Mexican Chocolate Cake
Submitted by tmiller3sc
Mexican chocolate cake with 12 ounces of melted semi-sweet chocolate, ground almonds, Kahlua, and mayonnaise for moisture. Beaten egg whites give it a light, almost flourless texture.
YIELD
1 cakePREP
35 minCOOK
55 minREADY
2 hrsThis Mexican chocolate cake is dense, intensely chocolatey, and almost flourless. Twelve ounces of melted semi-sweet chocolate, ground almonds, and only ¼ cup of flour give it a fudgy, truffle-like crumb that’s closer to a torte than a traditional layer cake.
The mayonnaise is the unexpected star. A full cup adds moisture and richness without tasting like mayo. It’s oil and eggs already emulsified, so it blends seamlessly into the batter. Combined with beaten egg yolks and sugar, it creates a lush base that supports all that chocolate.
Kahlua brings the Mexican connection. That coffee liqueur deepens the chocolate flavor with a warm, boozy undertone. Beaten egg whites folded in at the end give the cake just enough lift to stay light despite all that chocolate and almond.
Chef Tips
- Melt the chocolate and cool it to room temperature before mixing. Hot chocolate seizes when it hits cold mayo or eggs.
- Beat the yolks and sugar a full 4 minutes until light and thick. This aerates the base and helps the cake rise.
- Fold the egg whites in gently. The whites are the only leavening, so deflating them means a flat, dense brick.
- Cool in the springform pan for 10 minutes, then remove the sides and cool 30 more minutes before inverting.
Variations
- Cinnamon Mexican chocolate: Add 1 teaspoon of ground cinnamon to the batter for a more traditional Mexican chocolate flavor profile.
- Ganache topping: Skip the powdered sugar and pour a thin chocolate ganache over the cooled cake.
- Orange Kahlua: Add 1 teaspoon of orange zest to the batter for a chocolate-orange-coffee combination.
Ingredients
Directions
Line the bottom of a 9 inch springform pan with waxed paper.
Lightly grease the waxed paper and side of pan.
Melt the chocolate and cool to room temperature.
In a large bowl, with mixer at high speed, beat the egg yolks.
Graduly add sugar and beat until light, about 4 minutes.
Add mayonnaise and beat for 1 minute longer.
Stir in the ground almonds and flour until blended.
Stir in Kahlua.
In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter.
Pour mixture into the prepared pan.
Bake at 350℉ (180℃) F for 55 min. or until firm.
Cool the cake in the pan on a wir rack for 10 minutes.
Remove the side of the pan and cool the cake 30 minutes longer.
Invert onto a wire rack and remove bottom of pan and waxed paper.
Cool completely.
Sprinkle with confectionr’s sugar you might try using a geometric pattern made from paper to create an interesting design.
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