Mexican Chocolate Cake with Dried Cranberries
Indulge in the rich, bold flavors of a Mexican Chocolate Cake with Dried Cranberries, where classic chocolate decadence meets a spicy-sweet twist. This show-stopping dessert combines luscious semi-sweet chocolate, warm cinnamon, and a hint of cayenne pepper for a subtle kick, perfectly balanced by the tart sweetness of dried cranberries. With its velvety texture and complex layers of flavor, this cake strikes the ideal harmony between comfort and complexity. Topped with a light dusting of powdered sugar, it's as visually stunning as it is delicious. Perfect for celebrations, dinner parties, or simply treating yourself, this Mexican chocolate cake is a must-try recipe that will leave your guests craving more. Ready in just an hour, it’s an easy yet impressive addition to your dessert repertoire!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 ounces semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup whole milk
- 0.75 cup dried cranberries
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan. Dust it lightly with cocoa powder to prevent sticking.
In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar and eggs until light and fluffy. Stir in the vanilla extract and the melted chocolate mixture until fully combined.
In a separate bowl, sift together the flour, cocoa powder, cinnamon, cayenne pepper, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in the dried cranberries gently to distribute them evenly throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a decorative finish, if desired. Slice and serve!
Nutrition Facts
Calories |
4539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.4 g | 254% | |
| Saturated Fat | 111.8 g | 559% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 1422 mg | 62% | |
| Total Carbohydrate | 729.3 g | 265% | |
| Dietary Fiber | 71.5 g | 255% | |
| Total Sugars | 516.4 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 507 mg | 39% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 2526 mg | 54% | |
*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.
