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Mexican Chocolate Cake

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“What could be better than a cake baked in the microwave? Don't knock it before you try it!”
1 cake

Ingredients Nutrition

  • 14 cup almonds, chopped
  • 3 eggs
  • 1 (16 ounce) container sour cream
  • 1 (18 1/4 ounce) package devil's food cake mix
  • 6 ounces miniature chocolate chips, divided
  • 2 teaspoons cinnamon, divided
  • 1 tablespoon sugar
  • 1 (8 ounce) container frozen whipped topping, thawed,divided


  1. Lightly spray Fluted Pan with vegetable spray, or brush with vegetable oil using pastry brush.
  2. Whisk eggs and sour cream until smooth.
  3. Add cake mix, almonds, half of the chocolate morsels and 1 1/2 teaspoons of the Cinnamon; mix until smooth.
  4. Spoon batter into Pan, spreading evenly.
  5. Microwave cake on HIGH 11-14 minutes or until cake tester inserted in center comes out clean.
  6. (Cake will be slightly moist on top near center).
  7. Remove to Nonstick Cooling Rack; let stand 10 minutes.
  8. Loosen cake from sides of Pan; invert onto serving plate.
  9. Cool 20 minutes.
  10. Combine sugar and remaining Cinnamon; sprinkle over cake.
  11. Place remaining chocolate and half of the whipped topping in Bowl.
  12. Microwave on HIGH 15-30 seconds or until melted; stir until smooth.
  13. Drizzle glaze over cake.
  14. Garnish cake with remaining whipped topping Tip: If using a microwave oven without a built-in turntable, rotate cake a quarter turn once after each 3-minute interval of cooking.
  15. To easily drizzle glaze onto cake, pour glaze into one corner of a small, resealable plastic bag.
  16. Twist top of bag to seal.
  17. Cut a small piece of the corner of the bag to allow the glaze to run through.

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