Why You’ll Love Easy Mexican Chocolate Cake Recipe

I like this recipe because it uses simple ingredients and doesn’t require fancy equipment. I enjoy how the Mexican chocolate adds warmth and depth that makes the cake taste special. I also appreciate how quickly everything comes together, making it ideal when I crave chocolate but don’t want a complicated process. The result is always soft, flavorful, and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablet Mexican Chocolate such as Abuelita or Ibarra
1 box Chocolate Cake Box Mix
3 eggs
½ cup vegetable oil
1 cup water
1 tablespoon butter (for oiling pan)
1 can whipped cream (or frosting)
5 strawberries for decorating (optional)

Directions

I start by grating the Mexican chocolate, making sure to leave two triangles aside for decorating later. I add the cake mix, eggs, vegetable oil, water, and the grated chocolate into a large bowl. I whisk everything together for about two minutes until the batter looks smooth and well combined, then I set it aside briefly.

I butter the baking pans thoroughly. I pour half of the batter into a heart-shaped pan and the remaining batter into a circular pan, adjusting as needed depending on the pans I’m using. I bake the heart-shaped pan at 350°F for about 32 to 35 minutes and the circular cake for around 28 minutes, checking for doneness with a toothpick.

While the cakes bake, I prepare the strawberries by cutting off the stems in a V shape and slicing them in half to resemble hearts. Once the cakes are done, I let them cool slightly before transferring them to a cooling rack. I trim the top of the heart-shaped cake, flip it, and stack it on top of the circular cake. I finish by decorating with whipped cream, strawberries, and freshly grated Mexican chocolate before serving.

Servings and Timing

I usually get 8 generous slices from this cake. The prep time is about 10 minutes, the baking time is roughly 32 minutes, and the total time comes to around 52 minutes from start to finish.

Storage/Reheating

I store leftover cake in an airtight container in the refrigerator for up to three days. When I want to enjoy a slice again, I let it sit at room temperature for a few minutes or gently warm it in the microwave for a soft and fresh texture.

FAQs

Can I use any brand of Mexican chocolate?

I prefer traditional Mexican chocolate tablets, but I use any similar brand as long as it’s meant for baking and melting.

Do I need a stand mixer for this recipe?

I never use a stand mixer here because a simple bowl and whisk work perfectly.

Can I use a different cake mix flavor?

I stick with chocolate cake mix, but I sometimes experiment with dark chocolate for a richer taste.

What if I don’t have two pans?

I just use one pan and adjust the baking time based on the pan size.

How do I know when the cake is done?

I insert a toothpick into the center, and if it comes out clean, I know it’s ready.

Can I make this cake ahead of time?

I often bake it a day ahead and decorate it just before serving.

Is frosting required?

I like whipped cream, but I sometimes skip it or use a simple chocolate frosting instead.

Can I make this cake more moist?

I occasionally add an extra egg yolk for a richer and moister texture.

Can I freeze the cake?

I freeze the unfrosted cake layers tightly wrapped for up to two months.

What toppings work besides strawberries?

I enjoy adding chocolate shavings, berries, or even a dusting of cocoa powder.

Conclusion

I find this Easy Mexican Chocolate Cake to be the perfect balance of simplicity and indulgence. I love how quickly it comes together and how impressive it looks once decorated. Every time I make it, it satisfies my chocolate cravings and becomes a dessert I’m proud to share.