Mexican Chocolate Sundae

  • Level: Easy
  • Total: 1 hr
  • Active: 25 min
  • Yield: 4 sundaes
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Ingredients

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 

Directions

Special equipment:
4 ovensafe 6-inch skillets

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.)

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