Mexican Chocolate Sheet Cake Recipes

MEXICAN CHOCOLATE CAKE WITH CINNAMON FROSTING

Steps:

• Preheat oven to 325 degrees F. Lightly coat a 9x13-inch baking pan with cooking spray; set aside.
• In a large saucepan, melt butter over medium heat. Whisk in the cocoa and espresso powder, followed by the water and sugar, whisking each addition until smooth. Remove pan from heat and set aside to cool for about 5 minutes.
• In a medium bowl, combine flour, cinnamon, baking soda, salt, pepper, and chocolate chips; mix briefly and set aside.
• Return to the butter-chocolate mixture. Add eggs and vanilla, then whisk until they are fully incorporated. Gently stir in the flour mixture using a wooden spoon or rubber spatula, then pour batter into the prepared pan.
• Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
• To make the frosting, beat butter until smooth using a stand or electric mixer. Add salt and vanilla, then beat again to incorporate.
• Add powdered sugar and 2 tablespoons milk, and beat until smooth and fluffy, starting on low speed to blend, then increasing the speed to high. Scrape the sides of the bowl as needed to ensure everything is well-mixed, and adjust the consistency as needed by adding more milk or powdered sugar. Finally, beat in the cinnamon.
• Frost and garnish cake as desired.

MEXICAN CHOCOLATE CAKE

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.

TEX-MEX CHOCOLATE SHEET CAKE - THE BEST!

Steps:

• Heat oven to 350°F Grease a 13x9-inch baking pan.
• Line bottom with waxed paper; grease and flour paper.
• Whisk together flour, sugar, baking soda, baking powder and salt in large bowl.
• Whisk cocoa and boiling water in medium bowl until smooth.
• Stir cocoa into dry ingredients with a rubber spatula.
• (Mixture will be dry.) Whisk eggs, buttermilk, vanilla and butter in medium bowl.
• Whisk buttermilk mixture into cocoa mixture, until smooth.
• Pour batter into prepared pan.
• Bake 40 minutes, until a toothpick inserted into center of cake comes out clean.
• Make frosting:.
• Meanwhile, place Ibarra chocolate (or semisweet chocolate and cinnamon) and butter in medium microwaveproof bowl.
• Cover bowl with plastic wrap, turning back one section to vent.
• Microwave on High 1 1/2 minutes, until chocolate is melted; stir until smooth.
• Add cream.
• Cover and microwave 1 1/2 minutes more, just until cream is hot.
• Stir until frosting is completely smooth and shiny.
• Cool cake in pan on wire rack 5 minutes.
• Pour frosting evenly over hot cake.
• Sprinkle pecans over top.
• Cool cake completely.
• Serve immediately. Good with vanilla ice cream, if desired. Refrigerate any leftovers.
• Makes 12 servings.

MEXICAN CHOCOLATE CAKE

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.