Mexican Chocolate Cake

Nothing this good is simple. You will need to prepare the cake, Prickly Pear sauce and Chocolate icing as well as have some chocolate syrup, cinnamon and ice cream on hand before serving.

For each serving: Take a serving of cake and cut as if a hamburger bun. Inside drizzle some Prickly Pear sauce, and chocolate syrup, then layer in some Mexican Chocolate Icing on top. Place the other half of cake back on top. Sprinkle with cinnamon and serve with ice cream.

½ cup All Purpose Flour
5 ¼ cup Granulated Sugar
5 tsp Baking Powder
1 tbl Salt – Flake
1 lb Butter – In block
2 cups Water
3 cups Chocolate Chips
1 tbl Ground Cinnamon
¼ cup Cocoa Powder – Pure
1 ½ tsp Almond Extract
6 Eggs – beaten
2 ¼ cup Buttermilk
2 tbl Pure Vanilla Extract
1 ½ cup Almonds – slivered (ground in food processor)

Preheat oven to 350 degrees. Grease and dust pan with cocoa. Combine flour, sugar, baking powder, and salt in a bowl and set aside. Melt together chocolate chips, cocoa, butter, water, and cinnamon in pot, stirring well. Cook 3-5 minutes and remove from heat. Add flour mixture to chocolate mixture. Combine eggs, buttermilk, and vanilla and mix with chocolate batter. Stir in almonds and almond extract. Pour batter in pan and bake 1 hour and 5 minutes or until knife inserted in center comes out clean. Remove from heat and let rest for 5 minutes in pan. Remove from pan and cool to room temperature on cake rack.

PRICKLY PEAR SAUCE

1 ½ cup Prickly Pear Cactus Puree (can find a specialty Mexican food markets)
1 cup sugar
1 ½ Tbl Raspberry Vinegar

Combine all ingredients in pot and bring to a boil. Reduce sauce to a syrup consistency.

MEXICAN CHOCOLATE ICING

To a basic Chocolate icing, you can make or buy, add a few drops of almond extract and a about a teaspoon of cinnamon.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.