Best 3 Mexican Chocolate Streusel Cake Pastel De Chocolate Mexicano Recipes
Indulge in the vibrant flavors of Mexico with our curated collection of "Pastel de chocolate mexicano" recipes. This classic cake combines the rich and decadent taste of Mexican chocolate with a crumbly streusel topping. Immerse yourself in the intricate layers of chocolate and appreciate the balance of textures that make this cake a true culinary masterpiece. From traditional recipes passed down through generations to modern interpretations with a unique twist, these recipes offer a delightful journey into the heart of Mexican cuisine. Embark on a culinary adventure as we guide you through the process of creating this delectable treat, ensuring you achieve the perfect blend of flavors and textures that will captivate your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN CHOCOLATE CAKE
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
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 STREUSEL CAKE (PASTEL DE CHOCOLATE MEXICANO)
This is a Rick Bayless recipe. I made this for a Mexican themed dinner party and thought I'd died and gone to heaven when I took a bite! Oh soooo good!! Be sure to use Mexican chocolate, as it is different from all others. This cake is best when slightly warm and would go great with vanilla, caramel or cinnamon ice cream, but is also wonderful all by itself.
Provided by flower7
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside.
- Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside.
- Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside.
- Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix.
- Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps.
- Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.
CHOCOLATE MEXICANO
Chocolate Mexicano is a delicious and popular drink in my family, especially once the nights get colder. It is richly flavored with cocoa and a pop of spice to warm up your corazón. The blend of cinnamon and chocolate gives you a different flavor and aroma than ordinary hot chocolate. So, gather your family and community because this is meant to be shared.
Provided by Food Network
Categories beverage
Time 20m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Chop up the chocolate tablets (no need to be fancy since they are going to dissolve into the milk).
- Add the milk and cinnamon stick to large pot over medium-high heat. Once you see the first tiny bubbles begin to appear in the milk, add the chocolate, sweetened condensed milk, vanilla and sugar and continue heating, stirring slowly but constantly, until the chocolate has melted. Add additional sugar if desired. Do not let the milk boil; if it looks as if it is going to start boiling, turn off the heat for a few minutes, continue to stir, then turn the burner back on at a lower setting. Once all the chocolate is melted, fish out the cinnamon stick and trash it. It's done its job.
- Carefully pour your chocolate Mexicano into your favorite mug and enjoy with your family and friends.
Tips:
- Use high-quality chocolate for the best flavor. Look for chocolate with a cocoa content of at least 70%.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- If you don't have a bundt pan, you can use a 9x13 inch baking pan. Just adjust the baking time accordingly.
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
This Mexican chocolate streusel cake is a delicious and easy-to-make dessert that is perfect for any occasion. The moist chocolate cake is topped with a sweet and crunchy streusel topping, and the whole thing is drizzled with a chocolate ganache. This cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Mexican chocolate streusel cake a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
