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
Scale
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
