Mexican Chocolate Cake
A delightful dessert featuring rich chocolate flavors, warm spices, and a moist texture, perfect for any occasion.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoon cayenne pepper optional
Wet Ingredients
- 2 large eggs room temperature
- 1 cup milk room temperature
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Optional Ingredients
- 0.5 cups semi-sweet chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper (if using).
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
- Slowly pour in the boiling water, mixing until smooth. The batter will be thin.
- If using, fold in the chocolate chips for added richness.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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Notes
For best results, measure ingredients accurately and consider variations like flavored frostings or different fillings. Store cake properly to maintain freshness.