Using a food processor makes easy work to make the batter for this Mexican Chocolate Cake. With toasted pepita seeds, chocolate and tequila, this is a unique cake loaded with amazing flavors and textures.
What Is Mexican Chocolate?
Mexican chocolate is different than the chocolate products we find on our Amerian baking aisle. Mexican chocolate is made from cacao nibs, sugar and with cinnamon added. It’s texture is grainy compared to our American chocolate due to the high sugar content. It is commonly sold in disk form.
Mexican chocolate can be difficult to find, so this cake can easily be made with semi-sweet chocolate chips. All you have to do is add a bit of cinnamon.
Where Did I Get This Recipe?
I watched Rick Bayless make this Mexican chocolate cake on his show, Mexico One Plate At A Time. And with his addition of pepita seeds (shelled pumpkin seeds) and I was instantly intrigued.
And watching the process where the batter was mixed in a food processor … I was “all in”. Easy! He made everything about this cake seem very manageable, and it is.
What makes this cake special is the caramelized topping that is created by generously greasing the bottom of the cake pan with lots of butter and then adding sugar and shelled pumpkin seeds.
It ends up to be somewhat of an upside down pepita seed cake with a sweet and savory end result. Everything about this cake is divine.
Let’s take a look.
Ingredients You’ll Need
- Pepita Seeds: Roasted and salted.
- Mexican Chocolate. Or semi-sweet chocolate chips.
- Tequila
- Sugar
- Eggs
- Butter
- Flour
- Baking Powder
- Cinnamon: Omit if using Mexican Chocolate.
Step by Step Instructions, It’s Easy.
- Step 1: Cut the parchment paper to fit the bottom of a round cake pan. Set the pan face up onto a sheet of parchment paper. Using a fat marker like a Sharpie, draw around the bottom of the pan.
- Step 2: Using scissors, cut out the round shape, cutting just inside of the Sharpie marked pattern. Voila. It will fit inside the cake pan.
- Step 3: You can purchase already toasted and salted pepita seeds, but if you couldn’t find any it’s easy to toast your own. Just place them in a large pan that’s been lightly sprayed with non-stick spray. Sprinkle with salt. Cook them over medium heat, shaking the pan often. You’ll know they’re ready when they become fragrant and a couple of them start to pop.
- Step 4: Before you place the round sheet of parchment paper into the cake pan, very generously butter the pan. Place the sheet of parchment on top of the butter and add another generous coating of butter.
- Step 5: Sprinkle 1/2 cup of the toasted pumpkin seeds on top of the butter.
- Step 6: Then sprinkle with 2 Tablespoons of the sugar.
- Step 7: Measure the remaining 1 ¼ cups of the pumpkin seeds and 1 cup of the sugar into a food processor. Pulse the machine until the seeds are pulverized and resemble damp sand.
- Step 8: Add the eggs, butter. Pulse until everything is incorporated. Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila and pulse again, just until everything is combined.
- Step 9: Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila.
- Step 10: Pulse again until everything is combined.
- Step 11: Chop the Mexican chocolate into pea-sized pieces and add it to the batter. If using chocolate chips, no need to chop them. Pulse until the chocolate is mixed in.
- Step 12: Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Common Questions
This Mexican Chocolate Cake becomes even more festive with the addition of tequila. But why do people bake with alcohol? First of all, the end result will reflect a distinct flavor due to the fermentation process. In this case the tequila will add a smoky note.
Most cakes, frosted or unfrosted, cut or uncut, are perfectly fine at room temperature for several days. But if your kitchen temperature on average is really hot, cover the cake with plastic wrap and store in the refrigerator.
Tips For Success
- If you’re like me and don’t keep a bottle of tequila on hand. Purchase one of those little “shooter” bottles. There’s plenty in those little bottles to make this recipe.
- Once the cake is baked and cooled, sprinkle on a little bit of powdered sugar for additional sweetness and decoration.
I hope you give this Mexican Chocolate Cake Recipe a try. It’s a unique recipe that big with reward.
Related Recipes
And if you’re looking for more dessert recipes, don’t miss my dessert category. You’ll find lots of recipes to satisfy that sweet tooth, including the most popular on my site for No Bake Key Lime Pie
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Pepita Mexican Chocolate Cake
Equipment
- 1 9" round cake pan
Ingredients
- 8 Tablespoons unsalted butter (1 stick) plus one tablespoon slightly softened and cut into ½ -inch pieces
- 1 3/4 cups pepitas (pumpkin seeds) toasted, salted (divided use), about 8 ounces, pumpkinseeds
- 1 cup plus 2 tablespoons sugar divided
- 3 large eggs room temperature
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 tablespoon tequila or Vanilla
- 1/2 cup Mexican chocolate or semi-sweet chocolate chips about 3 ounces
- 1/8 teaspoon cinnamon (if using chocolate chips)
Instructions
- Position a rack in the lower third of the oven and turn it on to 350 degrees.
