Where Local and Global Appetites Collide

Mexican Chocolate Pudding Cake, Aaron Sanchez

A chocolate indulgence
A chocolate indulgence

Everyone knows they are going on a diet or will make noise about going on a diet come January 2. Before you do, considering going out with a big chocolate bang — a Mexican chocolate pudding cake for your New Year’s Eve or New Year’s Day bash.

This unusual and deeply chocolate-y cake makes its own topping, a thick and bubbling chocolate sauce that you can spoon over each slice as you serve. Be careful not to over bake it, or the sauce will absorb into the cake. Use the best cocoa you can find and, ideally, use real Mexican cinnamon, which packs a powerhouse flavor punch.

Mexican Chocolate Pudding Cake

Compliments of Aarón Sánchez


Makes 6 to 8 servings

1 cup all-purpose flour

½ cup light brown sugar

2 tablespoons cocoa

1 teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ cup buttermilk

¼ cup butter, melted

1 teaspoon vanilla

1 cup chocolate chips


¾ cup light brown sugar

¼ cup cocoa

1 teaspoon ground cinnamon

1¾ cups boiling water


1.     Preheat the oven to 350 degrees F and grease a 9 x 9-inch baking pan.

2.     To make the cake, in a large mixing bowl, stir together the flour, sugar, cocoa, cinnamon, baking powder and soda.

3.     Pour in the buttermilk, butter and vanilla and stir just to combine. Mix in the chocolate chips and turn the batter into the prepared pan.

4.     In the same batter bowl, not washed, make the topping: mix the brown sugar, cocoa and cinnamon, then stir in the boiling water until smooth. Pour over the cake mix and put it in the oven. Bake 35 minutes, just until the cake rises and is sitting in the midst of molten, bubbling chocolate sauce. Serve warm.

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