Description
Chocolate lovers rejoice with this Mexican Chocolate Cake that brings spicy warmth and rich flavor straight to your dessert plate. Blend traditional Mexican chocolate notes with a delightful cinnamon kick that makes your taste buds dance with pure delight.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 1 cup whole milk
- ½ cup unsalted butter
- 1 cup dark chocolate
- 1 cup granulated sugar
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
Spices and Flavoring:
- 1 tsp ground cinnamon
- ½ tsp chili powder
- 2 tsp pure vanilla extract
- ½ cup heavy cream
Instructions
- Grab your 9-inch round cake pans and coat them thoroughly with butter, then dust with 2 tablespoons cocoa powder to prevent sticking.
- Preheat your oven precisely to 350°F, ensuring the rack sits in the center position.
- Sift 1 ¾ cups flour, ¾ cup cocoa powder, 1 tsp cinnamon, and ½ tsp chili powder into a large mixing bowl.
- Add 1 cup granulated sugar and 2 tsp baking powder to the dry ingredients, whisking until completely uniform.
- Crack 3 room-temperature eggs into a separate bowl and pour in ½ cup melted butter and 1 cup whole milk.
- Stir the liquid ingredients with 2 tsp vanilla extract until they blend smoothly and look consistent.
- Pour the wet mixture into the dry ingredients, stirring gently with a spatula just until the batter looks integrated.
- Divide the batter equally between the two prepared cake pans, spreading it evenly with your spatula.
- Slide the pans into the 350°F oven and bake for exactly 27 minutes, checking with a toothpick for clean removal.
- Remove the pans and let the cakes rest at room temperature for 15 minutes before transferring to a wire rack.
- For the ganache, chop 1 cup dark chocolate and heat ½ cup heavy cream until it reaches a smooth, glossy consistency.
- Once cakes are completely cooled, spread the warm ganache over the layers, allowing it to set naturally.
Notes
- Use a high-quality dark chocolate with at least 70% cocoa for deeper, richer flavor in your ganache.
- The chili powder adds a subtle warmth that complements the chocolate, so don’t be afraid to experiment with the spice level.
- Room temperature eggs blend more smoothly and help create a more consistent cake texture.
- If dairy is a concern, substitute milk with almond milk and use a vegan butter alternative for a delicious gluten-free and dairy-free version of this cake.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 90 mg