The first time I warmed up this mole cake from the tray, my kitchen filled with the scent of dark chocolate, smoky spices, and sweet vanilla as it baked into a glossy, tender layer of goodness you could slice right from the pan.
This is the perfect dessert when you crave something impressive without spending all day in the kitchen, whether it is a weeknight treat for your family or a show stopping slice at a small gathering.
SaveAs someone who loves baking meaningful desserts with everyday ingredients, this tray baked mole cake has become my go to recipe because it is forgiving, portable, and absolutely delicious straight from the fridge.
Mole Cake From The Tray Recipe
Ingredients
Chocolate Mole Batter
Mole Sauce Topping
Instructions
- Preheat and line the pan
Heat your oven to 350 degrees Fahrenheit, then line an 8 by 8 inch or 9 by 9 inch baking tray with parchment paper and lightly grease the edges so the cake releases easily.
- Whisk dry ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, brown sugar, mole paste or ancho chili powder, baking soda, and salt until everything is evenly combined and free of lumps.
- Combine wet ingredients
In a separate bowl, whisk the brewed coffee or hot water, vegetable oil, eggs, and vanilla extract until the mixture looks smooth and slightly glossy.
- Make the batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined, then fold in the chocolate chips so they are evenly distributed through the thick batter.
- Spread the base layer
Scrape the batter into the prepared tray and spread it into an even layer with a spatula, gently tapping the tray on the counter to release any air bubbles.
- Prepare the mole sauce topping
In a small bowl, whisk together the mole paste or peanut butter, honey or brown sugar, heavy cream or coconut milk, cinnamon, and salt until smooth and slightly pourable.
- Drizzle the topping
Spread or drizzle the mole sauce evenly over the batter, then use a knife to swirl it gently so the sauce creates marbled patterns without fully mixing.
- Bake until set
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs and the edges are pulling away slightly from the pan.
- Cool in the pan
Let the cake cool in the tray for 15 minutes, then carefully lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.
- Slice and serve
Cut the cake into neat squares, arrange on a platter if desired, and enjoy as is or with a light dusting of powdered sugar or a spoonful of whipped cream.
Substitutions and variations
- Use store bought mole paste if you cannot find Mexican chocolate blend, or mix cocoa powder with a pinch of chili powder and cinnamon.
- Replace coffee with brewed black tea or extra hot water for a lighter flavor.
- Swap vegetable oil with melted coconut oil or canola oil.
- Use dairy free cream or yogurt in the topping for a vegan version.
- If you do not have chocolate chips, stir in chopped nuts or use cocoa nibs for extra crunch.
Chloe's tips
- For a more intense mole flavor, add a pinch of ground coriander and a tiny splash of orange zest to the batter.
- Let the batter rest for five minutes after mixing to hydrate the flour and prevent a dense texture.
- Store the cake in an airtight container at room temperature for up to two days or in the fridge for up to four days.
- Gently reheat individual squares in the microwave for 10 to 15 seconds to bring back that soft, fudgy bite.
- If you prefer a thinner cake, use a larger tray or slightly reduce the baking time, checking early so it does not dry out.
How to store it
- Keep at room temperature in a covered container for up to 2 days.
- Refrigerate for up to 4 days; bring to near room temperature or warm briefly before serving for the best texture.
- You can freeze the sliced cake for up to 2 months; thaw in the fridge overnight and reheat gently in the microwave.
Serving suggestions
Serve this rich, sliceable mole cake as a cozy dessert with a simple garnish or a light dairy free whipped cream.
- Dust with powdered sugar and a few toasted sesame seeds
- Top each square with a dollop of whipped coconut cream
- Pair with a spiced hot chocolate or Mexican coffee
- Add a few fresh berries for a bright contrast
- Warm briefly in the microwave for a gooey, melt in your mouth bite
Frequently asked questions
Can I make this cake gluten free?
Yes, substitute the all purpose flour with a gluten free flour blend that includes xanthan gum or add 1 teaspoon of xanthan gum if needed, and confirm your mole paste is gluten free.
What if I do not have mole paste on hand?
Mix cocoa powder with a little chili powder, a pinch of cinnamon, and a touch of sugar to mimic the flavor, or use smooth peanut butter with a dash of smoked paprika.
Is this recipe suitable for vegans?
Yes, use plant based oil, dairy free cream or coconut milk in the topping, and swap the eggs with a vegan egg replacer or mashed banana for a similar texture.
Why did my cake turn out a little dense?
Dense cake often comes from overmixing the batter or using too much mole paste, so mix until just combined and measure the paste carefully.
Can I add nuts or dried fruit to the batter?
Absolutely, stir in toasted chopped almonds, pumpkin seeds, or chopped dried apricots with the chocolate chips for extra texture and flavor.
Let's get cooking!
This tray baked mole cake is a beautiful way to share bold Mexican flavors with the people you care about, and it comes together easily using everyday ingredients. Give it a try, tweak the spices to your taste, and enjoy every slice of your homemade creation.
