Mexican Spice Chocolate Cake Recipe

Name: Mexican Spice Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16.5 oz) box devil's food cake mix; 3 None large eggs; 1/3 cup no-sugar-added applesauce; 3 1/2 tsp ground cinnamon; 3 tsp instant espresso powder; 1/8 tsp ground chipotle pepper; 2 cups grated zucchini, squeezed dry; 1/2 cup cocoa powder, sifted; 1/4 cup sugar; 1/2 cup low-fat cream cheese, at room temperature; 2 oz white chocolate, melted; 1-2 tbsp low-fat milk

Servings: persons

1 (16.5 oz) box devil's food cake mix
3 None large eggs
1/3 cup no-sugar-added applesauce
3 1/2 tsp ground cinnamon
3 tsp instant espresso powder
1/8 tsp ground chipotle pepper
2 cups grated zucchini, squeezed dry
1/2 cup cocoa powder, sifted
1/4 cup sugar
1/2 cup low-fat cream cheese, at room temperature
2 oz white chocolate, melted
1-2 tbsp low-fat milk

1
Preheat oven to 350u00b0F. Grease and flour a bundt pan.
2
In a mixer, combine cake mix, eggs, applesauce, 1/2 cup water, cinnamon, espresso powder and chipotle pepper. Beat on low speed for 30 seconds. Increase speed to medium and beat for 2 mins. Fold in zucchini. Transfer batter to pan and bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins then unmold and let cool completely.
3
Meanwhile, in a saucepan, combine 1/2 cup water, cocoa powder and sugar. Simmer for 5 mins, or until thickened. Drizzle over cake.
4
Beat together cream cheese and white chocolate until smooth. Thin with milk, if desired. Drizzle over chocolate glaze.

417

kcal

Calories

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 12 ingredients. The key ingredients include: 1 (16.5 oz) box devil's food cake mix, 3 None large eggs, 1/3 cup no-sugar-added applesauce, 3 1/2 tsp ground cinnamon, and more.

Yes, Mexican Spice 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 Spice Chocolate Cake

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