Mexican Chocolate Cake
A rich and moist chocolate cake infused with warm spices like cinnamon and a hint of cayenne, perfect for celebrations and cozy nights alike.
Ingredients
Cake Ingredients
- 1 ¾ cups all-purpose flour Sift before measuring for best results.
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder Sift before measuring.
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs Let come to room temperature.
- 1 cup whole milk Let come to room temperature.
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Essential for blooming cocoa.
- 1 teaspoon ground cinnamon Adds warmth to the flavor.
- ¼ teaspoon cayenne pepper Optional for spiciness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper (if using). Mix until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth and well mixed.
- Carefully stir in the boiling water. Note that the batter will be thin.
- 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 into 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 before frosting.
Notes
Serve slices slightly warm with a dusting of powdered sugar, chocolate ganache, or cinnamon whipped cream. Pair with fresh fruits or serve a-la-mode with vanilla or cinnamon ice cream for added flavor.