Description
A rich and spicy Mexican chocolate cake with cinnamon and cayenne pepper.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs (room temperature)
- 1 cup hot brewed coffee
- 1 cup salted butter (room temperature)
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 4 cups powdered sugar
- 5–6 tablespoons heavy cream
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, cinnamon, cayenne pepper, and salt.
- In another bowl, combine buttermilk, vegetable oil, eggs, vanilla extract, and hot coffee.
- Gradually pour wet ingredients into dry ingredients and stir until just combined.
- Divide batter evenly between prepared pans and bake for about 35 minutes.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat butter until smooth and creamy for the frosting.
- Add powdered sugar, heavy cream, vanilla extract, and cinnamon. Beat until light and fluffy.
- Frost cooled cake layers as desired and sprinkle mini chocolate chips on top or between layers.
Notes
- Ensure coffee is hot to enhance the chocolate flavor.
- Adjust cayenne for more or less heat.
- Cake must be completely cool before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Mexican Chocolate Cake