Mexican Chocolate Streusel Cake Pastel De Chocolate Mexicano Recipes

MEXICAN CHOCOLATE CAKE

Mexican Chocolate Cake image

This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.

Provided by Valerie

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 36

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup margarine, softened
½ cup vegetable oil
1 cup water
½ cup sour milk
2 eggs
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g

MEXICAN CHOCOLATE STREUSEL CAKE (PASTEL DE CHOCOLATE MEXICANO)

Mexican Chocolate Streusel Cake (Pastel De Chocolate Mexicano) image

This is a Rick Bayless recipe. I made this for a Mexican themed dinner party and thought I'd died and gone to heaven when I took a bite! Oh soooo good!! Be sure to use Mexican chocolate, as it is different from all others. This cake is best when slightly warm and would go great with vanilla, caramel or cinnamon ice cream, but is also wonderful all by itself.

Provided by flower7

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

18 -19 ounces mexican chocolate, roughly chopped, divided
1 egg yolk
1/2 teaspoon salt
7 tablespoons unsalted butter, at room temperature
1 cup all-purpose flour (4 1/2 oz)
1 3/4 cups all-purpose flour (8 oz)
1 1/4 teaspoons baking powder
8 ounces cream cheese, at room temperature (low fat works)
1 cup unsalted butter, at room temperature
2/3 cup sugar
4 eggs, at room temperature
powdered sugar (for garnish)

Steps:

Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix.
Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.

CHOCOLATE MEXICANO

Chocolate Mexicano image

Chocolate Mexicano is a delicious and popular drink in my family, especially once the nights get colder. It is richly flavored with cocoa and a pop of spice to warm up your corazón. The blend of cinnamon and chocolate gives you a different flavor and aroma than ordinary hot chocolate. So, gather your family and community because this is meant to be shared.

Provided by Food Network

Categories beverage

Time 20m

Yield 16 servings

Number Of Ingredients 6

Ingredients

Four 3-ounce tablets Mexican chocolate
1 gallon milk (it can be any kind of milk your family drinks)
1 stick cinnamon
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup sugar (or to your liking)

Steps:

Chop up the chocolate tablets (no need to be fancy since they are going to dissolve into the milk).
Add the milk and cinnamon stick to large pot over medium-high heat. Once you see the first tiny bubbles begin to appear in the milk, add the chocolate, sweetened condensed milk, vanilla and sugar and continue heating, stirring slowly but constantly, until the chocolate has melted. Add additional sugar if desired. Do not let the milk boil; if it looks as if it is going to start boiling, turn off the heat for a few minutes, continue to stir, then turn the burner back on at a lower setting. Once all the chocolate is melted, fish out the cinnamon stick and trash it. It's done its job.
Carefully pour your chocolate Mexicano into your favorite mug and enjoy with your family and friends.

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