Description
An easy and incredibly moist Mexican Chocolate Cake made with boxed cake mix and grated Mexican chocolate for a warm, rich, and comforting dessert with minimal effort.
Ingredients
Scale
- 1 tablet Mexican chocolate (such as Abuelita or Ibarra, about 3 oz), grated
- 1 box chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 tablespoon butter (for greasing pans)
- 1 can whipped cream or prepared frosting (about 8 oz)
- 5 fresh strawberries, halved (optional, for decorating)
Instructions
- Preheat the oven to 350°F (175°C). Grate the Mexican chocolate, reserving two small triangles for decoration.
- In a large bowl, combine the cake mix, eggs, vegetable oil, water, and grated Mexican chocolate. Whisk for about 2 minutes until smooth.
- Thoroughly grease the baking pans with butter.
- Pour half of the batter into a heart-shaped pan and the remaining batter into a round pan, adjusting as needed.
- Bake the heart-shaped cake for 32–35 minutes and the round cake for about 28 minutes, or until a toothpick inserted in the center comes out clean.
- While baking, prepare strawberries by removing stems in a V-shape and slicing in half.
- Allow cakes to cool slightly, then transfer to a cooling rack.
- Trim the top of the heart-shaped cake, flip it over, and stack it on top of the round cake.
- Decorate with whipped cream, strawberries, and freshly grated Mexican chocolate before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 32-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg