Pastel de Chocolate Mexicano or Mexican Chocolate Cake
I was born in Mexico. When I miss Mexico I daydream about it, which happens often. I think about my extended family living there, and wonder what changes have occurred on the street I grew up playing in. I think about my little hometown, and all those childhood memories. Often times my thoughts also turn to food memories.
One of my favorite Mexico food memory is breakfast. I can so clearly remember sitting in my mom’s sunny kitchen, surrounded by my sisters and mother, eating our desayuno (breakfast). Our breakfast would vary from day to day, but my favorite breakfast meal was a mug full of Mexican hot chocolate. Along side the hot chocolate we would be served our choice of sweet bread or bolillos fresh from the bakery. In between sweet warm sips of chocolate I would dip my bread into the mug. Then put the soft wet bread in my mouth to savor the sweetness and cinnamon flavors as it melted away. Pure heaven.
Mexican hot chocolate, and chocolate in general, is quite different from ones found in Europe and the US. The chocolate used in Mexico for hot chocolate drinks are sold in tablets that are individually wrapped and stacked inside packages. These tablets are made with ground cacao nibs, sweetened with sugar and spiced with cinnamon. And depending on the brand or recipe followed other spices may also be added. The chocolate tablet texture is grainy due to the granulated sugar. Milk is heated and the tablets added, they melt and the hot chocolate is mixed until frothy then served warm.
Even now as an adult, and far away from Mexico, I love to reminisce of those mornings with a warming mug of chocolate caliente. But I also love finding new ways or recipes to incorporate this favorite treat of mine. This time I wanted to taste the chocolate heaven in a slice of cake. In a way it was like wanting to combine the chocolate with the texture of the bread I used to dip into it. I wanted to taste a little bit of Mexico in every bite.
Pastel de Chocolate Mexicano or Mexican Chocolate Cake
Ingredients
- 3/4 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
- 1/4 cup or 60 ml melted butter or sunflower oil
- 1/4 cup or 60 grams raw cane sugar
- 1/3 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
Instructions
- 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.
- 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.
- 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.
When it comes to chocolate there is no need to persuade people to give it a try. Everyone loves chocolate, right? I mean what’s not to love. I think most of us are chocolate fiends at heart, wouldn’t you agree? This Mexican girl sure is.
Like the Mexican Indian blood running through my veins so does xocolātl, or chocolate. Proudly I can say that my ancestors would be proud of me for continuing the love, and rituals around our beloved chocolate. This little cake took me back to Mexico, it satisfied the very craving I had. It is perfectly soft and moist, without being greasy – I hate greasy cakes, and the outer layer had a slightly crisp texture. I could taste the unique flavor of the chocolate tablets, the cinnamon and way in the back as an after tone the hint of chile pepper. Perfect, just the way I wanted it. Buen provecho!
Check out these Mexican chocolate recipes and articles:
– La Nostalgia en una taza de chocolate Mexicano (The Nostalgia in A Cup of Mexcian Chocolate) by Tacita de Chocolate
– Thank the gods for Mexican chocolate by SF Gate – San Francisco Chronicle
– Mexican Chocolate Flan Recipe by Pham Fatale
– Polvorones de Chocolate by Vianney of Sweet Life
– Mexican Chocolate Ice Cream by Amanda’s Cookin’
– The Perfect Topping: Mexican Chocolate Caramel Sauce by My Man’s Belly
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
A wonderful cake! Nice texture. I’d love to have a slice now…
Cheers,
Rosa
Thank you Rosa!
Just gorgeous, Nancy! I need a 6 inch cake pan now 🙂
Hi Liz,
Thank you sweetie 🙂 Small pans like the 6 inch come in handy for the two of us. But for a bigger serving you could always double the recipe.
These are photos are divine and that cake! Amazing! And thank you so much for the shout out on my Mexican Chocolate Ice Cream, one of my all time faves.
Hi Amanda,
Thank you! My pleasure, your recipe is great and can’t wait to try it.
Wonderful food memory here! The way you described the flavor and the actual ingredients really does make me think that I am missing out. This is more than just your standard chocolate cake. Delicious post.
Hi Tina,
You should really give Mexican chocolate and/or this cake a try. I love standard chocolate cake, who doesn’t, but this one is on another level. Thank you :)!
This looks amazing, Nancy! I have had Mexican brownies, which had me swooning for a week (seriously), and I imagine this cake must be similarly fantastic. Wonderful recipe 🙂
Hi Kiri,
Thank you! Brownies made with Mexican chocolate sounds delicious.
This looks to die for!!! I love chocolate but then again what woman doesn’t like chocolate. I do have to say your photography is beyond amazing! I love the lighting and the composition of each photo. Great work!
