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Mexican Chocolate Cake

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Mexican Chocolate Cake combines rich chocolate, a hint of cinnamon and cayenne pepper, and a creamy cinnamon buttercream frosting for a spicy and indulgent treat.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Vegetarian

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 (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cayenne pepper, and salt.
  3. In a stand mixer, combine buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined.
  4. Gradually add the dry ingredients to the wet mixture while mixing on low speed. Add hot coffee and mix until smooth (the batter will be thin).
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cake cool for 10 minutes before frosting.
  6. For the frosting, whip the butter in a stand mixer for 2 minutes until light and fluffy. Add vanilla extract and ground cinnamon, and mix until combined.
  7. Slowly add powdered sugar and mix between each addition. Gradually add heavy cream and continue whipping on high speed for 2 minutes. Adjust consistency with more cream if needed.
  8. Once the cake has cooled, spread the frosting evenly over the top. Sprinkle with mini chocolate chips and extra cinnamon if desired.
  9. Serve and enjoy!

Notes

  • For a coffee-free version, replace coffee with hot water, though coffee enhances the chocolate flavor.
  • Adjust cayenne pepper for desired spice level.
  • This recipe can be made vegan by substituting buttermilk with almond milk and using vegan butter and powdered sugar for the frosting.

Nutrition

Find it online: https://cheftinaskitchen.com/mexican-chocolate-cake/