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    Home > Dessert > Pepita Mexican Chocolate Cake

    Pepita Mexican Chocolate Cake

    Published: Apr 28, 2015 · Modified: Aug 25, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Pepita Mexican Chocolate Cake

    This is a recipe for Pepita Mexican Chocolate Cake. Everyone went wild over this Mexican dessert at our Wine Night gathering last week. Wild! I was hearing things like “best thing I’ve had in my mouth,” to “omg,” to “give me the recipe”… a demand rather than a request.

    Pepita Mexican Chocolate Cake

    I watched Rick Bayless make this on television last Saturday. The flavor combinations and the fact that the batter was made in a food processor had me intrigued. Which made this recipe sound very manageable.

    Plus I had a package of Mexican Chocolate in the pantry from my last jaunt to the Mexican Grocery on Federal. All I needed was some pumpkin seeds and I was ready to go.

    Mexican Dessert

    What makes this cake special is the caramelized topping that is created by dotting butter on the bottom of the cake pan and then sprinkling pumpkin seeds evenly over the butter.  

    Pour in the batter that’s been pulsed in your food processor and then bake. Sprinkle with some powdered sugar and enjoy the accolades.

    And if you’re loving the combination of flavors that make up a category for Mexican Chocolate, you’ll be interested in this Mexican Chocolate Sauce to drizzle over Vanilla Ice Cream. Another reason to grab that bottle of Kahlua.

    phyllo dough filled with blue cheese

    Teri brought these wonderful blue cheese filled pastries, from Food and Wine Magazine. Finger food at it’s best, and exciting in flavor. Cabrales Phyllo Rolls with Sherry Dipping Sauce were a perfect pairing for our Spanish Pago de Los Capellanes, a Ribera del Deuro.

    Recipe for Pepita Mexican Chocolate Cake

    I hope you give this Mexican dessert recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite Mexican Chocolate recipe, let me know, I’d love to give it a try.

    Mexican Pepita Chocolate Cake

    Pepita Mexican Chocolate Cake

    What makes this cake special is the caramelized topping that is created by dotting butter on the bottom of the cake pan and then sprinkling pumpkin seeds evenly over the butter.  
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 379kcal
    Author: Lea Ann Brown

    Ingredients

    • 4 ounces unsalted butter slightly softened and cut into ½ -inch pieces plus another tablespoon or two greasing the pan, 1 stick; 8 tablespoons
    • 1 3/4 cups pepitas hulled toasted, salted (divided use), about 8 ounces, pumpkinseeds
    • 1 cup plus 2 tablespoons sugar divided use
    • 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 about 3 ounces
    Prevent your screen from going dark

    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 and the 4 ounces of butter and pulse until everything is incorporated. Add the flour, baking powder and tequila and pulse again, just until everything is combined.
    • Chop the chocolate into pea-sized pieces and add it to the batter. Pulse until the chocolate is mixed in. 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 ten minutes, then unmold it onto a platter, remove the parchment paper and serve.

    Nutrition

    Calories: 379kcal | Carbohydrates: 37g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 28mg | Potassium: 186mg | Fiber: 2g | Sugar: 31g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Looking for more Mexican Dessert Recipe ideas?  How about these crowd pleasing:

    Churros Cheesecake Bars

    Churros Cheesecake Bars, a wonderful creamy cinnamon treat on a shortbread crust. A great dessert recipe for a Mexican meal.

    Pepita Mexican Chocolate Cake …It’s what’s for Dessert.

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    Reader Interactions

    Comments

    1. Steffanie says

      September 24, 2021 at 4:20 pm

      5 stars
      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

      Reply
    2. Brian D. says

      November 11, 2018 at 8:50 pm

      So unique! I’ve made it twice this fall. Thanks!

      Reply
      • Lea Ann Brown says

        November 12, 2018 at 9:31 am

        Thank so much for letting me know Brian. Every time I make it, it gets unsolicited raving compliments. So glad you enjoyed it.

        Reply
    3. Barb says

      May 13, 2015 at 2:28 pm

      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).

      Reply
      • Lea Ann Brown says

        May 19, 2015 at 6:24 am

        I wanted to go to Little Man a few weeks ago and the line was a block long.

        Reply
    4. Heather says

      May 08, 2015 at 1:35 pm

      YUM! I love pumpkin seeds- this looks so decadent.

      Reply
      • Lea Ann Brown says

        May 09, 2015 at 12:05 pm

        Everyone raved. Thanks Heather

        Reply
    5. Barbara says

      May 07, 2015 at 2:42 pm

      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!)

      Reply
      • Lea Ann Brown says

        May 09, 2015 at 12:06 pm

        Thanks so much Barbara.

        Reply
    6. lisaiscooking says

      May 07, 2015 at 9:21 am

      This sounds so good! I can see why it was a hit. The caramelized, pepita topping is calling my name!

      Reply
      • Lea Ann Brown says

        May 09, 2015 at 12:06 pm

        Let me know if you give it a try Lisa. Always good to hear from you.

        Reply
    7. Carol at Wild Goose Mama says

      May 06, 2015 at 4:08 pm

      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.

      Reply
      • Lea Ann Brown says

        May 09, 2015 at 12:07 pm

        Thanks Carol. If you made a plane trip from Washington State, you’d most certainly be invited to wine night.

        Reply
    8. Debra says

      May 05, 2015 at 9:16 am

      5 stars
      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….

      Reply
      • Lea Ann Brown says

        May 09, 2015 at 12:08 pm

        Carmelized pepitas = amazing.

        Reply
    9. Jean | DelightfulRepast.com says

      May 01, 2015 at 10:22 am

      Sounds great, Lea Ann! I do love a small single-layer cake.

      Reply
      • Lea Ann Brown says

        May 09, 2015 at 12:09 pm

        Me too! Simply because with my baking skills, I can handle that!

        Reply
    10. Rocky Mountain Woman says

      April 30, 2015 at 9:13 am

      5 stars
      I love Rick Bayless recipes. I’ve never seen this one, but I’m sure going to try it soon.

      Reply
      • Lea Ann Brown says

        May 09, 2015 at 12:09 pm

        I’m with you on those Rick Bayless Recipes.

        Reply
    11. Penny says

      April 29, 2015 at 3:00 pm

      What a beautiful cake Lea Ann. The raves won out. Will have to try.

      Reply
    12. John@Kitchen Riffs says

      April 29, 2015 at 10:12 am

      This looks so interesting! I rarely use pumpkin seeds, but that’s going to have to change — this looks fabulous! Thanks so much.

      Reply
    13. Karen Harris says

      April 28, 2015 at 9:32 pm

      With your endorsement, and of course RB’s, I’ll have to make this soon. Looks delicious!

      Reply
    14. Larry says

      April 28, 2015 at 5:53 pm

      With raves like that it had to be good and it looks delicious.

      Reply

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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