Hi Natalie,
So true, you can never go wrong with chocolate for the girls. Thank you 🙂
Gorgeous!! Always love a good chocolate cake recipe!! Those chocolate tablets are beautiful..
Hi Ambika,
Thank you! I hope you give it a try 😉
A beautiful chocolate cake! Now I’m missing Mexico;-)
Hi Patty,
Thank you! So you need to go back soon 🙂
Oh, cake for breakfast… I can’t let my guys see this recipe or we’ll be in trouble.
This is actually fantastic for breakfast. I had a slice today, hehe!
Mmmmh, this looks so great! So moist and fluffy and chocolate-y.
Thanks Claudia!
I have been craving Mexican chocolate too! I just recently made chocolate lava muffins using Mexican Abuelita chocolate and they were soooo amazing. They were perfect for dessert and breakfast. They didn’t last long in our home 😉 Your photos are gorgeous and your story made my heart warm.
That sounds really good! I’ll have to try that very soon. Thanks Yvette!
it looks beautiful! I’m from Mexico and I haven’t tried a recipe with chocolate and chili, it sounds kinda strange but I will try it
Hola Beti,
Gracias! I don’t often mix chili with chocolate, but it is a good combination. When I hear the combination I think of mole poblano, you know it has both 🙂 Try it, you never know.
Looks absolutely delicious! Yum.
Thank you Spencer!
Oh my, Nancy, not only are your photos gorgeous as always, but the cake looks and sounds unbelievably good. I so love the flavors of Mexican chocolate and am always looking or new ways to use it. Thanks.
Hi Victoria,
Thank you! Give the cake a try, I’m sure you’ll love it too 😉
This looks decadently delicious and I love the way you transport us all back to your childhood with you. I also crusied back in time and was thrilled to see your Christmas post regarding your old photos. You give me hope! Cheers!
Hi Jill,
Thank you! Keep going and practicing, you’ll get to where you want to be- I promise 🙂
I’ve got to get my hands on a block or two of that Mexican chocolate. The cake looks so yummy 🙂
Hi Kiran,
Yes, you really do. There are so many great things you could do with it. Thank you 🙂
Gorgeous clicks of this very luscious chocolate cake. Love it.
Thank you!
Nancy, wahhh stunningn photos. I usually scroll down to see all the pictures first before I read your story. 😉 I’m that much excited to see your photos! Now I’m curious of Mexican hot chocolate. Just saw Amazon link… I’m going to check in stores first. Beautiful chocolate cake… I wish I can have this for breakfast or any time of the day…
Hi Nami,
Aww, you are so sweet:) Try looking in Mexican or hispanic stores. But I also remember some regular supermarkets carry it in their ethnic foods section. If not there is always Amazon. By the way it was fantastic for breakfast. Naughty I know, hehe.
Oh wow! This looks SO good.. we don’t get those Mexican chocolate discs here, but if we did, I would be on my way to a store right now! That looks like an absolutely delicious cake! And always (I feel like I say this on every post!!!) – gorgeous pictures!
Hi Marsha,
Oh, that’s too bad. Thank you, I’m blushing right now 🙂
Nancy, that first shot is dark, and seductive. It dare anyone who looks at it long enough to make it and see for themselves how rich and decadent it is. Excellent!
Hi Sandra,
Ah the mood exactly I was going for 🙂 Thank you!
Is it OK to crave cake in the morning….
Gorgeous cake Nancy…. Send me a slice. 😉
Lovely pictures!!
Absolutely! I say this because I finished mine for breakfast, hehe. Thank you Reem and your slice will come from the next cake:)
Hi nancy!
I apologize for my belated beeing, I realy wanted to come earlier since I had seen your post on google+.
anyway… I realy didnt know that u add cinnamon into mexican chocolate. Thats intriguing! I ll have to try that out, hadnt actualy thought of that.
Your cake looks like a dream, the way I like and enjoy it, airy full of choco goodness and the best, chilli powder! 😉
Dont you ever miss your homeland nancy?
Hi Helene,
No need to apologize. Yes, we also add cinnamon. You should try it with your chocolate mix, it really adds another level of taste. Thank you! Yes, I do miss my homeland. As and expat I know you can relate to that.
Great story! I love how food can bring back so many memories!
Thanks Erin. Food always does for me.
All you recipes making me drool and this one is no exception! Girl this is beautiful! Amazing photo, fantastic recipe and post is just beautiful!!!
Hi Sandra,
Thank you sweetie!
What heartwarming, and tummy satisfying, breakfast memories! I would be happy to wake up to this each and every morning. This is stunning!
By the way, every time I visit your site and my husband happens by my desk, he always tells me how much he loves it!
Hi Liren,
Thank you! Hehe, tell him thank you 🙂