Mexican Chocolate Cake

    1 hour 25 min

    A chilled, sweet and delicious 'south of the border' chocolate cake, layered with coffee-flavoured liqueur and whipped cream. Ironically, it's best served with a hot cup of coffee or a cold glass of milk. This cake contains alcohol and caffeine.


    County Antrim, Northern Ireland, UK
    1 person made this

    Serves: 12 

    • 2 boxes brownie mix (21 oz. each)
    • 250ml vegetable oil
    • 6 eggs
    • 2 tbsp instant coffee (Mexican blend preferred, but not necessary)
    • 175g dark chocolate chips
    • 3 tbsp coffee flavoured liqueur (eg Kahlua)
    • 625ml cold double cream
    • 2 tbsp icing sugar
    • 2 tsp vanilla extract

    Prep:15min  ›  Cook:40min  ›  Extra time:30min chilling  ›  Ready in:1hr25min 

    1. Heat oven to 180 nC / Gas 4. Lightly grease two 23cm / 9” round cake tins with butter.
    2. In large bowl combine brownie mix, oil, eggs, coffee and 60ml water. Stir in chocolate chips.
    3. Divide batter into tins and bake for approximately 35-37 minutes. Let cakes cool completely in pans on wire racks.
    4. When cakes have cooled completely, slice each cake in half horizontally and brush each layer with coffee liqueur, (4 layers in total).
    5. In your mixer, beat cream in chilled bowl for 1-2 minutes; add icing sugar and vanilla and continue beating until whipped.
    6. Place 1 cake layer on platter and spread with whipped cream on one side. Repeat on each layer until done; frost sides.
    7. Chill for 30 minutes before serving.

    Make ahead

    To save yourself time, you can make this cake up to a day ahead of time. Just store in refrigerator

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