Mexican Chocolate Cake

Name: Mexican Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 tsp ground cinnamon; ½ tsp chili powder; 1 cup granulated sugar; 2 tsp baking powder; 3 large eggs (room temperature); 1 cup whole milk; ½ cup unsalted butter (melted); 2 tsp pure vanilla extract; 1 cup dark chocolate (for ganache); ½ cup heavy cream (for ganache)

Published: June 18, 2025

by Lionel Ramon

Why You'll Love This Recipe

This Mexican Chocolate Cake is incredibly easy to prepare, making it perfect for bakers of all skill levels
The unique flavor profile combines rich chocolate with a kick of spice, creating a taste sensation that will wow your guests
Its stunning presentation makes it an eye-catching centerpiece on any dessert table
Versatile enough to serve at birthdays or casual get-togethers, it’s sure to impress!

I once made this recipe for my friend’s birthday, and his reaction was priceless—he claimed it was “life-changing.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious brisket tacos.

All-Purpose Flour: Use high-quality flour to achieve that perfect cake texture; no one wants a dense brick!
Cocoa Powder: Opt for unsweetened cocoa powder for deep chocolate flavor; trust me on this one.
Cinnamon: A dash of ground cinnamon adds warmth; don’t skip it unless you want your cake to feel bland.
Chili Powder: Just a sprinkle gives this cake its unique twist; too much can set your taste buds on fire—literally!
Sugar: Granulated sugar sweetens the deal; adjust it based on your sweetness preference.
Baking Powder: This is crucial for making your cake rise beautifully; expired baking powder is not your friend.
Eggs: They bind everything together; use room temperature eggs for better mixing.
Milk: Whole milk will make your cake extra moist; skim milk just won’t cut it here.
Butter: Unsalted butter provides richness; always melt it gently so it doesn’t seize up.
Vanilla Extract: Pure vanilla extract enhances flavors; artificial stuff just won’t do justice here.
Chocolate Ganache: Made from heavy cream and dark chocolate; pour generously over the cooled cake for indulgence!

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Chicken Taco Salad recipe recipe.

Let’s Make it Together

Prepare Your Oven and Pan: Preheat oven to 350°F (175°C). Grease two round 9-inch cake pans with butter and dust with cocoa powder to prevent sticking.

Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, cinnamon, chili powder, baking powder, and sugar until well combined. Enjoy the rich aroma wafting through the kitchen!

Create the Wet Mixture: In another bowl, beat eggs with melted butter and milk until smooth. Stir in vanilla extract to bring out those wonderful flavors.

Combine Mixtures: Gradually add the wet mixture into the dry ingredients. Stir gently until just combined—overmixing can lead to tough cakes!

Bake Your Cakes: Divide batter evenly between prepared pans and smooth tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted comes out clean. The house will smell divine!

Prepare Ganache: While cakes cool, heat heavy cream in a saucepan over medium heat until simmering. Pour over chopped dark chocolate and let sit for 5 minutes before stirring until smooth.

Enjoying this process? You’re almost there! Let’s make sure you’ve got everything down pat before diving into that scrumptious slice of Mexican Chocolate Cake! creamy brownie bites.

You Must Know

This delightful Mexican Chocolate Cake is rich in flavor and texture
The enchanting aroma of cinnamon and chocolate will make your kitchen feel like a cozy café
It’s perfect for birthdays, celebrations, or just to indulge yourself on a Tuesday

Perfecting the Cooking Process

Start by melting the chocolate and butter together, then whisk in the dry ingredients for a uniform batter. Pour it into a prepared pan to ensure even baking and perfect rise.

Add Your Touch

Feel free to swap out the regular flour for almond flour for a gluten-free variant. You can also add a pinch of chili powder for an extra kick that complements the chocolate beautifully.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. To reheat, place a slice in the microwave for about 15 seconds—just until warm and gooey.

Chef's Helpful Tips

Ensure you measure ingredients accurately for consistent results; improper measurements can lead to surprises
Let your cake cool completely before frosting; this prevents melting and sliding
Always sift cocoa powder to avoid lumps and achieve that silky texture in your batter

Baking this Mexican Chocolate Cake always reminds me of my grandmother’s kitchen filled with laughter and sweet scents. healthy chocolate chip cookies The smiles on my family’s faces when they taste it are priceless!

FAQ

What makes Mexican Chocolate Cake unique?

The addition of spices like cinnamon and chili enhances the chocolate’s richness, creating a unique flavor profile.

Can I use milk chocolate instead of dark chocolate?

Yes, but it may result in a sweeter cake with less intense chocolate flavor.

How do I know when my cake is done baking?

Insert a toothpick into the center; if it comes out clean or with few crumbs, it’s ready!

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