Make Ahead

Mexican Chocolate Snack Cake

January 29, 2010
0 Ratings
  • Serves 12-16
Author Notes

Sometimes I want chocolate cake without much hassle. The ingredients for this easy cake come together for a quick but very satisfying fix. What gives it interest and kick are the addictive combination of cinnamon streusel, melty chocolate chips, and fudgy chocolate cake. Strong coffee enhances the slightly spicy Ibarra Mexican chocolate in the cake. This cake is so good with a glass of milk...perfect for snack time! I highly recommend always eating this cake warm...a few seconds in the microwave soften the cake and chocolate chips. —monkeymom

What You'll Need
  • cinnamon streusel
  • 2 cups semi sweet chocolate chips
  • 1 and 1/2 cups dark brown sugar
  • 1 cup chopped walnuts or pecans
  • 2 tablespoons cinnamon
  • mexican chocolate cake
  • 1 and 1/2 cups sugar
  • 1 and 1/2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup freshly brewed hot coffee
  • 2 ounces unsweetened chocolate, chopped
  • 2 ounces Ibarra Mexican Chocolate, chopped (or 2 oz unsweetened chocolate and 1/4 tsp cayenne pepper)
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt or sour cream
  • 2 eggs
  • 2 teaspoons vanilla extract (mexican, if you can find it)
  1. cinnamon streusel
  2. Mix the streusel ingredients and set aside.
  1. mexican chocolate cake
  2. Grease and flour a 9x13 pan. Preheat oven to 375 degrees. Whisk together sugar, flour, soda, and salt in a bowl (the mixing bowl of your mixer) and set aside.
  3. Pour hot coffee over chocolate in a large bowl and whisk until smooth.
  4. Add oil, yogurt, and eggs to coffee and whisk until smooth.
  5. Add chocolate mixture to dry ingredients and mix until smooth.
  6. Pour into 9 x 13 pan.
  7. Sprinkle streusel all over batter. Once all the streusel is on top, run a butter knife in swirls around the pan once or twice.
  8. Bake at 375 degrees for 35-40 minutes. Let cool.
  9. Enjoy this cake warm!
Contest Entries

See what other Food52ers are saying.

  • laurenp81
  • Kelsey Banfield
    Kelsey Banfield
  • monkeymom
  • felony

Recipe by: monkeymom

My favorite distraction is to cook. Though science and cooking/baking have a lot in common, I'm finding that each allows me to enjoy very different parts of my life. Cooking connects me with my heritage, my family, friends, and community. I'm really enjoying learning from the food52 community, who expose me to different ingredients and new ways to cook.

6 Reviews

laurenp81 August 22, 2011
Thanks, monkeymom!!
laurenp81 August 22, 2011
I made this for a Mexican themed birthday party this past weekend and got rave reviews! It is melt-in-your-mouth delicious. I saw the comments from felony about the butter and cayenne pepper and thought they sounded great too, so I used melted butter instead and doubled the cayenne. It turned out delicious and I will definitely be making this again!
felony July 22, 2011
Just tried this at home, filled the house with gorgeous smells :)
Definitely going to make again, but next time using melted butter instead of oil - to make for a better "mouth feel", and up the chilli amount to really taste the kick (very hard to source Mexican chocolate down here in Aus - especially on a wintry Friday night!)
monkeymom July 23, 2011
I agree that upping the chili powder would really be great!
Kelsey B. January 29, 2010
This cinnamon struesel on this looks so yummy! (this is Kelsey btw, it says I'm logged in as Abra Bennett on this screen??)
monkeymom January 29, 2010
I'm also seeing the same weirdness with the log on name...Anyways, I had to wait ALL NIGHT LONG to eat this cake because I brought it into work. It was yummy!