Mexican Chocolate Snack Cake Recipe

Name: Mexican Chocolate Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cinnamon streusel; 2 cups semi sweet chocolate chips; 1 and 1/2 cups dark brown sugar; 1 cup chopped walnuts or pecans; 2 tablespoons cinnamon; mexican chocolate cake; 1 and 1/2 cups sugar; 1 and 1/2 cups all purpose flour; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1 cup freshly brewed hot coffee; 2 ounces unsweetened chocolate, chopped; 2 ounces Ibarra Mexican Chocolate, chopped (or 2 oz unsweetened chocolate and 1/4 tsp cayenne pepper); 1/2 cup vegetable oil; 1/2 cup plain yogurt or sour cream; 2 eggs; 2 teaspoons vanilla extract (mexican, if you can find it)

Servings: persons

cinnamon streusel
2 cups semi sweet chocolate chips
1 and 1/2 cups dark brown sugar
1 cup chopped walnuts or pecans
2 tablespoons cinnamon
mexican chocolate cake
1 and 1/2 cups sugar
1 and 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup freshly brewed hot coffee
2 ounces unsweetened chocolate, chopped
2 ounces Ibarra Mexican Chocolate, chopped (or 2 oz unsweetened chocolate and 1/4 tsp cayenne pepper)
1/2 cup vegetable oil
1/2 cup plain yogurt or sour cream
2 eggs
2 teaspoons vanilla extract (mexican, if you can find it)

1
Mix the streusel ingredients and set aside.
2
Grease and flour a 9x13 pan. Preheat oven to 375 degrees. Whisk together sugar, flour, soda, and salt in a bowl (the mixing bowl of your mixer) and set aside.
3
Pour hot coffee over chocolate in a large bowl and whisk until smooth.
4
Add oil, yogurt, and eggs to coffee and whisk until smooth.
5
Add chocolate mixture to dry ingredients and mix until smooth.
6
Pour into 9 x 13 pan.
7
Sprinkle streusel all over batter. Once all the streusel is on top, run a butter knife in swirls around the pan once or twice.
8
Bake at 375 degrees for 35-40 minutes. Let cool.
9
Enjoy this cake warm!

1513

kcal

Calories

Fat

149

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 17 ingredients. The key ingredients include: cinnamon streusel, 2 cups semi sweet chocolate chips, 1 and 1/2 cups dark brown sugar, 1 cup chopped walnuts or pecans, and more.

Yes, Mexican Chocolate Snack 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 Snack Cake

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