Mexican Chocolate Sheet Cake Recipe Recipes Recipe For Chili

MEXICAN CHOCOLATE CAKE WITH CINNAMON FROSTING

Steps:

• Preheat oven to 325 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray; set aside.
• In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.
• In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.
• Return to the butter-chocolate mixture. Add eggs and vanilla, then whisk until they are fully incorporated. Gently stir in the flour mixture using a wooden spoon or rubber spatula, then pour batter into the prepared pan.
• Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
• To make the frosting, beat butter until smooth using a stand or electric mixer. Add salt and vanilla, then beat again to incorporate.
• Add powdered sugar and 2 tablespoons milk, and beat until smooth and fluffy, starting on low speed to blend, then increasing the speed to high. Scrape the sides of the bowl as needed to ensure everything is well-mixed, and adjust the consistency as needed by adding more milk or powdered sugar. Finally, beat in the cinnamon.
• Frost and garnish cake as desired.

MEXICAN CHOCOLATE CHILE CAKE

Steps:

• Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
• Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
• Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
• Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
• Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
• Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
• Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

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.

MEXICAN CHOCOLATE CHILI

Steps:

• Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
• Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.

CHOCOLATE-CHILE CAKE

Steps:

• Preheat the oven to 375 degrees F.
• Prepare a 9-inch spring form pan: Cut a circle of parchment the size of the removable bottom of the pan. Fit the parchment circle into the bottom of the pan. Tear off an 18-inch length of aluminum foil. Center the pan over the sheet of foil and crumple and crimp the foil all around the sides of the pan. (The foil will prevent water from seeping into the pan during baking.) Set the pan aside.
• In a medium saucepan, bring the espresso, brown sugar and the cinnamon sticks to a simmer over very low heat. Simmer until the syrup is very fragrant, about 20 minutes. Stir in the butter until melted, and then stir in the cayenne pepper. Set aside.
• Pulse the chocolate in the food processor until coarsely chopped. Transfer to a deep bowl. Pour in the warm coffee syrup and whisk until the chocolate is completely melted. Whisk in the beaten eggs until completely blended.
• Scrape the batter into the prepared pan. Set the pan in a large, deep, oven-proof skillet or a roasting pan and set on the oven rack. Pour in enough water to come halfway up the sides of the pan. Bake until center is set and barely wiggles when you shake the pan gently, 50 to 60 minutes.
• Cool the cake to room temperature. Remove the foil and chill the cake in the pan at least 8 hours. Run a wet knife around the sides of the pan then pop the spring to release. Place a platter on top of the cake and flip over. Remove the bottom of the pan, and peel off the parchment. Serve with cinnamon ice cream and raspberries.

CHILLI CHOCOLATE CAKE

Steps:

• Sift the flour, cocoa powder and baking powder into a mixing bowl.
• Add the sugar, butter, eggs, fresh chilli and dried chilli. Beat this together until you end up with a soft mixture that falls off a spoon when you hit it against the bowl. Add a drop or two of water if you think your mixture is too stiff.
• Divide the mixture into two baking tins (I recommend 7 inch diameter) and bake at 170 degrees C (325F) for 30 minutes, or until springy in the centre and a knife inserted into the sponge comes out clear. Allow to cool for one hour after cooking.
• To make your filling for the middle and frosting for the top melt the chocolate over a medium heat. My method of doing this is to boil a pan of water and put a heat proof bowl on top of the pan, drop the chocolate in the bowl and stir until melted.
• Once melted take the chocolate off the heat. Stir in the chillis, butter and cream. Cover with cling film and allow it to cool. When cooled, put the mixture in to the fridge for around an hour or until thickened enough to easily spread (but not set hard).
• When thickened, spread the chocolate mixture as a filling and topping for your cake. Decorate with crushed pistachios and finely chopped fresh red chillis. Enjoy!

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.

CHOCOLATE CHILE CAKE

Steps:

• For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
• Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
• Lightly dust the sides of the pans with flour, tapping out the excess.
• For best results, use a mixer with a wire whip attachment.
• Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
• In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
• Remove the pan from the heat and stir in the vanilla.
• Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
• The mixture should be grainy.
• Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
• Add the eggs on at a time, beating well after each addition.
• Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
• Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
• To cool, set the pans on a wire rack for 15 minutes.
• Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
• Let sit until completely cool before frosting.
• For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
• Stir in the buttermilk.
• Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
• Stir in the bourbon and vanilla.
• The frosting should stiffen as it cools.
• When it has reached a spreadable consistency, assemble the cake.
• If necessary, trim the tops of the cakes so they are level.
• Place one of the cake layers onto a 9-inch round cardboard cake circle.
• Spread 1 cup of the chilled frosting over the cake layer.
• Sprinkle 1 cup of the chopped walnuts over the frosting.
• Place the second layer of the cake onto the frosted base.
• Use the remaining frosting to cover the top and sides of the cake.
• Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
• To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.

MEXICAN CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.
• Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

TEX-MEX CHOCOLATE SHEET CAKE - THE BEST!

Steps:

• Heat oven to 350°F Grease a 13x9-inch baking pan.
• Line bottom with waxed paper; grease and flour paper.
• Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
• Whisk cocoa and boiling water in medium bowl until smooth.
• Stir cocoa into dry ingredients with a rubber spatula.
• (Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
• Whisk buttermilk mixture into cocoa mixture, until smooth.
• Pour batter into prepared pan.
• Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
• Make frosting:.
• Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
• Cover bowl with plastic wrap, turning back one section to vent.
• Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
• Add cream.
• Cover and microwave 1 1/2 minutes more, just until cream is hot.
• Stir until frosting is completely smooth and shiny.
• Cool cake in pan on wire rack 5 minutes.
• Pour frosting evenly over hot cake.
• Sprinkle pecans over top.
• Cool cake completely.
• Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.
• Makes 12 servings.

TEX-MEX SHEET CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
• In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
• Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
• Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
• For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.