Mexican Chocolate Cake
Indulge in the rich, velvety decadence of Mexican Chocolate Cake, a dessert that brings a bold twist to classic chocolate cake with the warm, spicy notes of cinnamon and a hint of cayenne pepper. Infused with the robust flavor of brewed coffee, this cake delivers an irresistibly moist crumb that's perfectly balanced by a luxurious dark chocolate glaze. Easy to prepare in just 20 minutes, this crowd-pleasing treat bakes to perfection in under 35 minutes, ensuring a show-stopping finish for any occasion. Serve this indulgent cake as a unique dessert centerpiece, and watch as its bold, spiced flavors captivate your taste buds. Perfect for lovers of chocolate desserts with a hint of spice, this Mexican Chocolate Cake is a must-try for your next gathering.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.25 teaspoons cayenne pepper (optional, for heat)
- 2 large eggs
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 6 ounces dark chocolate, chopped (for glaze)
- 0.75 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper for easier release.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, salt, and cayenne pepper (if using) until well combined.
Add the eggs, buttermilk, coffee, vegetable oil, and vanilla extract to the bowl. Mix with a hand mixer or a stand mixer on low speed until the ingredients are just combined, then increase to medium speed and mix for about 2 minutes. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula if needed.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
To make the chocolate glaze, place the chopped dark chocolate in a heat-safe bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then whisk until smooth and shiny. Stir in the butter until fully incorporated.
Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of chocolate glaze on top. Add the second cake layer and pour the remaining glaze over the top, smoothing it evenly and allowing it to drip down the sides.
Let the cake sit at room temperature for about 30 minutes, or until the glaze sets. Slice and serve. Enjoy!
Nutrition Facts
Calories |
5744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.9 g | 386% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 4163 mg | 181% | |
| Total Carbohydrate | 743.6 g | 270% | |
| Dietary Fiber | 91.1 g | 325% | |
| Total Sugars | 407.4 g | ||
| Protein | 94.1 g | 188% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 758 mg | 58% | |
| Iron | 45.1 mg | 251% | |
| Potassium | 3945 mg | 84% | |
*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.
