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Pepita Mexican Chocolate Cake

Pepita Mexican Chocolate Cake
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Indulge in the delightful flavors of Pepita Mexican Chocolate Cake, a decadent dessert that beautifully combines rich chocolate with the nutty crunch of caramelized pumpkin seeds. This cake is perfect for any occasion, from cozy family gatherings to festive celebrations. Its unique topping not only enhances the flavor but also adds an impressive touch to your presentation, making it a showstopper at any dessert table. With straightforward preparation steps, this recipe is accessible for bakers of all skill levels. Treat yourself and your guests to a slice of this moist and flavorful cake that will surely leave everyone asking for more.

Ingredients

Scale
  • 8 tablespoons unsalted butter (plus 1 tablespoon for greasing)
  • 1 ¾ cups pepitas (pumpkin seeds), toasted and salted (divided)
  • 1 cup plus 2 tablespoons sugar (divided)
  • 3 large eggs (room temperature)
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking powder
  • 1 tablespoon agave syrup or vanilla extract
  • ½ cup Mexican chocolate or semi-sweet chocolate chips
  • ⅛ teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and position a rack in the lower third.
  2. Grease a 9-inch cake pan with butter, line the bottom with parchment paper, and grease it again.
  3. Sprinkle ½ cup pepitas and 2 tablespoons sugar on the bottom of the pan.
  4. In a food processor, combine remaining pepitas and sugar; pulse until fine.
  5. Add eggs and butter to the processor; pulse until incorporated.
  6. Mix in flour, baking powder, cinnamon (if using), and agave syrup; pulse until just combined.
  7. Fold in chopped Mexican chocolate or chocolate chips.
  8. Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.
  9. Cool for 30 minutes before removing from the pan.

Nutrition

Find it online: https://madebykiara.com/pepita-mexican-chocolate-cake/