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Pastel de Chocolate y Nueces: Mexican Chocolate Nut Cake by Karen Hursh Graber © 2015


  • 1 ½ cups flour
  • ¾ cup sugar
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ancho chile powder (optional)
  • ¼ teaspoon salt
  • 1 cup water
  • 4 tablespoons melted butter
  • ½ tablespoon vanilla extract
  • 1 cup chopped walnuts or pecans
  • Powdered sugar for sifting over cake (optional)

    Combine the first seven ingredients in a mixing bowl. Add the water, melted butter and vanilla extract; stir to form a batter. Fold in the nuts.
    Pour batter into a greased 8” round baking pan. Bake at 350°F for about a half hour, or until a knife inserted into the center comes out clean.
    Allow the cake to cool. Sift powdered sugar over the top if desired. Serves 6-8.

Published or Updated on: September 22, 2015 by Karen Hursh Graber © 2015
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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