Mexican Chocolate Cake Recipe

Name: Mexican Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boxes (21 Oz. Each) Brownie Mix; 1 cup Vegetable Oil; 6 whole Eggs; 2 Tablespoons Instant Coffee; 1/4 cups Water; 1 cup Dark Chocolate Chips; 3 Tablespoons Coffee-flavored Liqueur (Kahlua) - Or More To Taste!; 2-1/2 cups Cold Heavy Cream; 2 Tablespoons Confectioners Sugar; 2 teaspoons Vanilla; 1/2 cups Candy Confetti (optional)

Servings: persons

2 boxes (21 Oz. Each) Brownie Mix
1 cup Vegetable Oil
6 whole Eggs
2 Tablespoons Instant Coffee
1/4 cups Water
1 cup Dark Chocolate Chips
3 Tablespoons Coffee-flavored Liqueur (Kahlua) - Or More To Taste!
2-1/2 cups Cold Heavy Cream
2 Tablespoons Confectioners Sugar
2 teaspoons Vanilla
1/2 cups Candy Confetti (optional)

1
["Chill a large mixing bowl.", "Heat oven to 350 degrees F. Lightly grease two 9"" round cake pans.", "In a large bowl, combine brownie mix, oil, eggs, coffee and 1/4 cup water. Stir in chocolate chips and divide batter into pans.", "Bake until a toothpick inserted in the center comes out clean, about 35 to 37 minutes. Let cool in pans on wire racks.", "When cooled, slice each cake in half horizontally and brush each layer with coffee liqueur (I always add just a splash more, but that's just me!).", "With an electric mixer, beat cream in the chilled bowl for 1 to 2 minutes. Add confectioners' sugar and vanilla and continue beating until whipped.", "Place 1 cake layer on a platter/cake plate and spread with whipped cream. Repeat layers until done and then frost the sides. Sprinkle with confetti (optional).", "Chill for 30 minutes before serving."]

1186

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 boxes (21 Oz. Each) Brownie Mix, 1 cup Vegetable Oil, 6 whole Eggs, 2 Tablespoons Instant Coffee, 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.

Mexican Chocolate Cake

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