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Mexican Chocolate Cake

A rich and indulgent dessert that combines chocolate with warm spices like cinnamon and cayenne, creating a unique flavor experience that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Mexican
Calories: 290
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp cayenne pepper optional
Wet Ingredients
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper, being cautious with the spice.
  3. In another mixing bowl, combine the eggs, milk, oil, and vanilla. Whisk until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined. Pour in the boiling water (it will make the batter thin). Stir gently until the batter is smooth and well incorporated.
Baking
  1. Divide your batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

Notes

Pair with vanilla ice cream, fresh berries, or a spicy Mexican hot chocolate. Store in an airtight container for up to 3 days at room temperature.