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    Home » Recipes » Desserts » Easy Mexican Chocolate Cake

    Easy Mexican Chocolate Cake

    Last Updated November 9, 2022. Originally Posted February 13, 2020 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    You’ll love this easy Mexican Chocolate Cake. Moist and deeply chocolatey. The batter involves only a handful of ingredients, and no stand mixer or beater. Just a bowl and a whisk.
    It’s insanely delicious and will satisfy all your dessert cravings.
    Jump to Recipe Print Recipe
    Mexican chocolate cake decorated with fresh strawberries.

    Mexican Chocolate Cake decorated with red heart-shaped strawberries.

    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.

    INGREDIENTS

    Ingredients for Mexican Chocolate Cake on a wooden surface.

    • Cake box mix
    • eggs
    • water
    • vegetable oil
    • butter
    • 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.

    INSTRUCTIONS

    A collage showing how to grate Mexican chocolate.

    • 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.

    A collage showing the chocolate cake batter mix.

    • 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.

    PRO TIP:

    Be sure to get the “moist” cake box. If you get the regular chocolate cake mix, the end result will be too dry.

    A collage showing how to butter a pan before adding the cake batter.

    • 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.

    A cake pan with cake mix and a cooked chocolate cake.

    • 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.

    A heart-shaped chocolate cake inside a stoneware.

    • 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

    A collage showing 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.

    A circle of heart-shaped strawberries on a plate.

    • 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.

    Mexican Chocolate Cake topped with fresh strawberries.

    • 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:

    • Pan de Elote
    • Pastel de Tres Leches
    • Carlota de Limón
    • Pumpkin Pastel de Tres Leches

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    Did you make this recipe? Please rate the recipe below!

    Mexican Chocolate Cake decorated with red heart-shaped strawberries.

    Easy Mexican Chocolate Cake

    You’ll love this easy Mexican Chocolate Cake. Moist and deeply chocolatey. The batter involves only a handful of ingredients, and no stand mixer or beater. Just a bowl and a whisk.
    It’s insanely delicious and will satisfy all your dessert cravings.
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 32 minutes
    10 minutes
    Total Time: 52 minutes
    Servings: 8 slices
    Calories: 388kcal
    Author: Maggie Unzueta

    Ingredients

    • 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)

    Instructions

    • 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.

    Notes

    Use whatever ingredients are listed on the cake box and add the Mexican chocolate.
    NOTE: Be sure to get the “moist” cake box mix. If you get the regular chocolate cake mix, the end result will be too dry.
    To get an extra moist cake, add an egg yolk to the recipe. Egg yolks have extra fat which translate into a moister cake.
    Some people like to add butter to the pan, then dust it off with flour. This is totally optional.

    Nutrition

    Calories: 388kcal | Carbohydrates: 40g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 483mg | Potassium: 212mg | Fiber: 1g | Sugar: 21g | Vitamin A: 133IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Desserts, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Vicky

      September 26, 2020 at 7:26 pm

      5 stars
      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!

      Reply
      • Maggie U

        September 28, 2020 at 9:56 am

        Thanks you very much. Glad you liked it and awesome tip thanks!

        Reply
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