Easy Mexican Chocolate Cake
Serves 8
10 mins prep
32 mins cook
10 mins
52 mins total
You’ll love this easy Mexican Chocolate Cake. Moist and deeply chocolatey. The batter involves only a handful of ingredients, and no stand mixer or beater. Just a bowl and a whisk.
It’s insanely delicious and will satisfy all your dessert cravings.
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Grate the Mexican chocolate, leaving two triangles for decorating.
Mix all the ingredients for the cake box and the grated Mexican chocolate.
Whisk together for about 2 minutes.
Set aside.
Butter the pan.
Pour half of the batter into the heart-shaped Le Creuset and the other half into a circular baking pan.
Or, adjust depending on what pan you have available.
See back of the cake box for other times, if using a different pan.
Bake Le Creuset stoneware at 350 F for 32-35 minutes, or until a toothpick comes out clean.
Bake the circular cake at 350 F for 28 minutes.
Meanwhile, create the heart-shaped strawberries.
Cut off the stems in a V form, removing the green top.
Slice the strawberries in half.
Set aside.
Let cakes cool slightly before placing on a cooling rack.
Cut off the poofy top from the heart-shaped Le Creuset as straight as possible.
Flip and use the uneven side as the bottom, and the straight side as the top.
Place the circular cake on the bottom on the serving platter.
Place the heart-shaped cake on top of the circular cake.
Decorate the cake with whipped cream around the edges.
Add the strawberries on top of the cake.
Grate more Mexican chocolate over the cake.
Serve immediately.