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Easy Mexican Chocolate Cake

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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

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

  1. Preheat the oven to 350°F (175°C). Grate the Mexican chocolate, reserving two small triangles for decoration.
  2. In a large bowl, combine the cake mix, eggs, vegetable oil, water, and grated Mexican chocolate. Whisk for about 2 minutes until smooth.
  3. Thoroughly grease the baking pans with butter.
  4. Pour half of the batter into a heart-shaped pan and the remaining batter into a round pan, adjusting as needed.
  5. 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.
  6. While baking, prepare strawberries by removing stems in a V-shape and slicing in half.
  7. Allow cakes to cool slightly, then transfer to a cooling rack.
  8. Trim the top of the heart-shaped cake, flip it over, and stack it on top of the round cake.
  9. Decorate with whipped cream, strawberries, and freshly grated Mexican chocolate before serving.

Notes

You can use any brand of Mexican chocolate suitable for baking.

No stand mixer is needed; a bowl and whisk work perfectly.

Dark chocolate cake mix can be used for a richer flavor.

If using only one pan, adjust baking time accordingly.

The cake can be baked a day ahead and decorated before serving.

Unfrosted cake layers freeze well for up to 2 months.

Nutrition

Find it online: https://chocolatecoveredamy.com/easy-mexican-chocolate-cake/