Chocolate is a traditional food placed on the altar and eaten at Día de los Muertos celebrations. Some recipes with chocolate include mole, which can be a labor-intensive dish, and beverages such as champurrado and Mexican hot chocolate.
This cake is a modern-day dessert that honors old traditions. It is a very simple cake to make. As a matter of fact, my 12-year old daughter made it all by herself. It is the very first cake she has made, but I have a feeling it will certainly not be her last. This recipe is from Taste of Home, but rather than chocolate buttercream frosting she frosted the cake with cream cheese frosting. This cake is rich, moist, and flavorful. I have a feeling this recipe will be our go-to chocolate cake recipe for years to come.
This simple cake mixes up quickly and more than likely you have all the ingredients readily available.
Chocolate Cake with Cream Cheese Frosting
- Preheat oven to 350°.
- Grease a 13x9-in. baking pan. In a large bowl, whisk the first six ingredients. Stir in eggs, vanilla, oil and buttermilk. Add water; stir until combined.
- Transfer batter to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- Make Cream Cheese Frosting:
- In a large mixing bowl cream together butter, cream cheese, and vanilla extract.
- Gradually beat in confectioner’s sugar. Add buttermilk to desired consistency. Do not make it too thin.
- Spread frosting on top of cake. Garnish with grated Mexican chocolate if desired.