The combination of chocolate and cinnamon is a classic Mexican dessert flavor.
Most chocolate cakes start by beating butter and sugar together, but this cake is different as it is a saucepan cake.
You start by melting the butter and chocolate in a saucepan. This will help make the cake moister, and will also enhance the chocolate flavor of the cake.
With a cup of strong brewed coffee added along with the notable undertones of cinnamon and vanilla, you have a rich, moist and flavorful dessert.
Chocolate Mexican Coffee Cake
¼ cup of dark cocoa powder
½ cup of butter or 1 stick, soften
½ cup of olive oil
1 cup coffee, strong brewed
1 cup small marshmallows, white or 24 large
Pre-heat oven to 350 degrees.
Place a medium sauce pan over medium high heat and the first 4 ingredients and bring to a boil. Remove from heat. Set aside.
Next add the cup of small marshmallows or the 24 large (depending which you are using), allow marshmallows to melt, stirring to incorporate well. Then set side.
Cake Ingredients
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 tablespoon ground cinnamon
2 large eggs
1 teaspoon real vanilla
½ cup buttermilk
In a large bowl sift flour.
Cook’s Notes
Flour compacts during storage and handling. Sifting will prevent air pockets from forming in the cake and will prevent the cake from being lumpy. The cake will also be a lot fluffier.
If you don’t have a flour sifter you can substitute for a stainless mesh colander as is shown here in the first image above.
Next mix in the sugar, baking soda and cinnamon. Beat the eggs in a small bowl then add to dry mixture along with the vanilla and buttermilk.
Next add cake batter to the coffee mixture in sauce pan. Mix until well incorporated.
Line a jelly roll pan with parchment paper and pour the contents of the sauce pan over the lined jelly roll pan and evenly spread out the batter.
Bake in heated oven for approximately 17 minutes. Allow to cool completely before adding icing.
Icing Ingredients
8 ounces cream cheese, room temperature
16 ounces powdered sugar
¼ cup cocoa powder
1 teaspoon ground cinnamon
1 teaspoon real vanilla
6 tablespoons strong brewed coffee
1 cup chopped almonds or pecans
In a food processor, combine cream cheese and powdered sugar. Next add the 5 remaining ingredients. Process well. Spread icing over cooled cake. Top with chopped pecans or toasted chopped almonds.
Try These Favorite Chocolatey Treats
- Gluten-Free Mexican Chocolate Pumpkin Pie
- Ice Cream-Sundae Dark Chocolate Brownies
- Slice N Bake Brownie Cookies
- Dark Cocoa Banana Cupcakes
More Deliciously Yummy Recipes