Mexican Chocolate Cake Sundaes
Prep time
Cook time
Total time
Mexican Chocolate Cake Sundaes are rich mounds of chocolate with a hint of cinnamon and chile, topped with a scoop of ice cream and drizzled with warm dulce de leche. Oh, and don't forget a long stemmed cherry on top...ole!
Recipe type: Dessert
Cuisine: Mexican
Serves: 6 servings
  • 4-ounces of semi-sweet chocolate coarsely chopped, (I used chocolate chips)
  • ½ cup of butter
  • 2 eggs
  • 2 egg yolks
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ancho chile powder
  • ⅓ cup all purpose flour
  • ice cream
  • dulce de leche, (Purchased or try my homemade recipe!)
  • long stemmed cherries
  1. Preheat oven to 425 degrees for ramekins or 375 degrees for the perfect shell pan.
  2. In a small saucepan over low heat, melt your chocolate and butter and set aside.
  3. In a medium bowl, using an electric mixer, beat eggs, egg yolks, sugar, cinnamon, and chile until well blended, about 3 minutes. On low speed, gradually beat in the chocolate mixture until well blended. Increase speed to medium and beat until mixture is light and fluffy, about 3 minutes. Using a rubber spatula, stir in flour until blended.
  4. Divide chocolate mixture equally among ramekins or dessert shell pan.
  5. Place ramekins or pan on a baking sheet and bake in preheated oven until firm on top and cakes pull away from the sides, 16 to 18 minutes.
  6. If you're using ramekins, run a knife around the edges of each ramekin.
  7. Invert on individual plates. If your using a dessert shell pan, cover with a cooling rack and flip it upside down. The cakes will release easily.
  8. Serve hot with a scoop of vanilla ice cream, and top with purchased or homemade dulce de leche sauce and top with a long stemmed cherry.
Recipe by Cheery Kitchen at