Mario Bosquezs Mexican Chocolate Cake Recipes

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MARIO BOSQUEZ'S MEXICAN CHOCOLATE ICING



Mario Bosquez's Mexican Chocolate Icing image

Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares his tasty recipe for chocolate icing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 stick margarine or butter
4 tablespoons cocoa
6 tablespoons milk
1 pound (1 package) confectioners' powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

Steps:

  • Combine margarine, cocoa, and milk in saucepan. Heat until bubbles form around edge. Remove from heat.
  • Stir in vanilla and nuts. Add the confectioners' sugar to taste. Slowly pour over cake.

MEXICAN CHOCOLATE CAKE



Mexican Chocolate Cake image

At the bakery, Rather makes both cupcakes and bundt cake with this recipe. The hint of cinnamon in the batter is a nod toward Mexican chocolate, which often contains cinnamon and spices. gourmet 2005

Provided by my3beachbabes

Categories     Dessert

Time 1h50m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 17

1 cup unsalted butter
1/2 cup dutch-process unsweetened cocoa powder
3/4 cup water
2 cups granulated sugar
2 large eggs
1/2 cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups chopped pecans (71/2 ounces)
1/4 cup unsalted butter
1/2 cup half-and-half
1/2 cup confectioners' sugar
5 ounces fine-quality bittersweet chocolate, finely chopped (not unsweetened)
1/4 teaspoon salt

Steps:

  • Make cake:.
  • Put oven rack in middle position and preheat oven to 350°F Butter cake pan well and dust with flour, knocking out excess.
  • Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
  • Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
  • Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
  • Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
  • Make glaze:.
  • Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
  • Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
  • Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.

MEXICAN CHOCOLATE CAKE



Mexican Chocolate Cake image

This is a moist chocolate cake with a hint of cinnamon. This recipe will make a large one layer cake or a two layer quarter sheet cake.

Provided by Valerie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 36

Number Of Ingredients 11

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup margarine, softened
½ cup vegetable oil
1 cup water
½ cup sour milk
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan.
  • In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon. Add the margarine, oil, water, sour milk, eggs and vanilla, mix until smooth. Spread evenly into the prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 17 g, Cholesterol 10.6 mg, Fat 6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 69.7 mg, Sugar 11.3 g

MEXICAN CHOCOLATE CAKE



mexican chocolate cake image

Not only is this cake super easy to make you can impress all of your vegan friends. Very elegant looking with the chocolate glaze and dipped strawberries. es muy bien! (cooking and prep times do not include cooling and drying)

Provided by kleigh83

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper (or ground mexican chili powder)
1/4 teaspoon salt
1 cup cold water
1/4 cup canola oil
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
1 cup confectioners' sugar
1/2 cup cocoa
6 tablespoons water
10 small fresh strawberries

Steps:

  • Heat oven to 350*F.
  • Lightly coat an 8" round cake pan with vegetable cooking spray.
  • Combine all cake ingredients in a mixing bowl and stir until smooth.
  • Pour into a pan and bake 25 to 30 minutes (until toothpick inserted in the center comes out clean).
  • Cool in the pan on a wire rack for 10 minutes.
  • Remove from pan and cool completely.
  • When the cake has cooled whisk together the first three glaze ingredients.
  • Dip each strawberry into the glaze and set aside.
  • Pour the remaining glaze over the cake and arrange the strawberries on top.
  • Set aside to dry- about 30 minutes.

Nutrition Facts : Calories 458.6, Fat 11.1, SaturatedFat 1.3, Sodium 312.2, Carbohydrate 87.7, Fiber 5.3, Sugar 54.3, Protein 6.1

MEXICAN HOT-CHOCOLATE COOKIES



Mexican Hot-Chocolate Cookies image

These crumbly cookies are spicy, chocolaty treats the whole family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 10

2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional)

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
  • In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Nutrition Facts : Fiber 1 g

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