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

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

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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.