Mario Bosquezs Mexican Chocolate Cake Recipes

MEXICAN MOLTEN CHOCOLATE CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Generously butter four 3/4-cup souffle dishes or custard cups. Arrange on a baking sheet.
• Stir the chocolate and butter in heavy small saucepan over low heat until smooth. Remove from the heat; stir in the mescal. Cool 10 minutes, stirring occasionally.
• Using an electric mixer, beat the eggs, yolks, 4 tablespoons sugar, molasses, 1 teaspoon canela powder and salt in medium bowl until very thick ribbons fall when beaters are lifted, about 6 minutes. Sift the flour over the batter; fold in the flour. Fold in the chocolate mixture. Divide the batter among the prepared dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)
• Bake the cakes until the tops are puffed and dry and a tester inserted into the center comes out with moist batter still attached, about 15 minutes. Cool the cakes 5 minutes.
• Beat the cream, the remaining 1 tablespoon sugar and the remaining 1/2 teaspoon canela powder in small bowl until firm peaks form. Top the cakes with the whipped cream and serve warm.

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.

MARIO BOSQUEZ'S MEXICAN CHOCOLATE ICING

Steps:

• Combine margarine, cocoa, and milk in saucepan. Heat until bubbles form around edge. Remove from heat.
• Stir in vanilla and nuts. Add the confectioners' sugar to taste. Slowly pour over cake.

MARIO BOSQUEZ'S MEXICAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Combine margarine, oil, cocoa, and water in sauce pan. Heat until cocoa is melted.
• Combine flour, baking soda, sugar, milk, eggs, cinnamon, and vanilla in a large bowl. Combine with first mixture.
• Pour batter into a greased 12-by-18-inch cake pan. Bake 20 to 25 minutes. Five minutes before the cake is done, prepare the icing. Let cake cool before you add the icing.
• Addtional notes from Mario: Baking in a ceramic baker is best; serve from the bake pan and after you ice your cake encircle the edge of the cake with pecan halves.

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.