Mexican Chocolate Sundae

Total Time:
1 hr
15 min
5 min
40 min

4 sundaes

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 sticks (1 cup) salted butter
  • 4 heaping tablespoons 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
  • 1/2 teaspoon ground cinnamon
  • Preheat the oven to 350 degrees F.

  • 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.

  • 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.

  • 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.

  • 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:
  • 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.)

  • Yield: about 2 quarts

  • Special equipment: 4 ovensafe 6-inch skillets

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