Tex Mex Chocolate Cake

Tex Mex Chocolate Cake

0:20 To Prep
0:40 To Cook
8 Servings
Average Rating
Difficulty Easy

For all those Coffee & Cake lovers - we have combined your 2 favourite things with this Stove-top Tex Mex Chocolate Cake!


  • 2 cups Self raising Flour
  • 1/2 cup Brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup margarine / 250g butter
  • 1 cup Water
  • 1/4 cup unsweetened cocoa powder
  • 1 Tbs instant coffee granules
  • 1/3 cup Sweetened Condensed Milk
  • 2 Eggs
  • 1 tsp Vanilla extract
  • COFFEE GLAZE: 1/4 cup margarine / 65g butter
  • 1/4 cup unsweetened cocoa powder
  • 1 Tbs instant coffee granules
  • 2/3 cup sweetened condensed milk
  • 1/2 cup Caster sugar
  • 1 cup slivered, toasted almonds

Step 1

Preheat oven to180°C degrees (165°C fan forced). Lightly grease Frypan with greased paper

Step 2

Combine the flour, brown sugar, cinnamon and salt in large silicone bowl and set aside.

Step 3

In the saucepan, melt margarine. Stir in water, cocoa and instant coffee. Bring mixture to a boil, and remove from heat.

Step 4

Make a well in the centre of the dry ingredients. Pour in the cocoa mixture, and then stir in sweetened condensed milk, eggs and vanilla. Mix until blended.

Step 5

Pour batter into prepared Frypan. Bake in the oven for 25-30 minutes, or until the cake springs back when lightly touched. Allow to cool.

Step 6

To make the Coffee Glaze: In saucepan, melt margarine. Mix in cocoa, instant coffee and sweetened condensed milk, and sugar. Stir until combined. Fold in the almonds. Spread glaze over warm cake.

Step 7

Wait for 10 minutes till the glaze has thickened and serve while still warm

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