Mexican Chocolate Cake
Cinnamon and cayenne pepper give this Mexican Chocolate Cake a little kick! Topped with cinnamon buttercream, this homemade cake is easier than you think. Perfect for birthdays, holidays, or just a special treat, its rich flavors and unique spice blend will impress everyone at the table.
Why You’ll Love This Recipe
- Unique Flavor Profile: The combination of chocolate with cinnamon and cayenne adds a delightful twist that sets it apart from traditional cakes.
- Easy to Make: With straightforward steps and common ingredients, even novice bakers can whip up this delicious cake.
- Versatile Occasion Fit: Whether it’s a celebration or a simple gathering, this cake suits all occasions and will be a crowd-pleaser.
- Decadent Topping: The cinnamon buttercream frosting complements the cake beautifully, adding both richness and sweetness.
- Large Servings: This recipe yields 15 servings, making it perfect for sharing with friends and family.
Tools and Preparation
Before you start baking your Mexican Chocolate Cake, gather the necessary tools. Having everything ready will make the process smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Measuring spoons
- Electric mixer
- Baking pans (two 9-inch round)
- Cooling rack
Importance of Each Tool
- Electric mixer: Ensures that your batter is mixed evenly and thoroughly, leading to a light and fluffy cake.
- Baking pans: The right size ensures even baking. Using two 9-inch pans helps create the perfect layer cake.
- Cooling rack: Allows your cake to cool completely without becoming soggy on the bottom.
Ingredients
Cinnamon and cayenne pepper give this Mexican Chocolate Cake a little kick! Topped with cinnamon buttercream, this homemade cake is easier than you think.
For the Cake
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cayenne pepper (1 gram)
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup freshly brewed strong hot coffee
For the Cinnamon Buttercream Frosting
- 1 cup salted butter (at room temperature)
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 4 cups powdered sugar
- 5-6 tablespoons heavy cream
For Topping
- 1 cup mini chocolate chips
How to Make Mexican Chocolate Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans to ensure easy removal of the cakes after baking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine:
1. All-purpose flour
2. Granulated sugar
3. Unsweetened cocoa powder
4. Baking powder
5. Baking soda
6. Ground cinnamon
7. Cayenne pepper
8. Salt
Whisk these ingredients together until well blended.
Step 3: Combine Wet Ingredients
In another bowl, mix:
1. Buttermilk
2. Vegetable oil
3. Eggs
4. Vanilla extract
5. Hot coffee
Stir until combined.
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry ingredients while stirring gently until just combined. Avoid overmixing to keep your cake tender.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Cool Layers
Once baked, allow the cakes to cool in their pans for about 10 minutes before transferring them to a cooling rack to cool completely.
Step 7: Make Cinnamon Buttercream Frosting
In a mixing bowl, beat together:
1. Salted butter
2. Vanilla extract
3. Ground cinnamon
Add powdered sugar gradually while mixing, then pour in heavy cream until you reach your desired consistency.
Step 8: Assemble Your Cake
Place one layer of cake on a serving plate. Spread an even layer of frosting on top, then place the second layer on top of that. Frost the top and sides of the entire cake.
Step 9: Decorate with Chocolate Chips
Finally, sprinkle mini chocolate chips on top for an appealing finish.
Enjoy your homemade Mexican Chocolate Cake, perfect for any occasion!
How to Serve Mexican Chocolate Cake
Serving Mexican Chocolate Cake can elevate any gathering or celebration. This cake’s unique flavors make it perfect for a variety of occasions, and there are many ways to enjoy it.
Classic Slice with Ice Cream
- Serve a slice of warm Mexican Chocolate Cake with a scoop of your favorite vanilla ice cream for a delightful contrast in temperature and flavor.
Drizzled with Chocolate Sauce
- Add a drizzle of rich chocolate sauce over the top to enhance the chocolate flavor and create an appealing presentation.
Topped with Fresh Berries
- Garnish each slice with fresh berries like raspberries or strawberries. The tartness balances the sweetness beautifully.
Served with Whipped Cream
- Lightly sweetened whipped cream adds a fluffy texture that complements the dense cake perfectly.
Accompanied by Coffee
- Pair your cake with a strong cup of coffee. The bitterness of the coffee enhances the chocolate, making every bite even more satisfying.
How to Perfect Mexican Chocolate Cake
Perfecting your Mexican Chocolate Cake can make all the difference in achieving that perfect balance of flavors and textures. Follow these tips for success.
- Use room temperature ingredients: Ensure eggs, buttermilk, and butter are at room temperature. This helps create a smooth batter and a tender cake.
- Sift dry ingredients: Sifting flour, cocoa powder, and baking powder will aerate them, leading to a lighter cake texture.
- Don’t overmix: Mix just until combined when adding wet ingredients to avoid a dense cake. Overmixing can lead to gluten development.
- Test for doneness: Insert a toothpick into the center of the cake; it should come out clean or with just a few crumbs clinging to it.
