Mexican Chocolate Streusel Cake Pastel De Chocolate Mexicano
Indulge in the rich, spiced decadence of this Mexican Chocolate Streusel Cake (Pastel de Chocolate Mexicano), a luscious fusion of bold flavors and irresistible texture. This moist chocolate cake is infused with warm cinnamon and a hint of cayenne pepper for a subtle kick, paying homage to traditional Mexican chocolate. Topped with a buttery streusel made from brown sugar, chopped Mexican chocolate, and more cinnamon, every bite delivers a delightful crunch to complement the tender crumb. Perfectly balanced between sweet and spicy, this dessert is easy to prepare, making it an excellent choice for any occasion. Serve it warm or at room temperature alongside a steaming cup of coffee or a cold glass of milk for an unforgettable treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.25 teaspoons Cayenne pepper (optional)
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.75 cup Brown sugar
- 0.5 cup Unsalted butter (cold, cubed)
- 0.5 cup All-purpose flour (for streusel)
- 1 teaspoon Ground cinnamon (for streusel)
- 2 ounces Mexican chocolate (chopped)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large bowl, sift together 2 cups all-purpose flour, 0.5 cup cocoa powder, 1.5 cups granulated sugar, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, 2 teaspoons ground cinnamon, 0.25 teaspoon cayenne pepper (if using), and 0.5 teaspoon salt.
In a medium bowl, whisk together the eggs, 1 cup milk, 0.5 cup vegetable oil, and 2 teaspoons vanilla extract until smooth and combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Then, carefully stir in 1 cup boiling water. The batter will be thin, which is normal.
Pour the batter into the prepared baking pan and set aside while you make the streusel topping.
In a small bowl, combine 0.75 cup brown sugar, 0.5 cup cold unsalted butter, 0.5 cup all-purpose flour, and 1 teaspoon ground cinnamon. Use your fingers or a pastry cutter to mix until crumbly. Stir in the 2 ounces chopped Mexican chocolate.
Sprinkle the streusel mixture evenly over the cake batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
Serve warm or at room temperature. Enjoy your Mexican Chocolate Streusel Cake with a cup of coffee or a glass of milk!
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 52.5 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 298 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
