04 October 2014

Weekend Cooking: Mexican Chocolate Cake

Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

With the recent chillier days and evenings, I was tempted to bake last weekend. I didn't want anything too big or too rich, and I wanted something that I could make with what I had on hand.

Thank you September 2014 issue of Southern Living. With only one small adjustment to your  original recipe, I found just what I needed. This Mexican Chocolate Pudding Cake was a snap to put together. We're not huge fans of runny cake, so I simply left it in the oven until a toothpick came out clean -- maybe another 7 or 10 minutes (I forgot to pay attention).

The chile in the batter gives the chocolate a nice depth of flavor, and the little bit of salt in the topping offered a nice contrast to the sweet. The cake was light, moist, and perfect with coffee in the afternoon or for dessert with wine after dinner.

I baked this in a 9- by 9-inch pan, and we cut it into at least twelve pieces. If you leave the cake soft in the middle, you'll likely get fewer servings. The photo is my own (I was too lazy to sign it), so you can see what it looked like right out of the oven. The recipe is just as it appeared in the magazine.

Mexican Chocolate Pudding Cake
Serves 6
  • 1 1/2 cups semisweet chocolate morsels
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon kosher salt, divided
  • 1/2 cup sliced almonds
  • 2 teaspoons olive oil
  • 1 teaspoon light brown sugar
Preheat oven to 350°F. Microwave chocolate and butter in a large microwave-safe bowl at high 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk in granulated sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, next 4 ingredients, and 1/4 teaspoon salt.

Pour batter into a greased (with butter) 2-qt. baking dish. Stir together sliced almonds, next 2 ingredients, and remaining 1/4 teaspoon salt. Sprinkle almond mixture over cake batter. Bake for 30 minutes. (Center will be soft.) Cool on a wire rack 5 minutes. Serve warm.


rhapsodyinbooks 10/4/14, 6:59 AM  

Wow, we ARE fans of runny cake, not to mention the combination of chocolate and chipotle, and I am definitely trying this one! Thanks so much for sharing the recipe! Yay, a Saturday treat coming up!

Tina 10/4/14, 7:07 AM  

Southern Living seems to be a staple magazine down here. They have some good recipes. I like that you left it until it was cooked through , the clean toothpick test. Runny cake is for lava style cakes, right :-)

Sarah (Sarah's Book Shelves) 10/4/14, 7:47 AM  

I love runny cake (and pudding cake sounds delicious) and a little spice in my chocolate...this sounds right up my alley. Another one to send to my mother in law to bake for me (I don't bake, but she does!)

bermudaonion 10/4/14, 8:09 AM  

Oh yum! I'd bake this longer too - we don't like runny cake either.

jama 10/4/14, 8:10 AM  

Yum! Who could resist this cake? I would probably bake it all the way through as you did. :)

Alex 10/4/14, 8:14 AM  

The cake sounds so good. I love the taste of chocolate with chile. So next time company comes, this will be my dessert of choice. Thanks for sharing it.

(Diane) bookchickdi 10/4/14, 8:28 AM  

I think my husband would enjoy this; I'm going to try it.

Jackie McGuinness 10/4/14, 8:48 AM  

I am pinning this!! I already make Mexican chocolate chip cookies with cayenne.
Southern Living is also the source for my Hummingbird cake recipe given to me by an Atlanta gal.

Katherine P 10/4/14, 9:08 AM  

This looks so good! I don't think we're fans of runny cakes either so it's good to know I can just cook it a bit longer. Love a good Southern Living recipe!

Unknown 10/4/14, 9:17 AM  

Yum! I'm not a fan of chiles in chocolate, but that's any easy enough fix. :) The bit of salt with the nut topping sounds like a nice touch.

The Relentless Reader 10/4/14, 11:15 AM  

Oh yum. This sounds like it'd be great for when you want something sweet but not something TOOOOO sweet :D

Anonymous,  10/4/14, 11:19 AM  

I'm a fan of runny cakes, chocolate, and spice - so this sounds great!

Daryl 10/4/14, 6:27 PM  

my taste buds seem to be dead due to the cold meds but my mouth was watering reading this nonetheless

Vicki 10/4/14, 8:03 PM  

Ground chipotle chile peppers? I have never tried that in a cake. Sounds and looks yummy!!

shelleyrae @ book'd out 10/4/14, 9:13 PM  

I've never been brave enough to try chili in chocolate, I find pepper to be to spicy :)

Ps can you please delete the accidental link to The Jenny Colgan post

Cecelia 10/5/14, 11:57 AM  

That cake looks FABULOUS! I'm making it as soon as I can get the ingredients together.

JoAnn 10/5/14, 12:23 PM  

The cooler temperatures make me want to bake again, too! The cake looks delicious.

Carole 10/5/14, 8:50 PM  

Sorry I'm late - we, along with 85,000 other households lost power yesterday - now it's back I'll be sure to appreciate it properly! Cheers

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