- Butter the bottom and sides of a 9-inch cake pan, then line the bottom with a round of parchment paper cut to fit the bottom and slather it with more butter (about a tablespoon).
- Sprinkle ½ cup of the pumpkin seeds in an even layer on the bottom of the pan, then sprinkle with 2 tablespoons of the sugar. Set aside.
- Measure the remaining 1 ¼ cups of the pumpkin seeds and 1 cup of the sugar into a food processor. Pulse the machine until the seeds are pulverized and resemble damp sand.
- Add the eggs, butter and pulse until everything is incorporated. Add the flour, baking powder, cinnamon (if using chocolate chips) and tequila and pulse again, just until everything is combined.
- Chop the Mexican chocolate into pea-sized pieces and add it to the batter. Pulse until the chocolate is mixed in. If using chocolate chips, no need to chop those.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
- Let the cake cool for 30 minutes, then un-mold it onto a platter, remove the parchment paper and serve. I like to tap the bottom of the cake with the handle of a knife to help coax it from the pan.
Notes
- If you’re like me and don’t keep a bottle of tequila on hand. Purchase one of those little “shooter” bottles. There’s plenty in that little bottle to make this recipe.
- Once the cake is baked and cooled, sprinkle on a little bit of powdered sugar for additional sweetness and decoration.
Nutrition
Pepita Mexican Chocolate Cake …It’s what’s for Dessert.
This recipe for Mexican Chocolate Cake was first published in April of 2015 and updated July, 2023 with new photos and step by step instructions.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Lea Ann, this Mexican cake looks so good! I love the simplicity and yet it’s unique. This one is a definite keeper.
Velva
You are right about this being a unique cake, I’ve only used pepitas in savory dishes and this sounds great.
I’ve made this 5 times this year. It’s my absolute favorite with all the Mexican flavors. I grated piloncillo and mixed with the sugar for the top and my family went crazy for it. I’ve tried the tequila and vanilla. My preference is using the mexican vanilla. Either way it’s super yummy
So unique! I’ve made it twice this fall. Thanks!
Thank so much for letting me know Brian. Every time I make it, it gets unsolicited raving compliments. So glad you enjoyed it.
Oh, wow – does that look spectacular! I might have to move closer to you. Ate way too much in celebration mode while in Denver. However, did manage to pass Little Man Ice Cream several times without stopping. Now back in Breck – raining (at least not snow).
I wanted to go to Little Man a few weeks ago and the line was a block long.
YUM! I love pumpkin seeds- this looks so decadent.
Everyone raved. Thanks Heather
Love Rick Bayless! What a fabulous cake, Lea Ann. A super idea to have caramelized pepitas on top when you inverted it. No wonder everyone raved. At first glance I thought it was going to have fruit in it! (It was the chocolate!)
Thanks so much Barbara.
This sounds so good! I can see why it was a hit. The caramelized, pepita topping is calling my name!
Let me know if you give it a try Lisa. Always good to hear from you.
Wine Night???? How do I get invited to that? Laughing. Might be worth a plane trip from Washington State.
What an interesting cake! I have never used pepitas/pumpkin seeds—ever. I can hardly imagine this cake and that’s good. All the more intriguing.
Thanks Carol. If you made a plane trip from Washington State, you’d most certainly be invited to wine night.
How perfect that I am reading this on Cinco de Mayo????? I love the idea of the caramelized pepitas! Pinning! Wish I had time to make it today….
Carmelized pepitas = amazing.
Sounds great, Lea Ann! I do love a small single-layer cake.
Me too! Simply because with my baking skills, I can handle that!
I love Rick Bayless recipes. I’ve never seen this one, but I’m sure going to try it soon.
I’m with you on those Rick Bayless Recipes.
What a beautiful cake Lea Ann. The raves won out. Will have to try.
This looks so interesting! I rarely use pumpkin seeds, but that’s going to have to change — this looks fabulous! Thanks so much.
With your endorsement, and of course RB’s, I’ll have to make this soon. Looks delicious!
With raves like that it had to be good and it looks delicious.