When I applied for a job at Martha Stewart’s company, I baked this Mexican chocolate cake for her. Guess what? I got the job. This no-fail, rich, chocolatey cake is perfect for any occasion—special dinners, bake sales or job hunting! Special thanks to my friend Gail Gifford for the inspiration.
Read Related: Sweet Mexico! New Mexican Dessert Classics
MEXICAN CHOCOLATE CAKE
For the Cake:
Ingredients
1 stick unsalted butter
½ cup vegetable oil
4 TBSP cocoa
1 cup water
2 cups all-purpose flour
1 TSP baking soda
2 cups sugar
½ cup buttermilk
2 large eggs, beaten
1 TSP ground cinnamon
1 TSP vanilla extract
Instructions
- Preheat oven to 350°F.
- Lightly oil 11 x 13 baking pan.
- Heat butter, oil, cocoa and water in saucepan until cocoa dissolves.
- Whisk together flour, baking soda, sugar, milk, eggs, cinnamon and vanilla in large bowl.
- Whisk cocoa mixture into flour mixture until combine.
- Pour batter into prepared pan.
- Bake 20 to 25 minutes.
For the Icing:
Ingredients
1 stick unsalted butter
¼ cup cocoa
6 T milk
½ to 1cup confectioners’ sugar
1 tsp. vanilla
1 cup chopped pecans
Instructions
- Combine butter, cocoa, and milk in saucepan.
- Heat until bubbles form around edge.
- Remove from heat.
- Stir in vanilla and nuts.
- Start whisking in ½ cup sugar.
- Taste and add more sugar as necessary.
- Slowly pour icing over cake.
- Cover and store at room temperature.
Note:this cake is best as a one layer, sheet cake.
