Easymexicanchocolatecake Recipes

MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
• In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

QUICK MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Dust a 12-inch oven-safe skillet with a pinch of cake mix and set aside.
• Mix cake mix, water, eggs, 1/2 cup vegetable oil, pudding mix, and cinnamon together in a bowl. Pour into the skillet.
• Bake in the preheated oven until a tester comes out clean, 30 to 35 minutes. Let cool for 10 minutes; invert onto a plate.
• Place chocolate drink tablets and 2 tablespoons vegetable oil in a small saucepan. Cook over low heat, stirring constantly, until the chocolate is melted and the glaze has the consistency of syrup, about 5 minutes.
• Pour the glaze over the cake, spreading with a spatula. Let cool for 10 minutes and sprinkle with confectioners' sugar.

EASY MEXICAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350°F and coat a 10-inch Bundt pan with nonstick cooking spray.
• *NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil) but yours may be different.
• Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
• Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Let cake cool for 15 minutes then remove to a wire rack to cool completely.
• In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.

JACQUES EASY CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Spray the top of the parchment paper circle with vegetable cooking spray.
• Place both chopped chocolates in a bowl and melt over a double boiler.
• Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed.
• Use an electric mixer to beat the eggs and sugar until well blended. Use a rubber spatula to fold this mixture into the chocolate mixture. Be careful to mix gently.
• Pour the batter into the prepared cake pan. Place a baking sheet with one-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.
• Remove the cake pan from the oven and allow to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.
• TEMPERING CHOCOLATE: Tempering is important because it determines the final gloss, hardness, and contraction of the chocolate. Those factors are evidence that the cocoa butter in the chocolate has been correctly crystallized. Chocolate is purchased in its tempered form. It snaps when you break it, usually has a nice shine to it and it is hard. In order to use it, you need to melt it. When you melt chocolate, the molecules of fat separate and you lose the temper (crystallization). If you want to use the chocolate for molding or coating, it needs to be tempered. Tempering chocolate means putting the molecules of fat back together. There are a variety of ways to do it.
• One of the easiest ways to temper it is to place the chocolate in a glass bowl and put it in the microwave for 30 seconds at a time on high power until the chocolate is melted. Be very careful not to overheat it. Keep an eye on it; the chocolate will not look like it has melted because it retains its shape. The chocolate should be only slightly warmer than your bottom lip. You may still see lumps in it but, don't worry; the residual heat of the chocolate will melt them. You can also use an immersion blender to break up the lumps and start the recrystallization process. Usually, the chocolate begins to set (recrystallize) along the side of the bowl. As it begins to crystallize, mix those crystals into the melted chocolate and they will begin the recrystallization process. I like to use a glass bowl because it retains the heat and keeps the chocolate tempered a long time.
• Here is another easy way to temper chocolate. In this method, tempering is achieved by adding small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate but is usually one fourth of the total amount. I use an immersion blender to mix the 2 together.
• The classic way to temper chocolate is call tabliering. Chocolate is melted over a hot water bath to a temperature between 88 and 90 F (31 to 34 C). White and milk chocolate are melted to a temperature approximately 2 F less, depending on the amount of milk fat they contain. 2/3 of the melted chocolate is poured on a cold table or marble surface. The chocolate is spread out and worked with a spatula until the temperature of the chocolate is approximately 81 F (27 C). At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining one third of non-tempered chocolate and mixed thoroughly until the mass in the bowl has a completely uniform temperature. If the temperature is still too high, part of the chocolate is further worked on the cold table until the correct temperature is reached. This is a lot of work, requires a lot of room and makes a big mess.
• Here is a tip: Temper more chocolate than you need. A larger quantity will hold its temper longer than a smaller quantity (just like a large cup of coffee will stay hot longer than a small cup of espresso). You can always reuse the extra chocolate. Most people have trouble tempering because they use too small of an amount. Don't forget to use a glass bowl.
• A simple method of checking tempering is by applying a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered it will harden evenly and show a good gloss within 5 minutes.
• Remember, just like everything else in life, practice makes perfect. If your chocolate does not temper the first time, you can still eat it! Now that is an incentive!

MEXICAN HOT CHOCOLATE LAYER CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the chocolate cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch round cake pans.
• Mix the flour, granulated sugar, cocoa, chipotle powder, baking powder, cinnamon, baking soda and salt together in a large bowl until blended. Add the oil, milk, vanilla and eggs and beat with an electric mixer until thoroughly blended, about 2 minutes.
• Divide the batter evenly between the prepared cake pans and bake until a wooden pick inserted into the center of the cakes comes out clean, 20 to 22 minutes. Cool on a rack 10 minutes, then invert the pans to remove the cakes and cool completely.
• For the cream cheese frosting: Beat the cream cheese and butter together in a large bowl with an electric mixer until thoroughly combined and smooth. Add the confectioners' sugar 1 cup at a time, beating well after each addition. Add the vanilla and continue to beat until the frosting is very smooth, about 2 minutes.
• Spoon 2 cups of the frosting onto the top of one cake layer and smooth evenly with an offset spatula. Top with the second layer. Spoon just enough frosting on top to make a thin but even coating of frosting on top and all along the sides of the cake; it is okay if this frosting gets messy and full of crumbs. Freeze the cake until the frosting is firm, about 10 minutes.
• Spoon the remaining frosting onto the cake and smooth evenly over the entire cake with the offset spatula. Dust lightly with cocoa powder and serve.

MEXICAN CHOCOLATE CAKE

Steps:

• Heat oven to 350*F.
• Lightly coat an 8" round cake pan with vegetable cooking spray.
• Combine all cake ingredients in a mixing bowl and stir until smooth.
• Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
• Cool in the pan on a wire rack for 10 minutes.
• Remove from pan and cool completely.
• When the cake has cooled whisk together the first three glaze ingredients.
• Dip each strawberry into the glaze and set aside.
• Pour the remaining glaze over the cake and arrange the strawberries on top.
• Set aside to dry- about 30 minutes.

MEXICAN CHOCOLATE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Make cake mix as directed on box--except add cinnamon to cake mix. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 tablespoon of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
• Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 tablespoons milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 tablespoon more milk, 1 teaspoon at a time. Spread frosting over cake. Store loosely covered.

MEXICAN CHOCOLATE CAKE

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.
• Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
• Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
• Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
• Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
• Make glaze:
• Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
• Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
• Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

MEXICAN CHOCOLATE TORTE

Steps:

• Preheat the oven to 325°F. Butter an 8 1/2-inch springform pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess. In a food processor blend together the almonds, the brown sugar, the cinnamon, and the salt until the almonds are ground fine, add the chocolate, and blend the mixture until the chocolate is ground fine. Add the egg yolks and the vanilla, blend the mixture until it is combined well (it will be very thick), and transfer it to a bowl. In another bowl with an electric mixture beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it just holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, run a thin knife around the edge, and remove the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
• Make the glaze:
• In a metal bowl set over barely simmering water combine the chocolate, the butter, the cream, and the corn syrup, stir the mixture until it is smooth, and let the glaze cool until it is just lukewarm.
• Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side.
• Make the icing:
• In a bowl whisk together the confectioners' sugar and 1 teaspoon of the milk and add enough of the remaining milk, drop by drop, to form a thick icing.
• Transfer the icing to a small pastry bag fitted with a 1/8-inch plain tip and pipe it decoratively on the torte. Transfer the torte to a serving plate and let it stand for 2 hours, or until the glaze is set.