Mexican Chocolate Cake
Cinnamon and cayenne pepper give this Mexican Chocolate Cake a little kick! Topped with cinnamon buttercream, this homemade cake is easier than you think. Perfect for birthdays, celebrations, or just a delightful dessert at home, this cake offers a unique blend of spice and sweetness that is sure to impress everyone.
Why You’ll Love This Recipe
- Unique Flavor Profile: The combination of chocolate with cinnamon and cayenne pepper adds a surprising kick that elevates the traditional chocolate cake.
- Easy to Make: With simple ingredients and straightforward instructions, even beginner bakers can create this delicious dessert.
- Versatile for Occasions: Whether it’s a holiday gathering or a casual dinner party, this cake is suitable for any event.
- Moist and Decadent: The addition of buttermilk and coffee ensures each slice is rich and moist, making it irresistible.
- Customizable Toppings: Top it off with mini chocolate chips or even fresh berries to match the occasion or your taste.
Tools and Preparation
Before you start baking your Mexican Chocolate Cake, gather the necessary tools. Having everything ready will make the process smoother.
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Essential Tools and Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Rubber spatula
- 9-inch round cake pans
- Oven
Importance of Each Tool
- Mixing bowls: Using different sizes helps in organizing your ingredients while you prepare the batter.
- Whisk: A good whisk ensures that all dry ingredients are well combined without lumps.
- 9-inch round cake pans: These pans provide even baking, ensuring your cake rises beautifully.
Ingredients
Cinnamon and cayenne pepper give this Mexican Chocolate Cake a little kick! Topped with cinnamon buttercream, this homemade cake is easier than you think.
For the Cake
- 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
- ¼ teaspoon cayenne pepper (1 gram)
- 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
For the Cinnamon Buttercream
- 1 cup salted butter (at room temperature)
- 1 ½ teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 4 cups powdered sugar
- 5–6 tablespoons heavy cream
For Topping
- 1 cup mini chocolate chips
How to Make Mexican Chocolate Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly from the moment it goes in.
Step 2: Prepare Your Pans
Grease your 9-inch round cake pans with cooking spray or butter. Dust them lightly with flour to prevent sticking.
Step 3: Mix Dry Ingredients
In a large mixing bowl, combine:
All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Ground cinnamon
Cayenne pepper
Salt
Whisk together until well blended.
Step 4: Combine Wet Ingredients
In another bowl, mix:
Buttermilk
Vegetable oil
Eggs
Vanilla extract
Coffee
Stir until combined.
Step 5: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently fold everything together until just combined; do not overmix.
Step 6: Bake the Cake
Divide the batter evenly between prepared pans. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool Cakes
Let cakes cool in pans for 10 minutes before transferring them to wire racks to cool completely.
Step 8: Make Cinnamon Buttercream
In another bowl, beat together salted butter, vanilla extract, ground cinnamon, powdered sugar, and heavy cream until smooth. Adjust consistency as needed by adding more cream or sugar.
Step 9: Assemble the Cake
Once cooled, place one layer on a serving plate. Spread frosting on top. Place the second layer on top and frost the top and sides of the entire cake. Sprinkle mini chocolate chips on top for decoration.
Now you have a delicious Mexican Chocolate Cake that will wow your family and friends! Enjoy every bite!
How to Serve Mexican Chocolate Cake
Serving your Mexican Chocolate Cake can elevate the overall experience. Here are some delightful ways to present and enjoy this rich dessert.
Pair with Ice Cream
- Vanilla Ice Cream: A classic choice that balances the cake’s richness.
- Cinnamon Ice Cream: Enhances the cake’s spice profile for a unique twist.
Drizzle with Ganache
- Chocolate Ganache: A smooth chocolate sauce that adds extra indulgence.
- Spiced Caramel Sauce: A sweet and spicy drizzle complements the flavors beautifully.
Add Fresh Fruit
- Raspberries: Their tartness cuts through the sweetness of the cake.
- Cherries: Juicy cherries offer a lovely contrast to the chocolate.
Serve with Coffee
- Strong Brewed Coffee: A perfect pairing that enhances the chocolate flavor.
- Spiced Latte: Adds warmth and a hint of spice, echoing the cake’s ingredients.
Garnish with Nuts
- Chopped Pecans: Provide a crunchy texture that pairs well with cake.
- Toasted Almonds: Add an elegant touch and a nutty flavor to each bite.
How to Perfect Mexican Chocolate Cake
Achieving the perfect Mexican Chocolate Cake is all about attention to detail. Follow these tips for a successful bake every time.
- Use Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for better mixing and fluffiness.
