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Easy Mexican-Style Chocolate Cake

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“This is a modified recipe from Very easy to make and doesn't need to be frosted unless you want. I rely on this recipe for those last minute dessert emergencies. Delicious with coffee! A subtle chocolate flavor, rich with spices!”
1 cake

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Butter and flour a 12" x 18" inch pan.
  2. In a large bowl, stir together the flour, Mexican chocolate, both sugars, baking soda and spices.
  3. In a separate bowl beat the butter or margarine, oil, water, buttermilk, eggs and vanilla, until smooth. Stir the dry ingredients into the butter/egg mixture just until moistened. Pour the batter evenly into the greased pan.
  4. Bake for 25-30 minutes, or until a toothpick inserted into the center of cake comes out clean.
  5. Allow to cool. Dust with powdered sugar and garnish with toasted slivered almonds if desired.
  6. Yield: One large 12" x18" cake, but I usually cut the recipe in half to make an 8" x 8" cake.

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