The Pioneer Woman

The Pioneer Woman

Mexican Chocolate Sundae

  • prep time15 min
  • total time 55 min
  • serves 4

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

4 Ratings
Directions for: Mexican Chocolate Sundae


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


1. Preheat the oven to 350ºF.

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.

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.

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.

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.

Cinnamon Hot Fudge Sauce

1. 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.)

Tips and Substitutions

Special equipment: 4 ovensafe 6-inch skillets

See more: Chocolate, Dessert, Eggs/Dairy

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