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Mexican Chocolate Cake: 1 AMAZING Recipe

Mexican Chocolate Cake
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This Mexican Chocolate Cake is a rich, moist dessert combining chocolate with cinnamon and chili powder for a unique, festive flavor. It’s finished with a creamy cinnamon glaze.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1 2/3 cups sugar
  • 2 large eggs
  • 1 1/4 cups warm water
  • 2/3 cup cocoa powder (preferably dark)
  • 1 teaspoon vanilla extract
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 1 1/4 teaspoons dried chili powder (such as ancho, guajillo or chipotle)
  • 1 teaspoon fine sea salt
  • 2 1/4 cups unbleached, all-purpose flour
  • Cocoa powder for dusting
  • 2 cups powdered sugar
  • 7 to 8 tablespoons heavy whipping cream
  • 1/2 teaspoon ground cinnamon
  • Pinch of fine sea salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
  2. In a stand mixer, cream softened butter and sugar for 2 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition.
  3. In a separate bowl, whisk cocoa powder into warm water until dissolved. With the mixer on low, slowly pour the cocoa mixture into the batter, then add vanilla extract.
  4. Add baking soda, baking powder, ground cinnamon, chili powder, and sea salt to the batter. Mix until combined.
  5. Gradually add flour in batches, mixing on low speed until just incorporated. Do not overmix.
  6. Pour batter into the prepared Bundt pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 30 minutes.
  7. Invert the cake onto a serving plate.
  8. For the glaze, mix powdered sugar with 5 tablespoons of heavy cream until smooth. Add more cream as needed to reach a pourable consistency. Stir in 1/2 teaspoon cinnamon and a pinch of salt.
  9. Pour the glaze over the cake, letting it drip down the sides. Dust with cocoa powder before serving.

Notes

  • Use high-quality dark cocoa powder for the best chocolate flavor.
  • Choose dried chili powders like ancho, guajillo, or chipotle for authentic smoky heat.
  • Ensure all ingredients are at room temperature for optimal mixing.
  • Avoid overmixing the batter to maintain cake tenderness.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • Store leftover cake in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://keepityummy.com/mexican-chocolate-cake-recipe/

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