Xocolātl Cake

Aztecs and Mayans had everything figured out already waaaaaayyyyyy back in history 😎. We all , well just pretending that we know it all 🤓🤓🤓🤓. 

They knew everything … From knowing when the world will end ( Let’s not go into that 😫😫😫😫) to how to build temples and oh yes, also the art of “Xocolātl” ……sounds sooooooooo exotic… Yes… They were the  founding fathers and mothers ( trying not to be gender biased ) of the most alluring realm of “Xocolātl ” .

What is Xocolātl ?

Literal translation ” Xoco” meaning “bitter” and “lātl” meaning “water” … our world “Chocolate” ( oh so boring 😒😒)

“Bitter water” aka “Xocolātl” aka our “Chocolate” back then was fermented before serving, to enhance flavour.Told you, they had it all figured out…. We still follow their methods in our modern ways….

Simply put , Cocoa beans are fermented after havesting then dry roasted and ground to make super delicious awesomeness that we know… In between there is some cocoa butter, vanilla and what not. But let’s skip all that and come back to reality and the reason behind Why the ” Xocolātl Cake ” in the season of Gajar ka halwa …

Well for starters , I dislike mutilation of poor gajar to the extend we do … Just wash, clean and eat na… It’s best when eaten raw … 

This recipe was born out of the urgent post dinner dessert cravings and the need of being less guilty for over indulgence . Most simple to make. Eat it frosted or not… It’s your call !! 

I have added the frosting recipe for the daredevils who won’t eat the cake without it. It does help if the frosting is kept ready before hand.

To make the cake eggless , replace one egg with 1/4 cup curd. It will work just as well.

The Xocolātl Cake


1 cup All purpose flour / Maida

1 cup Brown sugar

1/2 cup Cocoa Powder unsweetened kinds

1 TSP Baking Powder

3/4 TSP Baking Soda Powder

1/2 TSP Coffee Powder

1/2 cup Milk

1/4 cup Oil

1 Egg

1 TSP Vanilla

1/2 cup boiling water


1. Prepare a 8″ pan of choice . Grease coat and dust it with flour .Keep it aside.

2. Preheat the oven at 175°c .

3. Mix all dry ingredients properly in a big mixing bowl.

4. Whisk / Beat all wet ingredients except water into dry ingredients for 3 mins at a medium speed.

5. Now slowly but carefully add hot water to that batter and give it a final blitz to add air to the batter. The batter will look runny but don’t worry. That’s how it should be.

6. Bake at 175° C for 35 mins or until the centre of the cake is cooked completely.when a toothpick inserted in the centre of the cake comes out clean, your cake is baked.

7. After letting the cake sit in the pan for 10 mins , remove it on a grill and let it cool down completely before frosting.

Frosting Recipe

3/4 cup Soft Butter ( I took Amul as I feel salted butter gives that extra edge to the icing) 

1/2 cup Cocoa Powder 

3 cups icing sugar

1/4 cup Milk

1 TSP Vanilla

1/2 TSP Coffee Powder


Mix all the ingredients expect milk. Add milk one table spoon at a time . Beat the mixture to get smooth spreading consistency. If it feels dry add more milk table spoon at a time. 

Bon Appetit

Ritu M

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