No Bowl-Mexican Chocolate Cake Recipe

Name: No Bowl-Mexican Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups flour; 1 cup sugar; ¼ cup cornstarch; 3 tablespoons cocoa powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; ¼ teaspoon salt; ⅓ cup oil; 1 tablespoon vinegar; 1 teaspoon vanilla; 1 cup cold water; 2 tablespoons cocoa powder; 1 tablespoon oil; 1 tablespoon corn syrup; 2 tablespoons water, plus; 1 teaspoon water; ½ teaspoon cinnamon; 1 cup confectioners' sugar

Servings: persons

1 ¼ cups flour
1 cup sugar
¼ cup cornstarch
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
⅓ cup oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
2 tablespoons cocoa powder
1 tablespoon oil
1 tablespoon corn syrup
2 tablespoons water, plus
1 teaspoon water
½ teaspoon cinnamon
1 cup confectioners' sugar

1
In an 8 or 9 inch square pan, with fork mix well flour, sugr, cornstarch, cocoa, baking soda, cinnamon and salt.
2
Add remaining cake ingredients and mix with a fork until well blended.
3
Using a rubber spatula, scrape any ingredients clinging to sides, corners or bottom of pan into the batter.
4
Even out the batter in the pan.
5
Bake in a preheated 350 F oven for 30 to 35 minutes, or until a pick inserted in the centre comes out clean.
6
Cool in the pan on a wire rack.
7
When cool, pour on the glaze; let set.
8
To make glaze, in a small saucepan combine the cocoa, oil, corn syrup, water and cinnamon.
9
Stir over low heat until smooth.
10
Gradually beat in sugar until smooth and shiny.

819

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 18 ingredients. The key ingredients include: 1 ¼ cups flour, 1 cup sugar, ¼ cup cornstarch, 3 tablespoons cocoa powder, and more.

Yes, No Bowl-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.

No Bowl-Mexican Chocolate Cake

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