Mexican Chocolate Cake Recipe
Introduction
This Mexican Chocolate Cake offers a rich, spiced twist on a classic dessert. Infused with traditional spices and deep cocoa flavor, it’s perfect for anyone looking to enjoy a unique chocolate treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground chili powder (optional)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Step 2: In a large bowl, sift together the flour, cocoa powder, sugar, cinnamon, chili powder, baking powder, and salt.
- Step 3: In another bowl, whisk the eggs with milk, vegetable oil, and vanilla extract until combined.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
- Step 5: Pour the batter into the prepared pan, spreading it evenly.
- Step 6: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Tips & Variations
- For a richer flavor, try adding finely chopped dark chocolate to the batter before baking.
- Adjust the chili powder to your taste, or omit it for a milder cake.
- Top with whipped cream or a dusting of powdered sugar for an elegant presentation.
- Use buttermilk instead of regular milk for a tangier, moist crumb.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week, bringing to room temperature before serving. Reheat slices briefly in the microwave for a warm treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use gluten-free flour in this recipe?
Yes, you can substitute gluten-free flour blends designed for baking. Make sure the blend contains xanthan gum or add a small amount for better texture.
What if I don’t have chili powder?
If you don’t have chili powder, you can omit it or replace it with a pinch of cayenne pepper for a similar heat. The spice is optional and can be adjusted to your preference.
PrintMexican Chocolate Cake Recipe
This Mexican Chocolate Cake is a rich and flavorful dessert that combines the deep taste of cocoa with warm spices like cinnamon and chili powder, delivering a unique twist on classic chocolate cake. Perfectly moist and aromatic, it’s an ideal treat for those who enjoy a hint of spice in their sweets.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, cinnamon, chili powder, baking soda, and salt. Mixing these ensures even distribution of the spices and leavening agents.
- Add Wet Ingredients: In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until combined. Gradually add the wet mixture to the dry ingredients, stirring until just combined to avoid overmixing.
- Incorporate Hot Water: Slowly pour in the hot water while stirring continuously. The batter will be thin; this helps create a moist cake texture.
- Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- For an extra kick, adjust the amount of chili powder to your taste.
- Use high-quality cocoa powder for the best chocolate flavor.
- This cake pairs wonderfully with a dusting of powdered sugar or a dollop of whipped cream.
- Ensure all wet ingredients are at room temperature for better mixing.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Keywords: Mexican Chocolate Cake, Spiced Chocolate Cake, Cocoa Cake, Cinnamon Chocolate Dessert, Chili Chocolate Cake