- Cool properly: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents sogginess.
- Experiment with spices: Feel free to adjust cinnamon and cayenne levels according to your taste preference for more or less heat.
Best Side Dishes for Mexican Chocolate Cake
Pairing side dishes with your Mexican Chocolate Cake can enhance your dessert experience. Here are some great options:
- Churros: These crispy fried pastries dusted with sugar complement the richness of chocolate perfectly.
- Mexican Hot Chocolate: A warm drink spiced with cinnamon that pairs well with the flavors of the cake.
- Fruit Salad: A refreshing mix of tropical fruits can cut through the sweetness and add brightness to your plate.
- Coconut Flan: This creamy dessert offers a contrasting texture and flavor profile that’s delightful alongside chocolate.
- Spicy Hot Cocoa: Enhance traditional cocoa by adding chili powder for an extra kick that echoes the spices in your cake.
- Pineapple Salsa: The sweetness and acidity from pineapple salsa provide a refreshing counterbalance to rich desserts.
- Chocolate Chip Cookies: Classic cookies offer a familiar taste that pairs well without competing with cake’s bold flavors.
- Ice Cream Sundae Bar: Allow guests to build their own sundaes with various toppings for fun customization alongside slices of cake.
Common Mistakes to Avoid
Baking a Mexican Chocolate Cake can be simple, but there are common mistakes that can affect the outcome. Here are some pitfalls to watch for:
- Using cold ingredients: Always ensure your eggs and buttermilk are at room temperature. Cold ingredients can lead to uneven baking.
- Overmixing the batter: Mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
- Not measuring flour accurately: Use the spoon-and-level method for measuring flour to avoid too much flour, which can dry out the cake.
- Skipping the coffee: The coffee enhances the chocolate flavor significantly. Don’t skip it; use strong brewed coffee for the best results.
- Ignoring baking times: Ovens vary; check your cake a few minutes before the suggested time to prevent overbaking.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The Mexican Chocolate Cake lasts up to 5 days in the refrigerator.
Freezing Mexican Chocolate Cake
- Wrap slices individually in plastic wrap before placing them in a freezer-safe container.
- It can be frozen for up to 3 months without losing flavor.
Reheating Mexican Chocolate Cake
- Oven: Preheat to 350°F (175°C). Place the cake on a baking sheet and warm it for about 10-15 minutes.
- Microwave: Heat individual slices on high for about 20-30 seconds or until warm.
- Stovetop: Use a non-stick skillet on low heat with a lid, warming each slice for about 5-7 minutes.
Frequently Asked Questions
Here are some frequently asked questions about making a Mexican Chocolate Cake:
What makes a Mexican Chocolate Cake different?
Mexican Chocolate Cake is unique due to its addition of cinnamon and cayenne pepper, giving it a warm, spicy kick that enhances the chocolate flavor.
Can I use cocoa powder instead of unsweetened cocoa?
Yes, you can use Dutch-process cocoa powder, but it may alter the flavor slightly. Stick with unsweetened cocoa for traditional taste.
How do I know when my cake is done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, your cake is ready!
Can I customize my Mexican Chocolate Cake?
Absolutely! You can add nuts, swap chocolate chips for chunks, or adjust spices according to your taste preferences.
Is this recipe suitable for special occasions?
Yes, this Mexican Chocolate Cake is perfect for birthdays, holidays, or any celebration where you want to impress guests with something delicious and unique.
Final Thoughts
This Mexican Chocolate Cake is not just tasty; it’s also versatile and customizable. From adjusting spice levels to adding toppings like fruits or nuts, there’s plenty of room for personal flair. Try this incredible recipe and enjoy its comforting flavors with friends and family!
Mexican Chocolate Cake
- Total Time: 55 minutes
- Yield: Makes approximately 15 servings 1x
Description
Indulge in the delightful flavors of our Mexican Chocolate Cake, a unique dessert that combines rich chocolate with a hint of warmth from cinnamon and cayenne pepper. This homemade cake is topped with silky cinnamon buttercream, making it an irresistible treat for birthdays, holidays, or simply as a sweet escape. With straightforward steps and common ingredients, even novice bakers can create this show-stopping dessert that will impress friends and family alike. Perfectly moist and full of character, every bite offers a new layer of flavor that celebrates the essence of Mexican cuisine.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup freshly brewed strong hot coffee
- 1 cup salted butter (at room temperature)
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 4 cups powdered sugar
- 5–6 tablespoons heavy cream
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cayenne pepper, and salt.
- In another bowl, mix buttermilk, vegetable oil, eggs, vanilla extract, and hot coffee until combined.
- Gradually add wet ingredients to dry ingredients; mix until just combined.
- Divide batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- For the frosting: beat butter with vanilla and cinnamon; gradually add powdered sugar and heavy cream until desired consistency is reached.
- Assemble by layering cakes with frosting in between and cover the whole cake with remaining frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 28g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
