|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
While most chocolate cakes start by beating butter and sugar together, this is a saucepan cake. It starts by melting butter with chocolate and water in a saucepan. That makes the cake moister, and also enhances the chocolate flavor of the cake. It also means this cake is easier to make!
- For the Cake
- 4 (1-ounce) squares unsweetened chocolate
- 1/2 cup butter
- 1 cup hot water
- 2 cups flour
- 2 cups sugar
- 1 teaspoon cinnamon
- Pinch of salt
- 1/3 cup buttermilk
- 1 1/4 teaspoons baking soda
- 2 eggs (beaten)
- 2 teaspoons vanilla
- For the Frosting
- 2 (1-ounce) squares unsweetened chocolate
- 1/4 cup butter
- 4 cups powdered sugar
- 8 tablespoons milk
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla
Note: while there are multiple steps to this recipe, this Mexican chocolate dessert is broken down into workable categories to help you better plan for baking.
Make the Cake
Gather the ingredients.
Preheat the oven to 350 F. Spray a 9- x 13-inch pan with nonstick baking spray containing flour and set aside.
In a large saucepan, melt the chocolate and butter in the hot water and bring to a boil.
Remove from heat and add the flour, sugar, cinnamon, and salt. Mix well with a wire whisk or eggbeater.
Then stir in the buttermilk, baking soda, eggs, and vanilla and beat until smooth.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, until the top springs back when touched with a fingertip. The cake should pull away from the sides of the pan slightly.
Make the Frosting
Gather the ingredients.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares of the chocolate and 1/4 cup butter together.
Add powdered sugar, milk, cinnamon, and vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable and smooth, not stiff and spreadable.
To Assemble the Cake
When the cake comes out of the oven, let it cool on a wire rack for 15 minutes.
Then pour the frosting over. Spread if necessary, and let the cake cool.
Slice, serve, and enjoy!
- The frosting for the cake is also a saucepan frosting, which is simpler than a classic buttercream frosting. Pour the frosting onto the cake while they are both warm. That will create a fudgy layer underneath the frosting that is simply delectable.
- You can add more cinnamon to this cake if you'd like. Increase it up to 2 teaspoons; in the cake, and up to 1/2 teaspoon in the frosting but don't go much higher than that.