Moist and Delicious Mexican Chocolate Cake Recipe | Easy and Crowd-Pleasing

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Discussion Overview

This thread discusses experiences and variations related to a Mexican chocolate cake recipe, focusing on moisture levels and preparation techniques. Participants share personal anecdotes about their baking results and modifications to the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shared that adding a quarter cup of oil to the recipe improved the cake's moisture and taste.
  • Another participant mentioned planning to demo the cake at an upcoming meeting, expressing appreciation for the tip about adding oil.
  • One participant noted that their cake also turned out dry when microwaved, suggesting that the stoneware might absorb moisture differently.
  • Another participant shared their experience of making a yellow cake variation using the same formula, incorporating fruits and spices, and found it to be very moist.
  • One participant suggested using applesauce as a substitute for oil to enhance moisture while reducing oil content, sharing a personal experience with this modification.

Areas of Agreement / Disagreement

Views differ regarding the moisture level of the cake, with some participants finding it dry and others achieving satisfactory results with modifications. No clear consensus emerges on the best method for ensuring moisture.

Contextual Notes

Participants share personal baking experiences and modifications to the recipe, reflecting individual preferences and outcomes rather than a standardized approach.

Who May Find This Useful

Consultants interested in baking techniques and recipe variations may find the shared experiences and tips helpful for their own demonstrations and personal baking endeavors.

R
RachelNguyen
I brought this to a friend's last night and it was a big hit! However, I had heard from a clustermate of mine that the cake was very dry, so I added a quarter cup of oil to the recipe and it came out GREAT! Moist and delicious. No problem unmolding from the fluted pan. I will add that from now on.

Also, the recipe calls for microwaving the cool whip and chocolate chips to make the glaze. I did it in my small sauce pan and that is how I would do it at a show so I could demo the cookware. It worked fine.
 
Thanks for the tip. I am planning on demoing this at my meeting on Monday.
 
Thanks for the tip on the oil. I thought it came out dry in the microwave also. Maybe the stone sucks in more moisture.

I did make a yellow cake using the same formula with the sour cream & eggs, but I put it in my Prof 12" skillet and baked it. First I put some raspberries & bluberries in the skillet with the cake batter over it. I threw a little cinnamon plus in the batter also.

I saw something that looked like that at the checkout stand the other day & improvised. I served it with cool whip & it was YUMMY! Very moist.
 
Both of these cakes sound delicious. I am planning on making the mexican choc cake for my dad's birthday on Mon. Thanks for the tip about the oil.
 
Another idea...more healthy too...
RachelNguyen said:
I brought this to a friend's last night and it was a big hit! However, I had heard from a clustermate of mine that the cake was very dry, so I added a quarter cup of oil to the recipe and it came out GREAT! Moist and delicious. No problem unmolding from the fluted pan. I will add that from now on.

Also, the recipe calls for microwaving the cool whip and chocolate chips to make the glaze. I did it in my small sauce pan and that is how I would do it at a show so I could demo the cookware. It worked fine.
Click to expand...

Use applesauce in place of oil, less applesauce makes it moist and very good.

I wish I could remember the ratio: but I use the little premade cinnamon applesauce cup. I know if you search you'd find the correct ratio. It makes it moist and less oil and works great!!! can't taste it either.

hth:

Liz
 

Frequently Asked Questions

What ingredients do I need for the Moist and Delicious Mexican Chocolate Cake?

To make the Moist and Delicious Mexican Chocolate Cake, you will need the following ingredients: all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, sugar, eggs, milk, vegetable oil, vanilla extract, and boiling water. You may also want to include cinnamon for that authentic Mexican flavor.

How long does it take to bake the Mexican Chocolate Cake?

The baking time for the Mexican Chocolate Cake is typically around 30 to 35 minutes at 350°F (175°C). However, it’s important to check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.

Can I make this cake ahead of time?

Yes, you can make the Mexican Chocolate Cake ahead of time. Once baked, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 2 days. For longer storage, you can freeze the cake for up to 3 months.

What is the best way to frost the Mexican Chocolate Cake?

A delicious option for frosting the Mexican Chocolate Cake is to use a chocolate ganache or a simple buttercream frosting flavored with cinnamon. You can also top it with whipped cream and a sprinkle of cocoa powder for a lighter touch.

Is the Mexican Chocolate Cake suitable for special diets?

This recipe can be modified to suit various dietary needs. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. To make it dairy-free, you can use almond milk or coconut milk and replace eggs with flaxseed meal or applesauce. Always check the specific ingredients to ensure they meet your dietary requirements.

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