Spicy Mexican Chocolate Cake Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- Combine wet ingredients: In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well blended.
- 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.
- 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.
- 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.
- 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
Find it online: https://dylangranv.com/spicy-mexican-chocolate-cake-recipe/
