Name: Del Pez Riverfronts Warm Mexican Chocolate Cake Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cups unsweetened cocoa powder; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 2 pieces eggs; 1 cups whole milk; 0.5 cups vegetable oil; 2 tsp vanilla extract; 1 cups boiling water; 1 cups semi-sweet chocolate chips

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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.

Mix Dry Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes. Stir in boiling water until well mixed.

Add Wet Ingredients

Fold in the semi-sweet chocolate chips into the batter.

Add Chocolate Chips

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Cool the Cakes

Serve warm with a scoop of vanilla bean ice cream on top or on the side.

Serve

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water

semi-sweet chocolate chips

Warm Mexican Chocolate Cake

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Warm Mexican Chocolate Cake Recipe

Ingredients

Cake Ingredients

Method

Cake Preparation