MEXICAN CHOCOLATE CAKE Recipe
If you love desserts with a little kick and deep, rich flavor, then this MEXICAN CHOCOLATE CAKE is about to become your new favorite. Infused with warm cinnamon and a mild heat from chili powder, this cake takes traditional chocolate to a whole new level. The moist texture pairs perfectly with a silky cinnamon glaze that drapes over the cake like a sweet, spicy hug. It’s a wonderful way to share a bit of Mexican-inspired flavor with your friends and family, whether for a special occasion or just because you deserve an indulgent treat.
Ingredients You’ll Need
These ingredients are simple yet carefully selected, each playing a vital role in building the complex flavor and tender crumb of this cake. From the richness of butter to the subtle heat of chili powder, every element contributes to an unforgettable chocolate experience.
- ¾ cup unsalted butter (softened): Provides a creamy richness that keeps the cake moist and tender.
- 1 2/3 cup sugar: Adds sweetness and helps create the perfect crumb texture.
- 2 large eggs: Bind the ingredients together and add structure.
- 1 ¼ cups warm water: Enhances the cocoa powder’s flavor and keeps the batter smooth.
- 2/3 cup cocoa powder (preferably dark): Delivers deep chocolate flavor and beautiful dark color.
- 1 teaspoon vanilla extract: Brightens up the overall flavor with subtle sweetness.
- 1 ¼ teaspoons baking soda: Leavens the cake, helping it rise perfectly.
- ¼ teaspoon baking powder: Provides additional lift and lightness.
- 4 teaspoons ground cinnamon: Offers warm spice, highlighting the Mexican influence.
- 1 ¼ teaspoons dried chili powder (such as ancho, guajillo or chipotle): Adds a unique gentle heat that balances the sweetness.
- 1 teaspoon fine sea salt: Enhances all the flavors and balances the sweetness.
- 2 ¼ cups unbleached, all-purpose flour: The backbone of the cake’s structure.
- Cocoa powder for dusting: For a final touch of chocolate elegance before serving.
- 2 cups powdered sugar: The base for a luscious, sweet glaze.
- 7 to 8 tablespoons heavy whipping cream: Creates a smooth, pourable glaze.
- ¾ teaspoon ground cinnamon: Infuses the glaze with that signature warming spice.
- Pinch of fine sea salt: Balances the glaze, making each bite perfectly harmonious.
How to Make MEXICAN CHOCOLATE CAKE
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350℉ and make sure to grease a 12-cup Bundt pan generously with softened butter. Then dust it with flour to ensure the cake releases effortlessly after baking—this little step is essential for that perfect presentation.
Step 2: Cream Butter and Sugar
In a stand mixer bowl, cream the softened butter and sugar together for about two minutes until the mixture turns light and fluffy. Don’t forget to scrape down the sides now and then to ensure everything gets combined evenly. Then add in the eggs one at a time, mixing thoroughly after each addition to create a smooth, cohesive base for your batter.
Step 3: Mix Cocoa with Warm Water and Add Vanilla
In a separate bowl, whisk the cocoa powder into warm water until dissolved completely—this step unlocks the chocolate’s maximum flavor. With your mixer on low speed, slowly pour the cocoa mixture into the batter, followed by the vanilla extract. This convergence of flavors forms the cake’s rich, irresistible core.
Step 4: Add Spices and Leaveners
Next, mix in the baking soda, baking powder, ground cinnamon, chili powder, and sea salt. These ingredients provide the signature flavor profile for the MEXICAN CHOCOLATE CAKE, ensuring it has just the right balance of spice and lift.
Step 5: Incorporate Flour Gradually
Add the flour in batches, mixing gently on low speed after each addition. Be careful not to overmix—you want the flour just integrated to keep the cake tender and soft. Once fully combined, your batter is ready for the pan.
Step 6: Bake to Perfection
Pour the batter into the prepared Bundt pan and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool completely, which takes about 30 minutes, so it can set and be easily removed from the pan.
Step 7: Unmold the Cake
Place a serving plate over the cooled cake and carefully invert to release it from the pan. The rich, dark cake is your canvas, ready for the delicious glaze that will take it to the next level.
Step 8: Prepare the Cinnamon Glaze
Mix powdered sugar in a bowl and stir in 5 tablespoons of heavy cream until smooth. Add the remaining cream little by little until you create a glaze that is thick but flows easily. Then stir in cinnamon and a pinch of salt for that iconic MEXICAN CHOCOLATE CAKE finish. Pour the glaze over the cake, letting it spill elegantly over the sides, and dust with cocoa powder before serving.
How to Serve MEXICAN CHOCOLATE CAKE
Garnishes
Fresh garnishes like a sprinkle of extra cinnamon, a few chili flakes, or even some edible flowers can elevate the look and taste. A dollop of whipped cream or a few fresh berries adds a refreshing contrast to the warm spices.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a simple side of creamy Mexican hot chocolate to enhance the spices. Fresh fruit like mango or sliced oranges also complement the rich chocolate.
