Mexican Chocolate Cake Sundaes
This one’s for Max, one of our great readers who requested a recipe using dulce de leche for his romantic Valentine dinner for two. We are a little late, cause posts don’t happen overnight, sorry Max, but our Mexican Chocolate Cake Sundaes are just what we’d suggest for a lesson in luv. Besides, we think true love should be celebrated everyday…ok when it’s got a touch of heat and is sinfully rich, maybe once a week is enough to do the trick!
We think all of you are awesome, thank you, thank you, we love having you here, and find it so interesting that men top our largest pool of readers! I’m not really too surprised though because I know many male cooks who love creating great stuff in their kitchens. We welcome your requests and suggestions and encourage all of you to rate our recipes at the bottom of each post. Thanks for all of your comments as we are so stoked about getting to know you and what you like, please keep it up.
So let’s talk about these babies, the cakes are light, and chocolatey, with a hint of cinnamon and chile. They are like little cakey nests that are just waiting for a scoop of ice cream and a swirl of dulce de leche with a cherry on top. Today you are getting the cake recipe and soon I will share the easiest best way to make homemade dulce de leche that is caramel perfection.
You gotta pin this one!
To make Mexican Chocolate Cake Sundaes, you can use individual ramekins or I love this dessert shell pan I’ve had for several years. It’s the perfect size for a yummy dessert for one, or even two who like to share just a few bites. If you’ve followed us for a while you know we use Baker’s Joy as a magic bullet for making sure you baked goods come out of the pan in a flash.
Mexican Chocolate Cake Sundae
Preheat oven to 425 degrees for ramekins or 375 degrees for the perfect shell pan. In a small saucepan over low heat, melt your chocolate and butter and set aside. 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.
Divide chocolate mixture equally among ramekins or dessert shell pan. 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. If you’re using ramekins, run a knife around the edges of each ramekin. 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. 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 cheery.
- 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
- Preheat oven to 425 degrees for ramekins or 375 degrees for the perfect shell pan.
- In a small saucepan over low heat, melt your chocolate and butter and set aside.
- 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.
- Divide chocolate mixture equally among ramekins or dessert shell pan.
- 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.
- If you're using ramekins, run a knife around the edges of each ramekin.
- 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.
- 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.
What’s your greatest cooking challenge? Men, women, we all have them. Let’s share them in the comments below. Have an amazing weekend and keep in touch through social media!
This looks so good and I must make it right now.
Thanks Kaley! I hope you make it soon, too!
I love love love chocolate but have come to find that I only love chocolate cake when it’s all warm and gooey and melty! I’ll definitely have to add this to my Adventure List to make one weekend!! Movie night perhaps!
This is definitely a movie-night approved treat!
I love chocolate so this is right up my alley! Making sundaes at home are so much more fun because you get to add whatever you want and make it any flavor you like. I am going to have to try this Mexican version
It is chocolate cake with a twist!
I’m not really a big fan of chocolate, but man does this look delicious!! Definitely worth a try ?
I don’t eat a ton of chocolate either but this chocolate is so light that it is worth it!
Well, all I can say to this is YES PLEASE! I love Mexican chocolate cake, add a little ice cream on there too and I’m in heaven! Thanks for the great recipe 🙂
I am so glad you like it, Shaylee!
This sounds delicious and looks yummy! I can’t wait to try it!
This love is so ridiculously delicious! Your cakes came out so perfect – I’m jealous 😉
Thanks, Valerie! Your cake can too with this awesome recipe and the coolest pan!
I am on a diet these days but your cake is so tempting…I can’t wait to try it this weekend. Have pinned it. Thanks for sharing the recipe! 🙂
The first and second bite are ALWAYS the best! Just give yourself two….
Those look sinfully good. I’ll take 3 for the road… What a delicious dessert. Yum! 🙂
This looks sooooo good and sounds super easy! I’m hating that our house is on a diet right now.
Roxy, make a batch of cake and freeze all but one. Add some ice cream and Dulce de leche and everybody gets one bite! No diet busting, and thanks for reading.
This post makes me want to eat ice cream now especially with the heat in Manila!
Yes, this is perfect with the heat!
Looks like a beginner friendly recipe that I must try! perfect for the upcoming summer months I say 🙂
Definitely perfect for a beginner! Renee is awesome at going step-by-step so you can’t make a mistake!
These desserts are so sinful, they are beckoning me to eat them. They look so good! I don’t really cook or bake so often but I love to eat!
Hey, if you ever want to bake this is the dessert to make! 🙂
I absolutely adore the combination of chocolate, cinnamon and chilli! It sounds completely decadent!
My greatest cooking challenge is preparing meals with meat. I was a vegan for 7 years. Now that I have a carnivorous partner, I really struggle to create flavours and textures that we both enjoy!
I’m looking forward to more of your recipes! ^_^
Thanks Kylie! That would be hard to start cooking with meats after being vegan for so many years. Stay tuned for some recipes coming that hopefully both of you will like!
This really looks good. I would love to try making it. I just need to get some cinnamon and chile powder on my next grocery trip.
Try it! You won’t be disappointed!
Awesome recipe…it looks delicious…definitely trying this!!
Yum! I actually didn’t know a thing about Mexican chocolate sundaes until this post. I’d love to try this one out for dessert 🙂
It’s the perfect dessert! You definitely need to try it!
Oh man these look incredible, I’m at my time of the month were morning can stop me wanting to binge on chocolate and cake and this is perfection! I love how relatively simple they are to make too, I just need that dessert shell pan ASAP!
All I want to do is go purchase the ingredients and bake some right now. I just hope that when I do bake them, they’ll come out looking this great (amateur here).