Mexico Pastel de Chocolate y Nueces
El pastel de chocolate y nueces, a moist chocolate cake studded with nuts, is popular throughout Mexico. Chopped nuts—most commonly walnuts, almonds, or pecans—complement the smooth and heavy texture of this dessert. The addition of cinnamon to the cocoa-rich batter approximates the complex spiciness of traditional Mexican chocolate, but some recipes go further by including an equal amount of chili powder.
Recipe Servings: 6–8
Prep Time
20 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
55 minutes
Total Time
1 hour 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (240 g) butter, plus extra for pan
- 2 cups (240 g) flour, plus extra for pan
- ½ cup (120 g) unsweetened cocoa powder
- ¾ cup (180 ml) water
- 1½ cups (300 g) sugar
- 2 eggs
- 2 Tbsp (30 ml) vanilla extract
- ½ cup (120 ml) buttermilk
- 1 tsp (5 g) ground cinnamon
- 1 tsp (5 g) baking soda
- Pinch of salt
- 1 cup (150 g) chopped walnuts
Directions
- Preheat oven to 350° F (180° C). Butter and flour a large Bundt pan.
- In a large saucepan, melt butter over medium-low heat. Add unsweetened cocoa powder and whisk until smooth. Add water and turn off the stove.
- Add sugar to the pan and stir thoroughly. Add eggs and vanilla extract and stir to combine. Stir in buttermilk.
- In a small bowl, combine flour, ground cinnamon, baking soda, and a pinch of salt. Sift ingredients into butter mixture and gently mix until just combined.
- Fold in chopped walnuts and pour batter into cake pan. Bake for 45–50 minutes or until a cake tester comes out of the center of the cake clean.
- To cool the cake, invert the Bundt pan over a wire rack or heavy glass bottle. After 20–30 minutes, use a knife along the edge of the pan to loosen cake and upend onto a serving dish.
- Cut and serve immediately.
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