Ingredients for Mexican Chocolate Streusel Cake Pastel De Chocolate Mexicano
- 4 ounces Mexican chocolate
- 1 large egg yolk
- pinch of salt
- 23 tablespoons unsalted butter
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 8 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- Eggs
- powdered sugar, for dusting
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How to Make Mexican Chocolate Streusel Cake Pastel De Chocolate Mexicano
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- Finely chop 4 ounces of Mexican chocolate. Pulse half (2 ounces) in a food processor until coarsely crumbly. Set aside.
- Streusel Topping: Pulse the remaining 2 ounces of Mexican chocolate in the food processor until coarsely crumbly.
- In a small bowl, whisk together 1 large egg yolk and a pinch of salt until the salt is dissolved.
- Add the egg yolk mixture, 7 tablespoons (1/2 stick + 1 tablespoon) unsalted butter, and 1 cup all-purpose flour to the food processor with the chocolate crumbs.
- Pulse until the mixture is crumbly but not pasty. Set aside.
- Cake Batter: In a medium bowl, whisk together 1 ¾ cups all-purpose flour and 2 teaspoons baking powder.
- In a large bowl, cream together 8 ounces cream cheese (softened), 1 cup (2 sticks) unsalted butter, and 1 ½ cups granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the reserved chopped Mexican chocolate.
- Pour the batter into the prepared pan and sprinkle the streusel topping evenly over the batter, breaking up any large clumps.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely on a wire rack before dusting with powdered sugar and serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
165g
Fat
109g
Carbs
22g
