Mexican Chocolate Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://recipeswithria.com/mexican-chocolate-cake-recipe/
