Pepita Mexican Chocolate Cake 2 Recipe
I love this pumpkin seed chocolate cake recipe because it combines the rich, deep flavors of cocoa and coffee with a delightful crunch from the pepitas, giving it a unique and irresistible taste. Plus, it’s the perfect fusion of textures and flavors, making every slice feel like an artisanal treat that captivates both my Instagram feed and my taste buds.
I adore combining the nutty crunch of roasted pepitas with the rich, deep flavors of cocoa powder and cinnamon in my Pepita Mexican Chocolate Cake 2. With a hint of spice from the cinnamon, a touch of sweetness from granulated sugar, and the moisture of buttermilk, it’s a delightful twist on a classic chocolate cake.
The addition of shavings of Mexican chocolate or a sprinkle of pepitas on top takes both the texture and appearance of the cake to the next level.
Ingredients
Roasted Pepitas (Pumpkin Seeds):
Packed with protein, healthy fats, and fiber, these seeds add a crunchy, nutty flavor to the cake.
Unsweetened Cocoa Powder:
Antioxidants abound in this ingredient, which lends the cake a deep chocolate flavor.
The bitter edge of this ingredient helps to balance the cake’s sweetness.
Ground Cinnamon:
This warmth and aromatics come from the spice being added into the formulation.
While Cacao Mexicano doesn’t use cinnamon, which is more common in many American mole sauces, it does contain some other spices for flavor and whatever good voodoo they might be doing.
Buttermilk:
Produces a delicate interior and a mild tartness, which combines with the baking soda to produce a light, fluffy texture.
Hot Coffee:
Maximizes the chocolate flavor and provides moisture without imparting any coffee flavor to the cake.
Ingredient Quantities
- 1 cup roasted pepitas (pumpkin seeds)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee
- Mexican chocolate shavings or additional pepitas for garnish (optional)
Instructions
1. Heat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.
2. In a food processor, pulse the roasted pepitas until they are very finely ground. Be careful not to turn them into a paste.
3. In a big bowl, combine the ground pepitas, flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. Whisk together until well mixed.
4. In another mixing bowl, blend together the luscious eggs, buttermilk, healthful vegetable oil, and smooth vanilla extract. Whisk them until they’re a cohesive, silky mixture.
5. Combine the wet ingredients with the dry ingredients and stir until just mixed.
6. Slowly add the hot coffee to the batter, and stir it gently until the mixture is perfectly smooth and all parts are well combined. The batter will have a runny consistency.
7. Spread the batter evenly in the prepared cake pan.
8. Preheat the oven to 350 °F (175 °C). Grease and flour a 9-inch round cake pan. Pour in the batter from a package of gluten-free yellow cake mix. Bake for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for about 10 minutes; then, move it to a wire rack to cool completely.
10. Once the cake has cooled, you may wish to garnish it with shavings of Mexican chocolate or extra pepitas before cutting into the cake and treating yourself with a slice.
Equipment Needed
1. Oven
2. 9-inch round cake pan
3. Parchment paper (optional)
4. Food processor
5. Large mixing bowl
6. Whisk
7. Medium mixing bowl
8. Measuring cups
9. Measuring spoons
10. Spatula or mixing spoon
11. Wire rack
FAQ
- Q: Can I use regular chocolate instead of Mexican chocolate for the garnish?You may indeed use standard chocolate shavings for garnish, but bear in mind that they do not offer the same flavor profile as breakfast chocolate. Mexican chocolate is often flavored with not just cinnamon but also nuts, tropical fruits, and other more savory spices and flavors.
- Q: What can I use if I don’t have buttermilk?A. To create a buttermilk substitute, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar, and let the mixture stand for about 5 minutes.
- Q: Can I use a different type of oil?A: Yes, you can use any neutral-flavored oil, such as canola or safflower oil, in place of vegetable oil.
- Q: How should I store the cake?A: Keep the cake in a sealed container at room temperature, and it will stay fresh for up to 3 days. If you want it to last longer, stick it in the fridge. It will be safe there for about a week.
- Q: Are there any substitutions for eggs to make this cake vegan?You could attempt to use flax eggs as a substitute. Flax eggs are made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg needed. While they work in most recipes, the final product may have a slightly different texture.
- Q: What is the purpose of hot coffee in the recipe?A: The chocolate flavor is intensified and the moisture of the cake is enhanced when it is made with coffee.
- Q: Can I omit the pepitas?While unique textures and flavors come from pepitas, you may leave them out if you prefer. Alternatively, you could substitute another type of nut or seed.
Substitutions and Variations
You can use roasted sunflower seeds instead of roasted pepitas.
Substitute whole wheat flour for all-purpose flour to enjoy a nuttier taste.
Swap out granulated sugar for brown sugar if you want a deeper sweetness that’s almost syrupy.
For a smoother, milder taste, use Dutch-processed cocoa powder in place of unsweetened cocoa powder.
Substitute buttermilk with a blend of 1 cup milk and 1 tablespoon lemon juice or vinegar (allow it to rest for 5 minutes before using).
Pro Tips
1. Toast the Pepitas: Before grinding the pepitas, consider giving them an extra toast in a dry pan for a few minutes. This can enhance their nutty flavor and add more depth to your cake.
2. Sift the Dry Ingredients: For a lighter cake texture, sift the flour, cocoa powder, baking powder, and baking soda together. This helps eliminate any lumps and combines the ingredients more thoroughly.
3. Room Temperature Ingredients: Make sure the eggs and buttermilk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
4. Add Coffee Gradually: When adding the hot coffee, do it slowly and mix gently. This will help in integrating the coffee without cooking the eggs or forming lumps in the batter.
5. Garnish Variations: For a different twist on the garnish, consider adding a sprinkle of sea salt along with the chocolate shavings or pepitas. The salt can enhance the chocolate flavor and create a delightful contrast.
Pepita Mexican Chocolate Cake 2 Recipe
My favorite Pepita Mexican Chocolate Cake 2 Recipe
Equipment Needed:
1. Oven
2. 9-inch round cake pan
3. Parchment paper (optional)
4. Food processor
5. Large mixing bowl
6. Whisk
7. Medium mixing bowl
8. Measuring cups
9. Measuring spoons
10. Spatula or mixing spoon
11. Wire rack
Ingredients:
- 1 cup roasted pepitas (pumpkin seeds)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee
- Mexican chocolate shavings or additional pepitas for garnish (optional)
Instructions:
1. Heat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it or lining it with parchment paper.
2. In a food processor, pulse the roasted pepitas until they are very finely ground. Be careful not to turn them into a paste.
3. In a big bowl, combine the ground pepitas, flour, sugar, cocoa powder, cinnamon, baking powder, baking soda, and salt. Whisk together until well mixed.
4. In another mixing bowl, blend together the luscious eggs, buttermilk, healthful vegetable oil, and smooth vanilla extract. Whisk them until they’re a cohesive, silky mixture.
5. Combine the wet ingredients with the dry ingredients and stir until just mixed.
6. Slowly add the hot coffee to the batter, and stir it gently until the mixture is perfectly smooth and all parts are well combined. The batter will have a runny consistency.
7. Spread the batter evenly in the prepared cake pan.
8. Preheat the oven to 350 °F (175 °C). Grease and flour a 9-inch round cake pan. Pour in the batter from a package of gluten-free yellow cake mix. Bake for 30–35 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for about 10 minutes; then, move it to a wire rack to cool completely.
10. Once the cake has cooled, you may wish to garnish it with shavings of Mexican chocolate or extra pepitas before cutting into the cake and treating yourself with a slice.