Mexican Chocolate Cake: 1 AMAZING Recipe

Mexican Chocolate Cake has been a staple in my family for years, bringing warmth and a little kick to our celebrations. I remember the first time I tried an authentic Mexican chocolate cake at a local festival; the rich chocolate combined with cinnamon and a whisper of heat was unlike anything I’d tasted before. It’s that unique blend of comforting sweetness and subtle spice that makes this dessert so special. This easy Mexican chocolate cake recipe captures that magic, perfect for any occasion, from birthdays to just a Tuesday. Get ready to bake up some deliciousness – let’s get cooking!

Why You’ll Love This Mexican Chocolate Cake

Get ready to fall in love with this incredible dessert. It’s more than just a cake; it’s an experience!

• Incredible Flavor: Experience a rich chocolate base perfectly balanced with warm cinnamon and a gentle, intriguing chili spice.
• Quick Prep: This easy Mexican chocolate cake recipe comes together in about 15 minutes of active prep time, meaning less time in the kitchen and more time enjoying!
• Budget-Friendly: Most ingredients are pantry staples, making this an affordable way to create a show-stopping dessert.
• Family Favorite: Kids and adults alike adore the comforting chocolate flavor, with the spice being just enough to intrigue without overwhelming.
• Authentic Taste: This recipe truly captures the essence of an authentic Mexican chocolate cake, delivering a genuine taste of tradition.
• Moist & Tender: Thanks to the unique combination of ingredients, you’ll get a wonderfully moist crumb every single time you bake this authentic Mexican chocolate cake.
• Versatile Dessert: It’s perfect for birthdays, holidays, or simply as a delicious treat to brighten your day.

Ingredients for Authentic Mexican Chocolate Cake

Creating this wonderful cake is simple with these key ingredients. You’ll need:

• 1/2 cup unsalted butter, softened – for richness and a tender crumb
• 1 2/3 cups sugar – to balance the deep chocolate and spice
• 2 large eggs – binding everything together
• 1 1/4 cups warm water – helps bloom the cocoa
• 2/3 cup cocoa powder (preferably dark) – the heart of our chocolate cake with cinnamon and chili
• 1 teaspoon vanilla extract – enhances the chocolate flavor
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 4 teaspoons ground cinnamon – essential for that classic Mexican chocolate profile
• 1 1/4 teaspoons dried chili powder (such as ancho, guajillo or chipotle) – this gives our cake its signature warmth and depth
• 1 teaspoon fine sea salt – balances sweetness and boosts flavor
• 2 1/4 cups unbleached, all-purpose flour – our structure
• Cocoa powder for dusting
• 2 cups powdered sugar
• 7 to 8 tablespoons heavy whipping cream – for a smooth, pourable glaze
• 1/2 teaspoon ground cinnamon – for the glaze
• Pinch of fine sea salt – for the glaze

How to Make Mexican Chocolate Cake

This easy Mexican chocolate cake recipe is straightforward, even for beginners. Follow these steps for a truly delicious and moist cake.

Prepare the Bundt Pan and Oven

First things first, let’s get our oven ready! Preheat it to 350°F (175°C). While the oven heats up, thoroughly grease and flour a 12-cup Bundt pan. This step is crucial to ensure your beautiful Mexican chocolate cake releases perfectly.

Creaming Butter and Sugar

In your stand mixer, cream together the softened butter and sugar for about 2 minutes. You’re looking for a light and fluffy texture. This creaming process incorporates air, which is key to a tender crumb in our homemade Mexican chocolate cake.

Combining Wet and Dry Ingredients

In a separate bowl, whisk the cocoa powder into the warm water until it’s completely dissolved, creating a smooth, chocolatey base. With your mixer on low speed, slowly pour this cocoa mixture into the creamed butter and sugar. Add the vanilla extract. Next, add the baking soda, baking powder, ground cinnamon, chili powder, and sea salt to the batter and mix until just combined. Gradually add the flour in batches, mixing on low until everything is just incorporated. Be careful not to overmix; we want to keep this chocolate cake with cinnamon and chili tender!

Baking and Cooling the Cake

Pour the glorious batter into your prepared Bundt pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen will be divine! Let the cake cool in the pan for about 30 minutes before carefully inverting it onto a serving plate. This cooling period is important for the structure.

Making and Applying the Glaze

While the cake cools, whip up the glaze. In a bowl, whisk together the powdered sugar and 5 tablespoons of heavy cream until smooth. Add more cream, a tablespoon at a time, until you reach a pourable consistency. Stir in the 1/2 teaspoon cinnamon and a pinch of salt. Pour this luscious glaze over the cooled cake, letting it cascade down the sides for that perfect finish.

Pro Tips for the Best Homemade Mexican Chocolate Cake

Want to elevate your Mexican chocolate cake? I’ve picked up a few tricks over the years to make this dessert truly spectacular. For more baking tips, you can check out our baking philosophy.

