Mexican Chocolate Cake
Mexican Chocolate Cake is a rich, moist cake infused with warm spices like cinnamon, nutmeg, and chili powder, along with cocoa powder and melted chocolate. The cake is typically made with buttermilk for extra tenderness. It’s often topped with a creamy chocolate ganache or frosting, offering a unique blend of flavors and heat.
Equipment
- 2 mixing bowls
- 1 large whisk
- 2 round 9-inch cake pans
- 1 hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Sifter
- Cake spatula or butter knife
- Large spoon
Ingredients
For the Cake:
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 ¼ teaspoons ground cinnamon
- 1 ¼ cups unsweetened cocoa powder
- 1 ¼ cups granulated sugar
- 4 large eggs at room temperature
- 1 ¼ cups buttermilk
- ¾ cup vegetable oil
- 2 ½ teaspoons pure vanilla extract
- 1 ¼ cups boiling water
- 1 ¼ tablespoons white vinegar
- 1 ¼ cups freshly brewed strong hot coffee
For the Frosting:
- 1 ¼ cups salted butter at room temperature
- 5 cups powdered sugar
- ⅓ cup unsweetened cocoa powder
- 2 ¼ teaspoons ground cinnamon
- 1 ¼ teaspoons vanilla extract
- 6-7 tablespoons heavy cream
Instructions
For the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cocoa powder.
- In a separate large bowl, beat the eggs and sugar until smooth. Add in the buttermilk, oil, vanilla extract, and vinegar, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Slowly stir in the boiling water and hot coffee, making the batter thin.
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
- Beat the butter in a bowl until smooth. Gradually add powdered sugar, cocoa powder, cinnamon, and vanilla extract, mixing until combined.
- Slowly add heavy cream, one tablespoon at a time, until desired frosting consistency is reached. Frost the cooled cakes with the frosting, spreading evenly.
- Enjoy your delicious Mexican chocolate cake!
Notes
Spice Level: The chili powder adds a subtle heat to the cake, but it’s not overwhelming. If you’re not sure about the spice level, feel free to reduce the amount of chili powder, or leave it out entirely for a more traditional chocolate flavor.
For a Vegan Version: You can replace the eggs with flax eggs and use a plant-based milk and oil to make this recipe vegan-friendly. Just make sure to adjust the frosting with dairy-free alternatives.
Make-Ahead Tip: The cake itself can be made a day ahead. Just store it in an airtight container at room temperature, and frost it when you’re ready to serve.