Mexican Chocolate Cake
Cinnamon and cayenne pepper give this Mexican Chocolate Cake a little kick! Topped with cinnamon buttercream this homemade cake is easier than you think.
Servings: 15
Calories: 550kcal
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon cayenne pepper 1 gram
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup freshly brewed strong hot coffee
For the frosting:
- 1 cup salted butter at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 4 cups powdered sugar
- 5-6 tablespoons heavy cream
- 1 cup mini chocolate chips for topping
Instructions
Make the cake:
- Spray a 9×13 baking pan with cooking spray. Preheat the oven to 350ºF.
- For the cake, put flour, sugar, cocoa, baking powder, baking soda, cinnamon, cayenne pepper and salt in a large bowl and whisk well. 1 3/4 cups all-purpose flour , 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, ¼ teaspoon cayenne pepper, 1 teaspoon salt
- In a stand mixer, mix the buttermilk, oil, eggs and vanilla together. Slowly add in the mix of dry ingredients to the wet ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin. 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup freshly brewed strong hot coffee
- Pour batter into the prepared pan and bake for about 30-35 minutes or until the center of the cake springs back when you touch it. You can also insert a toothpick into the center and it should be mostly clean.
- Allow the cake to cool on a cooling rack. While the cake is cooling, make the frosting.
Make the frosting:
- Whip the butter alone in a stand mixer on medium for 2 minutes or until fluffy, almost white in appearance and lighter in texture. 1 cup salted butter
- Add the vanilla and cinnamon. Add the powdered sugar slowly, mixing between each addition. 1 ½ teaspoons vanilla extract, 1 tablespoon ground cinnamon, 4 cups powdered sugar
- Alternate the last bit of powdered sugar and the heavy cream, and whip the frosting on high for at least 2 minutes. If the buttercream is too thick after 5 tablespoons of heavy cream, add another tablespoon. 5-6 tablespoons heavy cream
- Spread the frosting over the cooled cake. Sprinkle the top with mini chocolate chips. 1 cup mini chocolate chips
Notes
- Do I have to add coffee? If you are 100% against coffee, you can use hot water instead. But coffee makes chocolate cake have a more intense flavor so we highly recommend using coffee.
- Store in an airtight container at room temperature for up to 24 hours, then refrigerate or freeze after that.
- Refer to the article above for more tips and tricks.
- Store in an airtight container at room temperature.
- The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 550kcal | Carbohydrates: 79g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 435mg | Potassium: 152mg | Fiber: 3g | Sugar: 63g | Vitamin A: 553IU | Vitamin C: 0.2mg | Calcium: 71mg | Iron: 2mg