• For the deepest chocolate flavor, always use a good quality dark cocoa powder. It really makes the chocolate cake with cinnamon and chili sing.
• Don’t be afraid of the chili powder! Start with the amount in the recipe, but you can adjust it slightly for your preferred level of warmth.
• Ensure your butter and eggs are at room temperature before you start mixing. This helps everything emulsify beautifully for a smoother batter.
• Resist the urge to overmix the batter once the flour is added. Just mix until it’s combined, otherwise, your cake might turn out tough.

What’s the secret to perfect Mexican chocolate cake?

The magic lies in the combination of high-quality cocoa, warm cinnamon, and a touch of chili. This creates a complex flavor profile that truly defines this chocolate cake with a hint of spice. Learn more about the history of chocolate and its origins.

Can I make Mexican chocolate cake ahead of time?

Absolutely! You can prepare the batter up to 24 hours in advance and store it in the refrigerator. Just make sure to let it come closer to room temperature before baking, adding a few extra minutes to the bake time.

How do I avoid common mistakes with Mexican chocolate cake?

A common pitfall is overmixing the batter, which can lead to a dense cake. Also, be sure to preheat your oven properly and grease your Bundt pan thoroughly to prevent sticking. Enjoy your moist Mexican chocolate cake! For any questions, feel free to contact us.

Serving Suggestions for Mexican Chocolate Layer Cake

This rich Mexican chocolate layer cake is fantastic on its own, but I love dressing it up a bit. For a truly decadent experience, serve a slice warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cool creaminess is a beautiful contrast to the cake’s warm spices.

If you’re serving this for a special occasion, consider a side of fresh berries, like raspberries or strawberries, to add a burst of freshness. And of course, what better to pair with a slice of this cake than a mug of warm Mexican hot chocolate cake? The flavors complement each other perfectly, creating a truly festive and satisfying dessert spread. You can find more recipe inspiration from our featured author.

Nutrition Facts for Mexican Chocolate Cake

This rich chocolate cake with cinnamon and chili offers a delightful flavor profile. Here’s a breakdown of the estimated nutritional information per slice:

• Calories: 380
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0.3g
• Protein: 5g
• Carbohydrates: 52g
• Fiber: 4g
• Sugar: 38g
• Sodium: 220mg
• Cholesterol: 65mg

Nutritional values are estimates and may vary based on specific ingredients used in your Mexican chocolate dessert cake. Please see our disclaimer for more details.

How to Store and Reheat Moist Mexican Chocolate Cake

Once your delicious Mexican chocolate cake has cooled completely, proper storage is key to keeping it moist and flavorful. For enjoying leftovers over a few days, store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for 3-4 days. This is especially important if you’ve already glazed it.

If you find yourself with more cake than you can enjoy within a week, freezing is an excellent option for this homemade Mexican chocolate cake. Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil, to prevent freezer burn. It can stay frozen for up to 3 months. When you’re ready to enjoy a slice, thaw it overnight in the refrigerator. For a warm treat, reheat individual slices gently in the microwave for about 15-20 seconds, or until warmed through. This reheating method ensures your Mexican chocolate dessert cake is just as delightful as when it was freshly baked. For more information on food storage, consult FoodSafety.gov.

Frequently Asked Questions About Mexican Chocolate Dessert Cake

What is Mexican chocolate cake?

Mexican chocolate cake is a decadent dessert known for its rich chocolate flavor, often infused with warm spices like cinnamon and a subtle hint of chili. This unique combination creates a complex and comforting taste experience, setting it apart from other chocolate cakes.

Why is Mexican chocolate cake spicy?

The characteristic “spicy” or warm flavor in Mexican chocolate cake comes from the addition of cinnamon and chili powder. These ingredients are traditional in Mexican confections, adding depth and a gentle heat that beautifully complements the deep chocolate notes.

What kind of chili powder is best for Mexican chocolate cake?

For an authentic flavor, dried chili powders like ancho, guajillo, or chipotle are ideal. Ancho offers a mild, fruity heat, while chipotle provides a smokier, spicier kick. Experiment with these to find your perfect level of warmth in your chocolate cake with cinnamon and chili.

Variations of Cinnamon Spiced Chocolate Cake You Can Try

Looking to switch things up? This cinnamon spiced chocolate cake is incredibly versatile. Here are a few ideas to make it your own:

• Dairy-Free Delight: Easily make this an easy Mexican chocolate cake recipe by substituting the butter with vegan butter and the heavy cream with a plant-based alternative like coconut cream for the glaze.
• Gluten-Free Goodness: Swap the all-purpose flour for a good quality gluten-free baking blend. Ensure your blend contains xanthan gum for proper structure. This makes for a wonderful homemade Mexican chocolate cake that everyone can enjoy.
• Bundt Pan Alternative: Don’t have a Bundt pan? No problem! This recipe bakes beautifully in a 9×13 inch pan. Adjust the baking time to about 30-35 minutes, checking for doneness with a toothpick. You’ll have a delicious Mexican chocolate dessert cake ready in no time.
• Extra Spice Kick: For those who love a bolder heat, try using a spicier chili powder like cayenne pepper, or add a pinch more of your chosen chili powder to the batter. You can also add a teaspoon of instant espresso powder to the batter to deepen the chocolate flavor even further.

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