Mexican Chocolate Cake Recipe
A rich and moist chocolate cake infused with a hint of cinnamon and chili, topped with a velvety chocolate frosting. This cake combines traditional Mexican flavors for a unique and delicious dessert experience.
Nutrition Values
How to Make Mexican Chocolate Cake
- 1
Preheat oven to 350°F (175°C).
- 2
Grease and flour two 9-inch cake pans.
- 3
In a large bowl, mix flour, sugar, cocoa, baking soda, cinnamon, and cayenne pepper.
- 4
Add eggs, buttermilk, coffee, oil, and vanilla extract. Beat until smooth.
- 5
Divide the batter evenly between the prepared pans.
- 6
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 7
Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- 8
To make the frosting, melt chocolate chips with cream in a saucepan over low heat, stirring until smooth.
- 9
Remove from heat and whisk in powdered sugar and butter until smooth.
- 10
Spread frosting over the top of one cake layer, place the other layer on top, and frost the top and sides of the cake.
- 11
Decorate with chocolate shavings if desired.
- 12
Let the cake set for about 1 hour before serving.
Mexican Chocolate Cake Ingredients List
- all-purpose flour (2 cups)
- sugar (2 cups)
- unsweetened cocoa powder (3/4 cup)
- baking soda (2 teaspoons)
- ground cinnamon (1 teaspoon)
- cayenne pepper (1/2 teaspoon)
- eggs (2)
- buttermilk (1 cup)
- strong brewed coffee (1 cup)
- vegetable oil (1/2 cup)
- vanilla extract (2 teaspoons)
- semi-sweet chocolate chips (1 cup)
- heavy cream (1/2 cup)
- powdered sugar (1 cup)
- butter (1/4 cup)
- chocolate shavings (optional for decoration)
