Our Mexican Chocolate Cake brings together the perfect blend of chocolate, cinnamon, and cayenne pepper. It’s a dessert so good, you’ll be hooked, craving a second slice!
Table of Contents
Reasons to Love This Chocolate Cake
- This Mexican Chocolate Cake is moist and tender, providing a luxurious, melt-in-your-mouth experience.
- The recipe uses everyday pantry staples, making it easy to create this cake whenever the craving strikes.
- The addition of cayenne pepper gives the Mexican Chocolate Cake a subtle, smoky heat and distinct taste.
Recipe Ingredients
- Cinnamon: Adds warmth and spice to the cake.
- Cayenne Pepper: Delivers a subtle, smoky heat and spicy kick.
- Bittersweet Chocolate: Offers an intense chocolate flavor, adding depth and richness to the cake’s finish.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: For an extra touch, consider topping options like a dusting of powdered sugar, a drizzle of chocolate ganache, or a dollop of whipped cream.
- Frosting Variations: Enhance the cake’s flavor and presentation with options like smooth cream cheese frosting, light buttercream, rich caramel sauce, or decadent dark chocolate cake frosting.
How to Make Mexican Chocolate Cake
Step #1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step #2: Prepare your bundt pan by buttering the inside and coating it with cocoa powder. Tap out any excess cocoa powder.
Step #3: Set a saucepan over medium heat and add the ½ cup of salted butter. Once melted, whisk in the 1 cup of cocoa powder. Once combined, whisk in the water and turn off the heat. Whisk in the buttermilk, sugar, vanilla, and eggs.
Step #4: In a large bowl, sift together the flour, baking soda, cinnamon, and cayenne pepper. Slowly pour the liquid chocolate mixture into the bowl while continuing to whisk.
Step #5: Once the batter is well combined, pour it into the prepared bundt pan and bake for 40-45 minutes or until a toothpick comes out clean. Cool on a rack for 15 minutes, then tip the cake out onto a plate. Let it cool for another 10 minutes.
Step #6: Meanwhile, make the glaze by melting the unsalted butter in a saucepan over medium heat. Then, add in the cream, powdered sugar, and chocolate. Stir until smooth, then turn off the heat and let it cool for 5 minutes.
Step #7: Pour the glaze over the top of the bundt cake, then garnish with chocolate curls, sliced almonds, or finely chopped macadamia nuts.
Expert Tips
- Sift Dry Ingredients: Sift the cocoa powder, flour, baking soda, cinnamon, and cayenne pepper together. This removes any lumps and ensures an even distribution of spices.
- Check Cake Doneness Early: Start checking the cake for doneness with a toothpick. This helps prevent over-baking, let it cool on wire racks for best results.
- Chocolate Curls Done Right: If you’re here looking for a tutorial on chocolate curls, I can tell you that this was my first attempt at making them, and I used this method explained by Her Highness, The Pioneer Woman.
Frequently Asked Questions
Generously butter and coat the cake pans with cocoa powder, tapping out any excess. This ensures easy release after baking. Line the bottom with parchment paper for added assurance.
No, this recipe is designed to be mixed by hand. Whisking the wet and dry ingredients together at a medium speed creates a smooth batter without the need for an electric mixer.
Melt the chocolate on low heat, stirring constantly to prevent burning and ensure a smooth, glossy glaze for the cake layers. Use an offset spatula to spread the glaze evenly over the cake.
Storage Info
To store the Mexican Chocolate Cake, cover it tightly and keep it at room temperature for up to 3 days. To freeze, wrap it in plastic wrap and foil for up to 2 months.
For reheating, warm slices in the microwave for 10-15 seconds or in a 350°F (175°C) oven for 5-10 minutes to enjoy a fresh-from-the-oven taste.
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Mexican Chocolate Cake Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Cake
- Butter and cocoa powder for "flouring" your Bundt pan
- 1/2 c. salted butter
- 1 c. unsweetened cocoa powder
- 3/4 c. water
- 1/2 c. buttermilk
- 1 1/2 c. granulated sugar
- 1 tablespoon vanilla
- 2 large eggs
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon cayenne pepper
For the Glaze
- 1/4 c. unsalted butter
- 1/2 c. heavy cream
- 1/2 c. powdered sugar
- 5 oz. fine-quality bittersweet chocolate - finely chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare your bundt pan by buttering the inside and coating it with cocoa powder. Tap out any excess cocoa powder.
- Set a saucepan over medium heat and add the ½ cup of salted butter. Once melted, whisk in the 1 cup of cocoa powder. Once combined, whisk in the water and turn off the heat. Whisk in the buttermilk, sugar, vanilla, and eggs.
- In a large bowl, sift together the flour, baking soda, cinnamon, and cayenne pepper. Slowly pour the liquid chocolate mixture into the bowl while continuing to whisk.
- Once the batter is well combined, pour it into the prepared bundt pan and bake for 40-45 minutes or until a toothpick comes out clean. Cool on a rack for 15 minutes, then tip the cake out onto a plate. Let it cool for another 10 minutes.
- Meanwhile, make the glaze by melting the unsalted butter in a saucepan over medium heat. Then, add in the cream, powdered sugar, and chocolate. Stir until smooth, then turn off the heat and let it cool for 5 minutes.
- Pour the glaze over the top of the bundt cake, then garnish with chocolate curls, sliced almonds, or finely chopped macadamia nuts.
NOTES
Nutrition
I brought this to a family dinner and it disappeared before I could grab another slice!
Looks fantastic. How do you make chocolate curls? Thank you.
Hi, Donna! There’s a link in the post to a page on The Pioneer Woman’s site where she explains how to make them 🙂
This cake looks amazing! Chocolate is my best friend and think this cake will be too. 🙂
Thanks, Melanie! I’m a chocolate addict, too 🙂