- Sift Dry Ingredients: Sifting helps eliminate lumps, ensuring a smooth batter.
- Don’t Overmix: Mix until just combined to keep the cake light and airy.
- Check Oven Temperature: Use an oven thermometer to ensure accurate baking conditions.
- Cool Completely Before Frosting: Allowing the cake to cool ensures that your frosting doesn’t melt off.
- Experiment with Toppings: Feel free to add different toppings like fresh fruit or flavored whipped cream for variety.
Best Side Dishes for Mexican Chocolate Cake
Pairing side dishes with Mexican Chocolate Cake can enhance your dessert experience. Here are some excellent options:
- Fresh Berries: A mix of strawberries, blueberries, and blackberries adds a refreshing contrast.
- Churros: These cinnamon-sugar treats complement the cake’s flavors perfectly.
- Mexican Hot Chocolate: A warm drink that embraces similar spices found in the cake.
- Spiced Nuts: Roasted nuts seasoned with cinnamon offer a crunchy side that’s satisfying.
- Fruit Salad: A light salad can cleanse the palate after indulging in rich chocolate.
- Cheese Board: Include creamy cheeses which can enhance the dessert experience.
- Whipped Cream: Simple yet effective; dollops of whipped cream add lightness to each slice.
- Chocolate-Covered Pretzels: Sweet and salty treats create an exciting contrast alongside your cake.
Common Mistakes to Avoid
Making a Mexican Chocolate Cake can be straightforward, but certain mistakes could hinder your results. Here are common pitfalls to watch out for.
- Using the wrong flour: Always use all-purpose flour for the best texture. Substituting may lead to undesired results.
- Not measuring ingredients accurately: Precision is key in baking. Use measuring cups and spoons to ensure accuracy for each ingredient.
- Skipping the coffee: The strong coffee enhances the chocolate flavor significantly. Don’t skip it; it’s essential for depth.
- Overmixing the batter: Mixing too much can create a dense cake. Mix just until combined to keep it light and fluffy.
- Ignoring oven temperature: Always preheat your oven. Baking at the right temperature ensures even cooking and perfect rise.
Storage & Reheating Instructions
Refrigerator Storage
- Keep your Mexican Chocolate Cake in an airtight container.
- It will last up to 5 days in the refrigerator.
Freezing Mexican Chocolate Cake
- Wrap slices tightly in plastic wrap or aluminum foil before freezing.
- Store in a freezer-safe container for up to 3 months.
Reheating Mexican Chocolate Cake
- Oven: Preheat to 350°F (175°C). Heat wrapped slices for about 10-15 minutes until warm.
- Microwave: Heat individual slices on medium power for about 15-20 seconds until warm.
- Stovetop: Place slices in a skillet over low heat, cover, and warm gently for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making a Mexican Chocolate Cake.
What makes Mexican Chocolate Cake different?
Mexican Chocolate Cake is unique due to its addition of spices like cinnamon and cayenne pepper, which provide a delightful kick alongside rich chocolate flavors.
Can I use cocoa powder instead of chocolate?
Yes, unsweetened cocoa powder works well in this recipe. Ensure you measure it precisely for best results.
How do I store leftover Mexican Chocolate Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days.
Can I make this cake ahead of time?
Absolutely! The flavor improves after a day, making it perfect for preparing ahead of time.
Final Thoughts
This Mexican Chocolate Cake offers an exciting twist on traditional chocolate desserts. With its unique blend of spices, it’s sure to delight anyone who tries it. Feel free to customize with nuts or different frostings to suit your taste!
Mexican Chocolate Cake
- Total Time: 55 minutes
- Yield: Serves approximately 12 1x
Description
Indulge in the irresistible flavors of Mexican Chocolate Cake, a delightful dessert that combines rich chocolate with the warm spices of cinnamon and a hint of cayenne pepper. Topped with creamy cinnamon buttercream, this cake is not only easy to make but also perfect for any occasion, from birthdays to casual family dinners. Its unique flavor profile will surprise and delight your guests, making it a standout treat on any dessert table. With moist layers enhanced by buttermilk and coffee, every bite offers a harmonious blend of sweetness and spice that is simply unforgettable.
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 ½ teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 4 cups powdered sugar
- 5–6 tablespoons heavy cream
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, cayenne pepper, and salt.
- In another bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, and coffee; mix well.
- Pour wet ingredients into dry mixture and fold gently until just combined.
- Divide batter between pans and bake for about 35 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- For the frosting: Beat butter with vanilla extract and cinnamon until smooth; gradually add powdered sugar and heavy cream to reach desired consistency.
- Frost cooled cake layers and top with mini chocolate chips if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 32g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
