If you’re looking for a dessert that brings together rich chocolate and a hint of spice, you’ve stumbled upon the perfect recipe: Mexican Chocolate Cake! This delightful cake is not just your everyday chocolate treat; it’s infused with warm spices that give it that famous Mexican flair. The combination of cocoa, cinnamon, and a touch of cayenne pepper creates a cake that is simply irresistible. Imagine sinking your fork into a moist, rich slice, topped with smooth frosting and chocolate chips—pure bliss!
Whether you’re having a gathering or just want to make an ordinary day feel special, this Mexican Chocolate Cake will surely impress friends and family alike.
Gather Your Mexican Chocolate Cake Ingredients
To whip up this chocolatey delight, you’ll need the following ingredients:
- 1 3/4 cups all-purpose flour (220g)
- 1 3/4 cups granulated sugar (350g)
- 3/4 cup unsweetened cocoa powder (75g)
- 1 teaspoon baking powder (5g)
- 2 teaspoons baking soda (10g)
- 2 teaspoons ground cinnamon (5g)
- 1/4 teaspoon cayenne pepper (1g)
- 1 teaspoon salt (5g)
- 1 cup buttermilk (240ml)
- 1/2 cup vegetable oil (120ml)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract (5ml)
- 1 cup freshly brewed strong hot coffee (240ml)
- 1 cup salted butter (at room temperature, 227g)
- 1 1/2 teaspoons vanilla extract (for frosting, 7.5ml)
- 1 tablespoon ground cinnamon (for frosting, 8g)
- 4 cups powdered sugar (480g)
- 5–6 tablespoons heavy cream (75–90ml)
- 1 cup mini chocolate chips (for topping, 150g)
How to Make Mexican Chocolate Cake
Creating this delicious cake is easier than it seems. Just follow these simple steps:
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Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with cooking spray.
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In a big bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, ground cinnamon, cayenne pepper, and salt. Whisk everything together until well mixed.
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In a stand mixer, blend the buttermilk, vegetable oil, eggs, and vanilla extract until combined. Gradually add the dry mixture while mixing on low speed. Once combined, slowly stir in the hot coffee until smooth.
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Pour the silky batter into your prepared pan and bake for 30 to 35 minutes. The cake is done when the center springs back or when a toothpick inserted in the center comes out mostly clean. Allow it to cool on a wire rack.
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For the frosting, beat the softened butter in a stand mixer on medium speed for about 2 minutes until it’s fluffy. Add the vanilla and ground cinnamon, then gradually mix in the powdered sugar, alternating with the heavy cream, and whip for another 2 minutes until you reach a creamy consistency.
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Once the cake is cooled, spread that delightful frosting over the top. Don’t forget to sprinkle mini chocolate chips on top for that extra touch of sweetness!
The Best Way to Serve It
When it comes to serving your Mexican Chocolate Cake, the presentation is key! Slice it into generous squares and place them on a beautiful cake stand. For a touch of elegance, consider dusting the top lightly with cocoa powder or extra cinnamon. This cake pairs perfectly with a scoop of vanilla ice cream, a dollop of whipped cream, or even fresh berries for a pop of color and flavor.
Try serving it with a cup of coffee or a tall glass of milk to complement the rich chocolate flavors—you won’t be disappointed!
Expert Tips for Mexican Chocolate Cake
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Make it Moist: Ensure that your butter is at room temperature for easy blending. This helps achieve a moist cake texture.
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Laundry Room Trick: If you don’t have buttermilk on hand, you can make your own! Just mix 1 tablespoon of lemon juice or vinegar with a cup of milk and let it sit for about 5 minutes.
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Spice it Up: Feel free to adjust the cayenne pepper to your taste. If you love a kick, add a bit more, but for those who prefer it milder, you can leave it out entirely.
Mexican Chocolate Cake FAQs
Can I make this cake in advance?
Absolutely! You can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature. Just frost it closer to serving time.
What can I use instead of cocoa powder?
You can try using carob powder if you’re looking for a caffeine-free alternative. However, it will change the flavor slightly.
How do I store leftovers?
Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want to enjoy it for longer, you can refrigerate it for up to a week.
Treat yourself and your loved ones to a slice (or two) of this incredibly delicious Mexican Chocolate Cake! It’s not just a dessert; it’s a celebration of flavors that’s bound to make any occasion sweeter. Happy baking! 🍰✨