Spicy Mexican Chocolate Cake Recipe

Introduction

This Mexican Chocolate Cake brings a delightful twist to traditional chocolate cake with warm spices like cinnamon and a hint of cayenne for a subtle kick. It’s rich, moist, and perfect for those who enjoy a bit of heat in their dessert.

Ingredients

• 1 cup cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups all-purpose flour
• 3 large eggs
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. Step 2: In a medium bowl, sift together cocoa powder, cinnamon, cayenne pepper, flour, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, beat the eggs and sugar until light and fluffy. Add the buttermilk, vegetable oil, and vanilla extract, mixing until combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.

Tips & Variations

• For a richer flavor, add 1/2 cup of strong brewed coffee to the batter.
• Top the cake with a dusting of powdered sugar or a cream cheese frosting for extra indulgence.
• If you prefer less heat, reduce the cayenne pepper to 1/8 teaspoon or omit it entirely.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 5 days; bring to room temperature before serving. For longer storage, freeze the cake wrapped tightly for up to 2 months and thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar for each cup of buttermilk. Let it sit for 5 minutes before using.

Is this cake spicy?

The cayenne pepper adds a subtle warmth but is not overly spicy. You can adjust the amount or skip it if you prefer no heat.

Spicy Mexican Chocolate Cake Recipe

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★★★★★

4.9 from 381 reviews

This Mexican Chocolate Cake is a rich and moist chocolate dessert infused with warm spices like cinnamon and a hint of cayenne pepper for a subtle, spicy kick. Perfect for chocolate lovers who enjoy a unique twist on a classic cake.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

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Dry Ingredients

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee
• 1 and 1/2 cups granulated sugar

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to prepare for baking.
2. Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, cinnamon, cayenne pepper, baking powder, baking soda, and salt. This ensures even distribution of the warm spices and leavening agents.
3. Combine wet ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well blended.
4. Blend wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing which can make the cake tough.
5. Add hot coffee and sugar: Slowly pour in the hot brewed coffee and stir in the sugar until the batter is smooth. The coffee enhances the chocolate flavor and helps keep the cake moist.
6. Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cake: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

Notes

• For a more intense chocolate flavor, use high-quality cocoa powder and brewed coffee.
• The cayenne can be adjusted to taste; add less if you prefer milder spice.
• Ensure all ingredients are at room temperature for better mixing and texture.
• This cake pairs well with a chocolate or cinnamon buttercream frosting.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate up to 5 days.

Keywords: Mexican chocolate cake, spicy chocolate cake, cinnamon chocolate cake, cayenne chocolate cake, baked chocolate cake