Pastel de Chocolate Mexicano or Mexican Chocolate Cake
Prep time
Cook time
Total time
A small chocolate cake that is filled with the flavours of Mexico.
Recipe type: Dessert
Cuisine: Mexican
Serves: 4 servings
  • ¾ cup or 120 grams of all purpose flour
  • one teaspoon of baking powder
  • half a teaspoon of baking soda
  • a pinch of fine sea salt
  • 2 oz or 60 grams of Mexican chocolate tablet, like Abuelita or Ibarra brands
  • large pinch of ground chile pepper (like cayenne)
  • ¼ cup or 60 ml melted butter or sunflower oil
  • ¼ cup or 60 grams raw cane sugar
  • ⅓ cup or 70 ml + 2 Tablespoons of cold whole milk
  • 1 medium egg
  • small cake pan, 6′ in or 15 cm
  • powdered sugar and berries for decorating
  1. Preheat oven to 175c or 350f, grease the pan and dust with flour. Roughly chop the chocolate. Place chocolate in a double boiler to melt. As the chocolate begins to melt add 1 tbsp of cold milk, mixing consistently until chocolate has completely melted and a smooth consistency has been achived. Remove from heat, add chile powder mix and set aside.
  2. In a large bowl combine the flour, baking powder, baking soda, salt, and set aside. Pour the remaining cold milk into the melted chocolate, mix until well combined. Next add the sugar and melted butter or oil, mixing until well incorporated. Use a whisk to beat in the egg, until lightly frothy.
  3. Pour the dry ingredients, flour mixture, into the wet chocolate ingredients. Fold in until combined, shouldn’t take too long. Pour the cake batter into the greased baking dish. Bake in center of oven for 30 minutes or until tester comes out clean. Allow to cool before placing on cake dish. Before dusting with powdered sugar make sure the cake is completely cooled. Dust with powdered sugar as desired and decorate with your favorite berries.
Recipe by Mexican Made Meatless™ at