Creative Ways to Present
For celebrations, serve individual slices with a drizzle of chili-infused honey or garnish plates with crushed toasted nuts for texture. Layering pieces with avocado cream or mascarpone can add a surprising yet delightful twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator to keep the MEXICAN CHOCOLATE CAKE moist and flavorful for up to 4 days.
Freezing
You can freeze the cake whole or in individual slices. Wrap well in plastic wrap and aluminum foil to prevent freezer burn. It will keep well for up to 3 months and taste almost as fresh as the day you baked it.
Reheating
Reheat slices gently at room temperature or for 15-20 seconds in the microwave to regain that just-baked warmth. Be cautious not to overheat as it may dry the cake or melt the glaze excessively.
FAQs
Can I use regular chili powder instead of dried chili powder?
While regular chili powder will work in a pinch, dried chili powders like ancho or guajillo add a more authentic and nuanced smoky heat that makes this cake truly stand out.
Is this cake very spicy?
Not at all. The chili powder adds a warming touch of spice but doesn’t overpower the chocolate’s natural richness—just enough to tantalize your taste buds.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend, but results may vary slightly in texture. Just be sure your baking powder and other ingredients are also gluten-free.
Do I have to use a Bundt pan?
A Bundt pan gives this cake its classic look, but if you don’t have one, you can use a regular round or square cake pan. Just adjust baking time accordingly and grease well.
Can I prepare the glaze ahead of time?
Absolutely! You can make the glaze a few hours ahead and refrigerate it. Before glazing, stir it well and add a splash of cream if it stiffened too much.
Final Thoughts
This MEXICAN CHOCOLATE CAKE is a wonderful way to bring a little spice and a lot of love to your dessert table. Its unique blend of warm spices, rich chocolate, and gentle heat makes it a crowd-pleaser every time. I can’t wait for you to try baking it and enjoy every delicious bite!
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MEXICAN CHOCOLATE CAKE Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Mexican Chocolate Cake is a rich and moist dessert that combines traditional chocolate flavors with warm spices like cinnamon and chili powder for a unique, festive twist. Finished with a creamy cinnamon glaze and a dusting of cocoa powder, this cake is perfect for celebrating any occasion with a bit of bold flavor.
Ingredients
Cake
- ¾ cup unsalted butter (softened)
- 1 2/3 cups sugar
- 2 large eggs
- 1 ¼ cups warm water
- 2/3 cup cocoa powder (preferably dark)
- 1 teaspoon vanilla extract
- 1 ¼ teaspoons baking soda
- ¼ teaspoon baking powder
- 4 teaspoons ground cinnamon
- 1 ¼ teaspoons dried chili powder (such as ancho, guajillo or chipotle)
- 1 teaspoon fine sea salt
- 2 ¼ cups unbleached, all-purpose flour
Glaze
- 2 cups powdered sugar
- 7 to 8 tablespoons heavy whipping cream
- ¾ teaspoon ground cinnamon
- Pinch of fine sea salt
- Cocoa powder for dusting
Instructions
- Prepare the pan: Preheat the oven to 350℉. Grease the inside of a 12-cup Bundt pan thoroughly with butter and then coat it with flour to prevent sticking during baking.
- Cream butter and sugar: In the bowl of a stand mixer, combine the softened butter and sugar. Beat on medium speed for 2 minutes until light and fluffy, scraping down the sides of the bowl as necessary. Add the eggs and mix until well incorporated.
- Mix cocoa and liquid: In a medium bowl, stir the cocoa powder into the warm water until fully dissolved. With the mixer on low speed, slowly pour the cocoa mixture into the batter, then add the vanilla extract. Mix until combined.
- Add leavening and spices: Continue mixing on low as you add the baking soda, baking powder, ground cinnamon, dried chili powder, and sea salt. Make sure the ingredients are fully incorporated.
- Incorporate flour: Gradually add the flour to the mixture in small batches, mixing on low speed between each addition. Mix just until the flour is fully incorporated and the batter is smooth. Do not overmix.
- Bake the cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan for at least 30 minutes.
- Release the cake: Once cooled, place a serving plate over the cake pan and carefully invert it to release the cake onto the plate.
- Make the glaze: In a medium bowl, combine the powdered sugar and 5 tablespoons of heavy cream. Stir well and add the remaining cream a little at a time until the glaze is thick yet pourable. Stir in the ground cinnamon and a pinch of sea salt.
- Glaze the cake: Spread the cinnamon glaze evenly over the top of the cake, allowing it to gently drape over the edges. Let it sit for 5 minutes to set slightly.
- Finish and serve: Dust the cake lightly with cocoa powder before slicing. Store any leftover cake covered in the refrigerator to maintain freshness.
Notes
- Use high-quality dark cocoa powder for the best chocolate flavor.
- Choose dried chili powders such as ancho, guajillo, or chipotle for authentic smoky heat.
- Make sure all ingredients are at room temperature for better mixing results.
- Do not overmix the batter to keep the cake tender.
- 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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 38g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Mexican chocolate cake, spicy chocolate cake, cinnamon chocolate cake, chili chocolate cake, Bundt cake recipe, chocolate cake with glaze
