Description
Mexican Chocolate Cake is a rich, moist chocolate cake infused with warm spices like cinnamon and a hint of cayenne, offering a unique and flavorful twist on a classic dessert.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot water or brewed coffee
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cayenne (if using), and cocoa powder.
- In another bowl, beat sugar, eggs, buttermilk, oil, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Slowly stir in the hot water or coffee until the batter is smooth and thin.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan on a wire rack before serving or frosting.
Notes
- Cayenne adds subtle heat—adjust to taste or omit for a milder cake.
- Use brewed coffee instead of hot water for enhanced chocolate flavor.
- Top with a chocolate glaze, ganache, or dust with powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg