chocolate.
See that whipped cream along with the chocolaty texture? So appetizing and easy to make, you’ll love it.
This chocolate cake with a Mexican twist is so delicious that everyone will want to try it.
Mexican Cake Ideas:
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Easy Mexican Chocolate Cake
- 1 tablet Mexican Chocolate such as Abuelita or Ibarra
- 1 box Chocolate Cake Box Mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 tbsp butter (for oiling pan)
- 1 can whipped cream (or frosting)
- 5 strawberries for decorating (optional)
- Grate the Mexican chocolate, leaving two triangles for decorating.
- Mix all the ingredients for the cake box and the grated Mexican chocolate.
- Whisk together for about 2 minutes.
- Set aside.
- Butter the pan.
- Pour half of the batter into the heart-shaped Le Creuset and the other half into a circular baking pan.
- Or, adjust depending on what pan you have available.
- See back of the cake box for other times, if using a different pan.
- Bake Le Creuset stoneware at 350 F for 32-35 minutes, or until a toothpick comes out clean.
- Bake the circular cake at 350 F for 28 minutes.
- Meanwhile, create the heart-shaped strawberries.
- Cut off the stems in a V form, removing the green top.
- Slice the strawberries in half.
- Set aside.
- Let cakes cool slightly before placing on a cooling rack.
- Cut off the poofy top from the heart-shaped Le Creuset as straight as possible.
- Flip and use the uneven side as the bottom, and the straight side as the top.
- Place the circular cake on the bottom on the serving platter.
- Place the heart-shaped cake on top of the circular cake.
- Decorate the cake with whipped cream around the edges.
- Add the strawberries on top of the cake.
- Grate more Mexican chocolate over the cake.
- Serve immediately.
Excellent recipe! Just fyi, adding a hefty dollop of sour cream or yogurt to ANY cake mix will result in a moist cake that stays moist for significantly longer!
I’ve been binge-reading your recipes and can’t wait to try a bunch of them!
Thanks you very much. Glad you liked it and awesome tip thanks!