ADVERTISEMENT

Mexican Chocolate Sundae

Mexican Chocolate Sundae
PREP TIME
15 min
COOK TIME
40 min
YIELDS
4 servings

Chocolate and cinnamon are the ultimate match for this sweet treat.

ADVERTISEMENT

Ingredients

2
cups all-purpose flour
2
cups sugar
½
tsp ground cinnamon
¼
tsp kosher salt
½
cup buttermilk
1
tsp baking soda
1
tsp vanilla extract
2
large eggs
2
sticks (1 cup) salted butter
4
heaping tbsp cocoa powder
1
cup boiling water
Cinnamon Hot Fudge Sauce, recipe follows
Vanilla ice cream, for serving
Whipped cream, for serving
Cherries, for topping

Cinnamon Hot Fudge Sauce

2
cups sugar
2
cups heavy cream
2
cups cocoa powder
2
sticks (1 cup) salted butter
½
tsp ground cinnamon
ADVERTISEMENT

Directions

Notes

Special equipment: 4 ovensafe 6-inch skillets

Step 1

Preheat the oven to 350ºF.

Step 2

In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.

Step 3

In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.

Step 4

Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.

Step 5

Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.

Step 6

Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

Rate Recipe

My rating for Mexican Chocolate Sundae
ADVERTISEMENT