Pastel de Chocolate y Nueces: Mexican Chocolate Nut Cake

articles Food & Cuisine Recipes

Karen Hursh Graber


  • 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
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