Mexican Chocolate Cake Recipe

Name: Mexican Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 1 tablespoon cinnamon; 2 oranges, zest of, only; 4 tablespoons bittersweet chocolate, grated; 1 1/2 cups almonds, unblanced, toasted and ground; 4 eggs, seperated; 1/2 cup sugar; 2 tablespoons orange juice; 2 tablespoons Grand Marnier; For the glaze; 10 tablespoons bittersweet chocolate; 1 tablespoon unsweetened chocolate; 3/4 cup butter, softened; 1 tablespoon corn syrup; 1 tablespoon water; 1/4 cup candied orange peel, chopped (optional)

Servings: persons

For the cake
1 tablespoon cinnamon
2 oranges, zest of, only
4 tablespoons bittersweet chocolate, grated
1 1/2 cups almonds, unblanced, toasted and ground
4 eggs, seperated
1/2 cup sugar
2 tablespoons orange juice
2 tablespoons Grand Marnier
For the glaze
10 tablespoons bittersweet chocolate
1 tablespoon unsweetened chocolate
3/4 cup butter, softened
1 tablespoon corn syrup
1 tablespoon water
1/4 cup candied orange peel, chopped (optional)

1
Preheat oven to 325-degrees F.
2
Spray a 8-inch (or 9-inch) cake pan with cooking spray (Pam) and flour and paper pan.
3
Combine cinnamon, orange zest, grated chocolate, and ground almonds in a mixing bowl and set aside.
4
In a seperate bowl beat egg yolks with 1/4 cup sugar, and then stir in orange juice. Set aside.
5
In another bowl beat egg whites to soft peaks while gradually adding the remaining 1/4 cup sugar.
6
Stir egg yolk mixture and orange juice into the chocolate/almond mixture. Fold in half of the beaten egg whites, blending well and then fold in the remaining egg whites.
7
Spread mixture in prepared pan and bake for 35-45 minutes or until done (when cake starts to pull away from pan). Let cake cool for 10 minutes before inverting onto a wire rack.
8
To make chocolate glaze: place chocolates (bittersweet and unsweetened), 1/2 cp of the butter, corn syrup and water in a double boiler over simmering water, stirring until melted. Remove from heat and stir inthe remaining butter (1/4 cup). The glaze is ready to pour of spread on cake when it is warm and is about as thick as syrup.
9
Place cake on dish and pour glaze over cake, tilting to coat evenly. Decorate with candied orange peel if desired.

1209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the cake, 1 tablespoon cinnamon, 2 oranges, zest of, only, 4 tablespoons bittersweet chocolate, grated, and more.

Yes, Mexican Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions