Mexican Chocolate Cake
Enjoy a unique blend of rich chocolate flavors with a hint of spice in this delightful Mexican Chocolate Cake, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.25 teaspoon cayenne pepper adjust for less heat if desired
Wet Ingredients
- 1 cup buttermilk
- 0.5 cups vegetable oil
- 2 large eggs room temperature
- 1 cup hot coffee helps dissolve cocoa
- 1 cup salted butter room temperature
- 1.5 teaspoons vanilla extract
Frosting Ingredients
- 4 cups powdered sugar
- 5-6 tablespoons heavy cream adjust for desired consistency
- 1 tablespoon ground cinnamon
- 1 cup mini chocolate chips optional for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a mixing bowl, combine all dry ingredients: flour, sugar, cocoa powder, baking soda, cinnamon, and cayenne pepper.
- In a separate bowl, prepare the wet ingredients by mixing buttermilk, vegetable oil, eggs, vanilla extract, and hot coffee.
- Combine the wet mixture with the dry ingredients until just combined.
- Divide the batter evenly between the two greased pans.
Baking
- Bake for about 35 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes before transferring to a cooling rack.
Frosting
- In a mixing bowl, beat the room temperature butter until creamy.
- Gradually add the powdered sugar and heavy cream, mixing until fluffy.
- Add vanilla extract and ground cinnamon, mixing until well combined.
Assembly
- Once the cakes have cooled completely, frost them with the prepared frosting.
- Optionally, sprinkle mini chocolate chips on top or between the layers.
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Notes
Store leftovers covered to prevent drying out. Can be frozen for up to three months when individually wrapped.