Mexican Chocolate Cake Recipe

Introduction

This Mexican Chocolate Cake brings a delightful twist to classic chocolate desserts by adding warm cinnamon spices. It’s rich, moist, and perfect for any occasion where you want a comforting, flavorful treat.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ cups granulated sugar
• 1 teaspoon ground cinnamon
• 3 large eggs

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, and cinnamon until well combined.
3. Step 3: Add the eggs to the dry ingredients and mix until you get a smooth batter.
4. Step 4: Pour the batter into the prepared pan, spreading it evenly.
5. Step 5: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Add a teaspoon of vanilla extract to the batter for extra depth of flavor.
• Sprinkle a pinch of cayenne pepper for a subtle spicy kick.
• Top with whipped cream or a dusting of powdered sugar for presentation.
• Use buttermilk instead of eggs for a lighter texture if preferred.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate and consume within a week. Reheat slices briefly in the microwave to enjoy a warm slice of cake.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this recipe to make cupcakes?

Yes, pour the batter into cupcake liners filling them about two-thirds full, and bake for 18-22 minutes or until a toothpick comes out clean.

Is this cake gluten-free?

No, this recipe calls for all-purpose flour. To make it gluten-free, substitute with a gluten-free flour blend that measures cup-for-cup like all-purpose flour.

Mexican Chocolate Cake Recipe

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★★★★★

4.6 from 67 reviews

A rich and moist Mexican Chocolate Cake infused with cinnamon and cocoa powder, delivering a perfect balance of chocolatey flavor and warm spice. This classic cake is easy to prepare and baked to perfection, making it an ideal dessert for any occasion.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup hot water or brewed coffee

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
2. Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt. Mixing these evenly ensures the spices and leavening agents are well distributed.
3. Combine wet ingredients: In a separate bowl, beat the eggs then add the buttermilk, vegetable oil, and vanilla extract. Mix until the ingredients are fully incorporated.
4. Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring gently to combine. Slowly pour in the hot water or brewed coffee while mixing, which helps to create a smooth and pourable batter.
5. Bake the cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can frost with your favorite frosting or enjoy it plain.

Notes

• Using brewed coffee instead of water enhances the chocolate flavor.
• You can frost the cake with a chocolate ganache or cream cheese frosting for extra richness.
• This cake keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
• Make sure not to overbake to keep the cake moist.

Keywords: Mexican chocolate cake, cinnamon chocolate cake, moist chocolate cake, easy chocolate cake recipe, baked chocolate cake