Mexican Hot Chocolate Wedding Cake

I crave Mexican food at least once or twice a week. I love experimenting with the different spices and flavors. Mexican desserts? I’m a little stale. I love our mexican hot chocolate cookies, tres leches cake and fried ice cream. But beyond that I haven’t done much experimenting.
I wanted to try a mexican dessert and in browsing recipes I came up with these mexican hot chocolate wedding cakes. One of the trademarks of mexican wedding cakes is the nuts in the batter. They also have a rich buttery flavor with a hint of heat that enhances the flavor of the chocolate.
chocolate wedding cake
Mexican Hot Chocolate Wedding Cake


  • 1 cup butter, softened (can sub 1/2 cup plain greek yogurt with 1/2 cup softened butter)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup baking cocoa
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon salt
  • 1 1/4 cups finely chopped pecans or almonds
  • 3/4 cup powdered sugar, for dusting


  1. Preheat oven to 325 degrees. Lightly grease a cookie sheet.
  2. In a mixing bowl, cream butter (or butter/yogurt mixture) powdered sugar and vanilla until
  3. light and fluffy--approximately 2-3 minutes. (Note: If using the yogurt/butter mixture you will want it to look smooth as it won't become light and fluffy). Combine the flour, cornstarch,
  4. cocoa, salt and chili powder in a small bowl. Gradually add the flour mixture to the butter and sugar mixture and continue stirring until smooth. Fold in the nuts.
  5. Roll dough into tablespoon sized balls and place on the cookie sheet, leaving 1-2 inches of space between cookies. Bake at 325 degrees for 12-13 minutes or until cookies are set but still soft.
  6. Remove cookies from oven and roll the warm cookies in powdered sugar. Allow to cool, then store in an airtight container to store.
Recipe Adapted from Taste of Home

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