Pepita Mexican Chocolate Cake

What makes this Mexican chocolate cake so 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.

Course Dessert

Cuisine Mexican

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 379kcal

Author Lea Ann Brown

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 ¾ cups pepitas (pumpkin seeds) toasted, salted (divided use), about 8 ounces, pumpkinseeds
1 cup plus 2 tablespoons sugar divided
3 large eggs room temperature
⅓ cup all-purpose flour
¼ teaspoon baking powder
1 tablespoon tequila or Vanilla
½ cup Mexican chocolate or semi-sweet chocolate chips about 3 ounces
⅛ 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

This cake can be made with semi-sweet chocolate chips. Mexican chocolate is different in that it contains cinnamon. If using chocolate chips, add cinnamon to this recipe. If using Mexican chocolate, omit cinnamon.

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 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