Easy Mexican Chocolate Cake
Indulge in the rich, spiced decadence of this Easy Mexican Chocolate Cake, a quick-to-make dessert that brings bold flavors to the table in just under an hour. This moist, cocoa-infused cake is elevated with warm cinnamon and a subtle kick of cayenne pepper, creating a tantalizing balance of sweet and spicy. Ideal for any occasion, this one-bowl wonder features simple ingredients like all-purpose flour, cocoa powder, and boiling water, making it perfect for beginner bakers or anyone craving a no-fuss treat. Dust the top with powdered sugar for an elegant finish, or pair it with whipped cream or a scoop of vanilla ice cream for the ultimate indulgence. Whether it’s a weeknight dessert or the star of your next celebration, this Mexican-inspired cake is sure to delight!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.25 teaspoons cayenne pepper (optional)
- 0.5 teaspoons salt
- 2 large eggs
- 1 cup milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, ground cinnamon, cayenne pepper, and salt.
In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Carefully pour in the boiling water and mix gently until the batter is smooth and well combined. The batter will be thin; this is normal.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
Bake in the oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Dust the top with powdered sugar (if desired) and serve. Enjoy your rich and perfectly spiced Mexican chocolate cake!
Nutrition Facts
Calories |
3354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 547.4 g | 199% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 331.2 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 582 mg | 45% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 2571 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
