Friday, June 18, 2010

Mario's Weekend Cooking Challange: Mexican Chocolate Cake

Mario's Weekend Cooking Challenge is a Facebook Group for people to get together, once a month and cook the same recipe, compare notes and discuss outcomes. It is put together by Mario Bosquez host of "Living Today" on Martha Stewart Living Radio, Sirius 112 & XM 157
This month's weekend Cooking Challenge we were given a choice of 2 desserts to prepare. A Mexican Chocolate Cake or Magnolia's Famous Banana Pudding. Since I had already made the Banana Pudding a month back, I chose to make the Mexican Chocolate Cake.
This simple cake is easily put together and what makes it different from your regular chocolate cake is the addition of cinnamon which comes through nicely and compliments the chocolate very well!
The recipe is courtesy of Mario Bosquez, himself, creator of the Weekend Cooking Challenge, and can be found here: Mario Bosquez's Mexican Chocolate Cake
Please note: the recipe calls for 1 stick of margarine and 1/2 cup oil. I substituted 2 sticks of unsalted butter and the cake turned out perfectly. Other ingredients include cocoa, flour, sugar, buttermilk, eggs, cinnamon & vanilla.

Start out by preheating your oven to 350 degrees. Combine your butter (or margarine & oil) along with the cocoa and some water in a sauce pan and heat until melted.

In a large bowl, combine the remaining ingredients and mix well.

Combine that with the chocolate mixture and pour into a buttered 12" x 18" cake pan or a nice ceramic baking dish. I've used this lovely fluted oval "oven-to-table" baking dish.

Bake the cake for 20 to 25 minutes or until a skewer inserted into the center comes out clean. Let cake cool on a wire rack while you prepare the icing.

The icing, again another quick recipe, combines cocoa, butter, milk, vanilla, chopped pecans and confectioners sugar.

In a saucepan, combine your butter, cocoa and milk on medium heat just until the butter is melted and small bubbles form around the sides of the pan. Remove from heat.

Stir in vanilla and pecans, then your confectioner's sugar. As recommended by Mario, use only about 3/4 lb of the sugar and it won't be overly sweet.

While the cake is slightly warm, pour the icing over the cake and spread evenly. Decorate the edge with pecan halves, if desired. This cake is best enjoyed still slightly warm or at room temperature!

1 comment:

  1. It looks so good, John! I wonder how it would taste if you substituted the cocoa with mexican chocolate and used mexican cinnamon...hmm...I might have to try it and find out!