Mexican Chocolate Cake
A delightful dessert that combines rich chocolate with a hint of spice, featuring cinnamon and cayenne pepper for a unique flavor profile.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder Use high-quality cocoa for best flavor.
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon cayenne pepper Adjust according to heat preference.
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs At room temperature.
- 1 cup whole milk At room temperature.
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water Enhances cocoa flavor.
Optional Ingredients
- chocolate chips or nuts For added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cayenne pepper, and salt. Mix well.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed for about 2 minutes, until well combined.
- Gradually stir in the boiling water; the batter will be thin.
- If using, fold in chocolate chips or nuts gently.
Baking
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely before frosting.
Notes
For serving, dust with powdered sugar, frost with chocolate ganache or buttercream, and consider pairing with fresh seasonal fruits or ice cream for contrast. Store covered in plastic wrap in the fridge for 3-5 days, or freeze tightly wrapped for up to 3 months.